Moussaka-Greek Eggplant Potato Casserole

Moussaka-Greek Eggplant Potato Casserole

Greek cuisine's most famous dish, moussaka is in its best version here. This is the authentic Greek moussaka recipe, just like we make at home.

Course Main Course

Cuisine Greek

Prep Time 1

Cook Time 50

Servings

Calories 592kcal

Author by Jenny | The Greek Foodie

Equipment

Skillet
Medium saucepan
large deep saucepan
large baking pan
Collander.

Ingredients

For the vegetables

2 large eggplants Plus one extra in case it is needed
3 large Yukon gold potatoes Plus one extra in case it is needed
⅓ cup extra virgin olive oil

For the meat ragu

1.5 lb ground beef
2 tablespoons extra virgin olive oil
2 onions medium size, or one large, minced
2 garlic cloves minced
1 tablespoon tomato paste
2 cups crushed tomatoes
1 cup red wine
1 cinnamon stick or one teaspoon ground cinnamon
2-3 cloves or one teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon ground nutmeg

For the béchamel

5 tablespoons butter
6 tablespoons all-purpose flour plus more in case you need to thicken the sauce
1 litre whole milk plus one cup in case you need to thin the sauce
1 bay leaf
1 teaspoon ground nutmeg
3 yolks
1½ cup Parmigiano Reggiano grated

You also need

sea salt
freshly ground pepper

Instructions

Prepare the meat ragu

Heat two tablespoons of olive oil in a deep large saucepan and brown the ground meat over high heat, stirring and breaking it with a spoon.
After it browns, add the onion, garlic, ground nutmeg, cumin, cinnamon stick, and cloves.
Let the onion soften for a few minutes, and add the tomato paste. Stir and cook for two-three minutes and pour in the wine. Let the alcohol evaporate.
Add the tomatoes and a teaspoon of sugar and stir.
Simmer meat ragu for an hour on low heat.

Prepare the eggplants

Cut the eggplants into slices about 1 cm / ⅓ inch thick.
Sprinkle slices with sea salt, and place them on a colander to drain their liquids for 15 minutes.
Pat the eggplants dry.
Fry eggplant slices in hot olive oil until they take on color, about 2-3 minutes.
Transfer to a wire rack and set aside.

Prepare the potatoes

Cut the potatoes into 6 mm / ¼ inch thick slices. Place slices into a bowl of water while you slice. When all are done, drain, and pat dry.
Fry slices in hot olive oil until they take on color, about 1-2 minutes.
Transfer to a wire rack and set aside.

Assemble

Add a layer of potatoes to a baking pan—season with sea salt and pepper. Repeat with another layer of potatoes. Layer the eggplants.
You can alternate with a layer of eggplants if you like or add another layer of potatoes and right after layers of eggplant.
Remove the cinnamon stick from the meat sauce and pour it evenly over the eggplants.
Next, sprinkle a generous amount of grated cheese.

Time to pre-heat the oven to 200°C / 390°F

Start the bechamel when your meat sauce is done cooking and layering all the other components to the pan.

Make the béchamel

Add the milk and the bay leaf to a saucepan and warm it on medium heat.
Melt the butter in a large saucepan.
Pour in the flour and cook while stirring with a wooden spoon until the roux takes on a slightly blond color.
Gradually pour in the warm milk. Use a which and stir continuously to dissolve any lumps and create a smooth sauce.
Remove from heat.
Season with sea salt, freshly ground pepper, and nutmeg.
Add the yolks and one cup of grated Parmigiano cheese. Reserve the rest of the cheese. Whisk until smooth.

Finish assembling and bake

Pour the béchamel over the meat in an even layer. Sprinkle the reserved grated cheese on top.
Bake for 45 minutes or until the top is golden brown.
Let food cool for 15 minutes.
Serve with a leafy green salad, feta cheese, and a glass of Cabernet. Enjoy!

Notes

Apart from good ingredients, organization and timing are the keys to a successful moussaka. This dish can rack havoc in a kitchen, so planning the steps is best. In this recipe, I am giving you the order I make things.

Start the sauce.
While the sauce cooks, prepare the eggplants and potatoes.
Start assembling as soon as the meat sauce finishes.
Make the béchamel and finish assembling.
Bake.

Traditionally, the eggplants and potatoes are fried for a few minutes until golden. The shallow frying adds extra flavor to the dish. However, you can bake the slices with similar results with a lighter taste. For a lighter moussaka, brush the sliced eggplants and potatoes with olive oil, season with sea salt and pepper, and bake them in parchment paper lined sheet pans for 20 minutes at 180°C/350°F until they are partially cooked.
I use Yukon gold potatoes because they don't need peeling. Their skin is thin and perfectly edible; it gets a bit crisp from the frying. Remember to scrub potatoes clean before slicing. I suggest peeling the skin first if you use another kind of potato.
You want the eggplant and potatoes ratio to be 2/3 eggplant to 1/3 potato.
Have another potato available for quick slicing and frying if three potatoes are not enough to cover your whole pan. The same applies to eggplant.
Start the béchamel when your meat sauce is done cooking and layering all the other components to the pan. It will allow the bechamel to be poured over immediately and not sit around. Béchamel develops a thin crusty layer after a while, so using it fresh off the stove is best.
For the top, you can also mix half 1/3 cup of breadcrumbs with 1/3 cup of grated parmesan.
This recipe calls for a large deep baking pan. The one I am using is Similar to 10" x 13" x 3" / 26cm x 35cm x 7.5cm

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition