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Moussaka Recipe (Greek Eggplant Lasagna Recipe)

Moussaka Recipe with step by step pictures. Greek origin moussaka is an eggplant casserole made with layers of fried eggplants, potatoes layered between meat sauce and bechamel sauce. The casserole is topped with cheese and baked until golden perfection.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 45 minutes
Course Main, Main Course, Main Dish
Cuisine Greek, Mediterranean, Middle Eastern
Servings 6 servings
Calories 772 kcal

Equipment

oven
Baking Tray

Ingredients

For Bechamel Sauce

  • ¼ cup Butter
  • ½ cup All Purpose Flour Maida
  • 2½ cup Milk
  • 1 teaspoon Salt
  • 1 teaspoon White Pepper Powder
  • ¼ teaspoon Ground Nutmeg
  • 1 large Egg beaten

For Meat Sauce

  • 3 tablespoon Olive Oil
  • 2 no Cloves
  • 1 stick Cinnamon
  • 2 no Bay Leaves
  • 10 cloves Garlic peeled and minced
  • 1 large Onion peeled and chopped
  • 6 large Tomato pureed or use 3 cups tomato puree
  • 500 grams Ground Chicken
  • 1 teaspoon Black Pepper Powder
  • 1 teaspoon Red Chilli Powder
  • ¼ cup Water
  • 1 tablespoon Sugar
  • 2 teaspoon Salt
  • ¼ cup Coriander Leaves

For Vegetables

  • 2 large Eggplants
  • 2 large Potatoes
  • ½ cup Olive Oil
  • Salt to taste

For Topping

  • 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. This is your sauce.
  • 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 and let them sizzle.
  • 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. It has to be thick. Add in coriander leaves and mix well.
  • Remove from heat and fetch out the whole bay leaf, cinnamon and cloves. set aside. This is your meat sauce.
  • Preheat your oven to 375°F (190°C). Take a large baking dish and 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.
  • 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.
  • Pour 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

Nutrition

Nutrition Facts
Moussaka Recipe (Greek Eggplant Lasagna Recipe)
Serving Size
 
1 servings
Amount per Serving
Calories
772
% Daily Value*
Fat
 
49
g
75
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
26
g
Cholesterol
 
150
mg
50
%
Sodium
 
1471
mg
64
%
Potassium
 
2005
mg
57
%
Carbohydrates
 
58
g
19
%
Fiber
 
11
g
46
%
Sugar
 
19
g
21
%
Protein
 
31
g
62
%
Vitamin A
 
2295
IU
46
%
Vitamin C
 
56
mg
68
%
Calcium
 
310
mg
31
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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