Moussaka
Moussaka
Ingredients
For the Vegetables
- 3 potatoes, medium, peeled and sliced into 1/4-inch thick rounds
- 2 eggplant, medium, sliced into 1/4-inch thick rounds
- 1/2 cup olive oil, plus more as needed for frying
- 1 teaspoon salt, plus more as needed
For the Bechamel Sauce
- 6 tablespoons butter
- 4 cups milk
- 1 sweet onion, whole or roughly chopped
- 2 bay leaves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 2 eggs, beaten
For the Ground Beef Mixture
- 2 pounds ground beef
- 4 garlic cloves, chopped
- 1/2 cup onion, chopped
- 1 teaspoon red pepper flakes
- 1 tablespoon dried parsley
- 1/2 teaspoon allspice
- 3 tablespoons tomato paste
- 4 Roma tomatoes, blended
- 1 cup water
- 1 cinnamon stick
- 2 bay leaves
- 1 tablespoon chicken powder
For Assembly and Garnish
- 1 cup Pecorino Romano cheese, grated, plus more for topping
- 1 teaspoon dried parsley, for garnish
Instructions
- 1
Peel the potatoes and slice them into 1/4-inch thick round disks. Place the sliced potatoes in a bowl of ice water and let them soak for 5-10 minutes. Remove from water and rub them dry with a clean towel.
⏱️ 15 min
- 2
Slice the eggplants into 1/4-inch thick round disks. Place the sliced eggplants on a cutting board or flat surface. Drizzle generously with 1/2 cup of olive oil and sprinkle with 1 teaspoon of salt. Let the eggplant rest for 20 minutes, then wipe off any excess moisture with a paper towel.
⏱️ 25 min
- 3
In a large pan, heat enough olive oil to cover the bottom over medium-high heat. Fry the potato slices in batches for 8-10 minutes per batch, until crispy and golden brown. Remove and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 20 min
- 4
Add more olive oil to the pan if needed. Fry the eggplant slices in batches for 4-5 minutes on each side until golden brown and tender. Remove and set aside on a plate lined with paper towels.
⏱️ 20 min
- 5
To prepare the bechamel sauce, melt 6 tablespoons of butter in a medium pot over low heat. Slowly whisk in 4 cups of milk until smooth. Add the whole or roughly chopped sweet onion and 2 bay leaves to the milk mixture.
⏱️ 5 min
- 6
Season the bechamel sauce with 1/2 teaspoon of nutmeg, 1/4 teaspoon of white pepper, and 1/2 teaspoon of salt. Mix well and let the sauce simmer on low heat for 20-30 minutes, stirring occasionally, until it thickens to a creamy consistency.
⏱️ 30 min
- 7
Remove the sweet onion and bay leaves from the thickened bechamel sauce. Let the sauce cool down for 10 minutes. Once slightly cooled, whisk in the 2 beaten eggs until well combined.
⏱️ 15 min
- 8
To prepare the ground beef mixture, add 2 pounds of ground beef to a large pan over medium-high heat. Break down the ground beef with a spatula and cook for 3-4 minutes until browned. Drain any excess fat.
⏱️ 10 min
- 9
Add 4 chopped garlic cloves and 1/2 cup of chopped onion to the pan with the beef. Cook for another 3-4 minutes until the onion softens.
⏱️ 5 min
- 10
Stir in 1 teaspoon of red pepper flakes, 1 tablespoon of dried parsley, 1/2 teaspoon of allspice, and 3 tablespoons of tomato paste. Mix all ingredients thoroughly and cook for 1 minute.
⏱️ 2 min
- 11
Pour in the 4 blended Roma tomatoes and 1 cup of water. Add the cinnamon stick, 2 bay leaves, and 1 tablespoon of chicken powder. Mix well and let the beef mixture simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min
- 12
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 13
To assemble the moussaka, spread a thin layer of the ground beef mixture at the bottom of a 9x13 inch baking dish.
⏱️ 2 min
- 14
Arrange a layer of the fried potato slices over the beef. Follow with a layer of the fried eggplant slices.
⏱️ 3 min
- 15
Sprinkle 1 cup of grated Pecorino Romano cheese generously over the eggplant layer. Add another layer of the ground beef mixture.
⏱️ 2 min
- 16
Evenly spread the prepared bechamel sauce over the beef layer, ensuring it covers completely. Sprinkle additional Pecorino Romano cheese on top of the bechamel sauce.
⏱️ 3 min
- 17
Bake in the preheated oven at 400°F (200°C) for 40-45 minutes, or until the top is golden brown and bubbly.
