Traditional Greek Moussaka
A classic Traditional Greek Moussaka made with layered eggplant, potatoes, zucchini, richly seasoned minced beef sauce, and a smooth, creamy béchamel topping. A comforting and elegant Mediterranean dish.
6 Servings
Ingredients
Vegetable Base
- 2 cups olive oil for frying
- 4 potatoes sliced
- 4 zucchini sliced
- 4 eggplants sliced
- 200 g Kefalograviera cheese finely shredded (substitutes: Parmesan, Kasseri, Pecorino)
- 1 tablespoon salt
- ½ tablespoon black pepper
Meat Sauce
- 2 tablespoons olive oil
- 1 large red onion finely chopped
- 1 medium garlic bulb minced
- 1 kg minced beef
- 1 cup red wine
- 800 g crushed canned tomatoes
- 1 tablespoon salt
- ½ teaspoon white pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons sugar
- ½ teaspoon thyme
- 1 teaspoon oregano
- 3 bay leaves
- 1 bunch fresh parsley finely chopped
Béchamel Sauce
- 150 g unsalted butter
- 1 cup plain flour
- 1 litre milk
- 2 egg yolks
- ½ teaspoon nutmeg
- 250 g Kefalograviera cheese finely shredded
Instructions
Prepare the Vegetable Base
- Slice the potatoes, zucchini, and eggplants into even, circular pieces. Heat olive oil in a frying pan over medium-high heat. Fry each vegetable batch until lightly golden and fully cooked. Remove and drain on paper towels or a wire rack to eliminate excess oil. Ensure the vegetables are arranged in a single layer to drain efficiently.
Prepare the Meat Sauce
- In a large pot over medium heat, heat the olive oil. Add the chopped onion and minced garlic, cooking until softened and aromatic. Add the minced beef and cook until fully browned, breaking it apart during cooking.
- Pour in the red wine and allow it to simmer until the liquid has reduced, approximately 3 minutes. Incorporate the crushed tomatoes, salt, white pepper, cinnamon, nutmeg, sugar, thyme, oregano, bay leaves, and parsley. Mix thoroughly and bring to a simmer. Reduce the heat and allow the mixture to cook for an additional 10 minutes to develop flavor. Remove from heat and discard bay leaves.
Prepare the Béchamel Sauce
- In a separate saucepan over medium heat, melt the butter. Gradually add the flour while stirring continuously to form a smooth paste. Slowly add the milk while whisking constantly to prevent lumps. Continue whisking until the sauce thickens.
- Add the egg yolks, nutmeg, and shredded cheese. Stir until fully incorporated and the sauce becomes smooth, thick, and creamy. Remove from heat.
Assemble the Moussaka
- Preheat the oven to 165°C (fan-forced).
- Arrange a single layer of potato slices at the bottom of a baking dish. Season lightly with salt and pepper, then sprinkle a small amount of shredded cheese. Add a layer of eggplant slices, season, and sprinkle with cheese. Add an even layer of zucchini slices, season, and sprinkle with cheese. Then add a second layer of eggplant slices, season, and finish with cheese.
- Spread the meat sauce evenly over the arranged vegetables. Pour the béchamel sauce over the top and smooth it evenly.
Bake
- Bake the assembled moussaka for approximately 40 minutes or until the top layer is golden brown. Begin checking at 30 minutes to avoid over-browning.
- Allow the moussaka to cool for a minimum of 30 minutes before slicing to ensure clean and stable portions. Cut, serve, and enjoy.
Notes
This Traditional Greek Moussaka can be made gluten-free by replacing the flour in the béchamel sauce with a certified gluten-free all-purpose flour or cornstarch (adjusting quantity as needed to achieve proper thickness). Ensure all seasonings, spices, and cheese varieties are certified gluten-free and that no additives containing gluten are present. All other components of the recipe—the vegetables, minced meat, tomatoes, and spices—are naturally gluten-free.