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Moussaka Recipe

Moussaka Recipe with step by step pictures. Greek origin moussaka is an eggplant casserole which is easy to make and taste super delicious.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 2 hours
Resting Time: 30 minutes
Total Time: 2 hours 45 minutes
Servings: 6 servings
Calories: 910kcal

Equipment

  • oven
  • Baking Tray

Ingredients

For Bechamel Sauce

  • ¼ cup Butter
  • ½ cup All Purpose Flour Maida
  • 21/2 cup Milk
  • 1 tsp Salt
  • 1 tsp White Pepper Powder
  • ¼ tsp Ground Nutmeg
  • 1 Egg

For Meat Sauce

  • 3 tbsp Olive Oil
  • 2 Cloves
  • 1 stick Cinnamon
  • 2 Bay Leaves
  • 10 Garlic Chopped
  • 1 Onion Chopped
  • 6 Tomato Pureed or use 3 cups tomato puree
  • 500 grams Ground Chicken
  • 1 tsp Black Pepper Powder
  • 1 tsp Chilli Powder
  • ¼ cup Water
  • 1 tbsp Sugar
  • 2 tsp Salt
  • ¼ cup Coriander Leaves

For Vegetables

  • 2 Eggplants
  • 2 Potatoes
  • ½ cup Olive Oil
  • Salt to taste
  • 1 cup Mozzarella Cheese

Instructions

  • Start by making béchamel sauce, In a saucepan, melt butter over medium heat. Whisk in flour until it forms a smooth paste. Gradually add milk while whisking continuously to avoid lumps. Cook the sauce until it thickens, stirring constantly. season with salt, pepper, and grated nutmeg to taste. Remove the sauce to side and let it cool down. Once cooled completely mix one beaten egg and set aside.
  • Slice the eggplant into approximately ¼-inch thick rounds. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out excess moisture on a colander. Rinse the eggplant slices and pat them dry. Set aside.
  • In a large pan, heat some olive oil over medium heat. Drop in cloves, cinnamon and bay leaf. Add finely chopped onions and minced garlic, and sauté until softened and lightly browned. Add in tomato puree and mix well. Add spice powders like chilli powder, salt, sugar and black pepper to taste. Add the ground meat (lamb or chicken) and cook until it is browned and cooked through. Add in ¼ cup of water. Cover and cook the sauce for a few minutes until the flavors meld together. Remove from heat and fetch out the whole bay leaf, cinnamon and cloves. set aside.
  • Peel the potatoes and slice them into thin rounds, similar in thickness to the eggplant slices and set aside.
  • Heat olive oil in a frying pan. Add eggplant pieces and fry till golden brown. Drain them on to a paper towel. Fry potato slices in the same oil till golden. Set aside.
  • Preheat your oven to 375°F (190°C). In a baking dish, spread some meat sauce and spread evenly. Arrange a layer of eggplant slices on the bottom of the dish. If using potatoes, you can create a layer of potato slices as well. Spread a portion of the meat sauce evenly over the eggplant (and potatoes if using). Repeat the layers until all the ingredients are used, finishing with a layer of eggplant on top.
  • our the prepared béchamel sauce evenly over the top layer of eggplant. Use a spatula to spread it out and ensure it covers the entire surface. Sprinkle cheese on top and this step is optional.
  • Place the baking dish in the preheated oven and bake for about 1 hour or until the top turns golden brown and the moussaka is bubbling and cooked through.
  • Once cooked, remove the moussaka from the oven and let it rest for about 30 minutes before serving. This allows the layers to settle and makes it easier to slice. Serve the moussaka hot, optionally garnished with chopped parsley.

Video

Notes

  • Salting the eggplant slices and allowing them to sit for some time helps remove excess moisture and bitterness. Rinse and pat them dry before using. This step can prevent the eggplant from becoming too watery during cooking.
  • Instead of frying the eggplants, you can bake them in a 200 degree C oven for 15 mins.
  • Make sure you make the meat sauce nice and thick and not watery which makes the casserole firm to slice.
  • Create even layers of eggplant, meat sauce, and optional potatoes. This helps ensure that each bite contains a balanced combination of flavors.
  • The béchamel sauce has to be thick. If I am making the béchamel sauce in advance.
  • Make sure you cover them with plastic wrap and make sure the wrap touches the top of the béchamel sauce so it doesn’t form a layer.
  • Allow the moussaka to rest for about 30 minutes after baking helps the layers set and makes it easier to slice and serve.

Storing and Reheating

Moussaka can be stored in the refrigerator for up to 3 to 4 days. When reheating, cover the dish with foil and bake in a preheated oven at a low temperature until heated through. This prevents the top from burning while ensuring the dish is warmed evenly.

Nutrition

Serving: 1servings | Calories: 910kcal | Carbohydrates: 61g | Protein: 39g | Fat: 59g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 0.4g | Cholesterol: 185mg | Sodium: 1586mg | Potassium: 2119mg | Fiber: 9g | Sugar: 33g | Vitamin A: 2305IU | Vitamin C: 37mg | Calcium: 691mg | Iron: 3mg
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