⏱️ 45 min•🌡️ 400
- 18
Remove from the oven and let the moussaka cool down for 10 minutes before serving. This allows it to set and makes for cleaner slices. Sprinkle with 1 teaspoon of dried parsley for garnish before cutting into individual servings and enjoying.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Moussaka
For the Vegetables
- 3 potatoes, medium, peeled and sliced into 1/4-inch thick rounds
- 2 eggplant, medium, sliced into 1/4-inch thick rounds
- 1/2 cup olive oil, plus more as needed for frying
- 1 teaspoon salt, plus more as needed
For the Bechamel Sauce
- 6 tablespoons butter
- 4 cups milk
- 1 sweet onion, whole or roughly chopped
- 2 bay leaves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 2 eggs, beaten
For the Ground Beef Mixture
- 2 pounds ground beef
- 4 garlic cloves, chopped
- 1/2 cup onion, chopped
- 1 teaspoon red pepper flakes
- 1 tablespoon dried parsley
- 1/2 teaspoon allspice
- 3 tablespoons tomato paste
- 4 Roma tomatoes, blended
- 1 cup water
- 1 cinnamon stick
- 2 bay leaves
- 1 tablespoon chicken powder
For Assembly and Garnish
- 1 cup Pecorino Romano cheese, grated, plus more for topping
- 1 teaspoon dried parsley, for garnish
Instructions
- 1
Peel the potatoes and slice them into 1/4-inch thick round disks. Place the sliced potatoes in a bowl of ice water and let them soak for 5-10 minutes. Remove from water and rub them dry with a clean towel.
⏱️ 15 min - 2
Slice the eggplants into 1/4-inch thick round disks. Place the sliced eggplants on a cutting board or flat surface. Drizzle generously with 1/2 cup of olive oil and sprinkle with 1 teaspoon of salt. Let the eggplant rest for 20 minutes, then wipe off any excess moisture with a paper towel.
⏱️ 25 min - 3
In a large pan, heat enough olive oil to cover the bottom over medium-high heat. Fry the potato slices in batches for 8-10 minutes per batch, until crispy and golden brown. Remove and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 20 min - 4
Add more olive oil to the pan if needed. Fry the eggplant slices in batches for 4-5 minutes on each side until golden brown and tender. Remove and set aside on a plate lined with paper towels.
⏱️ 20 min - 5
To prepare the bechamel sauce, melt 6 tablespoons of butter in a medium pot over low heat. Slowly whisk in 4 cups of milk until smooth. Add the whole or roughly chopped sweet onion and 2 bay leaves to the milk mixture.
⏱️ 5 min - 6
Season the bechamel sauce with 1/2 teaspoon of nutmeg, 1/4 teaspoon of white pepper, and 1/2 teaspoon of salt. Mix well and let the sauce simmer on low heat for 20-30 minutes, stirring occasionally, until it thickens to a creamy consistency.
⏱️ 30 min - 7
Remove the sweet onion and bay leaves from the thickened bechamel sauce. Let the sauce cool down for 10 minutes. Once slightly cooled, whisk in the 2 beaten eggs until well combined.
⏱️ 15 min - 8
To prepare the ground beef mixture, add 2 pounds of ground beef to a large pan over medium-high heat. Break down the ground beef with a spatula and cook for 3-4 minutes until browned. Drain any excess fat.
⏱️ 10 min - 9
Add 4 chopped garlic cloves and 1/2 cup of chopped onion to the pan with the beef. Cook for another 3-4 minutes until the onion softens.
⏱️ 5 min - 10
Stir in 1 teaspoon of red pepper flakes, 1 tablespoon of dried parsley, 1/2 teaspoon of allspice, and 3 tablespoons of tomato paste. Mix all ingredients thoroughly and cook for 1 minute.
⏱️ 2 min - 11
Pour in the 4 blended Roma tomatoes and 1 cup of water. Add the cinnamon stick, 2 bay leaves, and 1 tablespoon of chicken powder. Mix well and let the beef mixture simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min - 12
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 13
To assemble the moussaka, spread a thin layer of the ground beef mixture at the bottom of a 9x13 inch baking dish.
⏱️ 2 min - 14
Arrange a layer of the fried potato slices over the beef. Follow with a layer of the fried eggplant slices.
⏱️ 3 min - 15
Sprinkle 1 cup of grated Pecorino Romano cheese generously over the eggplant layer. Add another layer of the ground beef mixture.
⏱️ 2 min - 16
Evenly spread the prepared bechamel sauce over the beef layer, ensuring it covers completely. Sprinkle additional Pecorino Romano cheese on top of the bechamel sauce.
⏱️ 3 min - 17
Bake in the preheated oven at 400°F (200°C) for 40-45 minutes, or until the top is golden brown and bubbly.
⏱️ 45 min•🌡️ 400 - 18
Remove from the oven and let the moussaka cool down for 10 minutes before serving. This allows it to set and makes for cleaner slices. Sprinkle with 1 teaspoon of dried parsley for garnish before cutting into individual servings and enjoying.
⏱️ 10 min