Moussaka ~ Authentic Greek Recipe

When my grandma made moussaka, it was quite different from the authentic Greek kind I know today. The Balkan moussaka I knew was composed of layers of potatoes, onions and ground meat. My baba then poured a savory egg custard over it. Once baked, the result was a hearty one dish wonder that satisfied every belly in the house. I think it was one of my brother’s favorites, and one day I will share my baba’s recipe with you!

Authentically Greek

But this recipe is for authentic Greek moussaka, which is quite different. This version uses eggplants, and zucchini sometimes makes an appearance (though I do not include it here). Normally it has ground lamb in it, but you can use beef or a mixture of ground meats as a more affordable option. Instead of the Royale type custard my baba once used, Greek moussaka gets a thick topping of bechemel sauce. Additionally you add cinnamon and cloves to the meat sauce, giving it a kiss of sweetness.

One caveat before tackling this recipe—it’s a lot of work! Greek moussaka is not for the dump, stir and go type of cook. With four big-ish components, you need a good morning/afternoon to make it. Fortunately you can prepare the layers the day before, then assemble and bake the next day.

Making It Easier

Yes, I did mention you can make all components the day before. But I find the easiest way is to prepare the eggplant and meat sauce on day one. I then do the potatoes and bechemel on day two. Of course you can do it all on the same day, but I would advise starting early. And save lots of room in the dishwasher—you are going to use a lot of dishes!

But please don’t let my seemingly pessimistic account of this authentic Greek moussaka recipe scare you. This dish is incredibly good and worth every ounce of effort. I like to make eighty percent of it in my cast iron skillet, and unless I am doing the work over two days, I do not wash it between uses. This cuts down the workload considerably. Ultimately I assemble and bake in the cast iron and the result is a rustic, Old World presentation that makes this meal even more special. I also do this with my Cowboy Cornbread recipe. If you don’t have a cast iron skillet and would rather use a regular casserole dish, be sure it is at least 9”x13” with high sides and that you grease it before assembling the layers.

I hope you enjoy my recipe for authentic Greek moussaka. Please feel free to add and alter the recipe as you see fit—after all, it’s YOUR masterpiece—and let me know how it worked for you!

Print Recipe

Greek Moussaka

Traditional Greek moussaka recipe. Here I've swapped out the ground lamb and instead used a mixture of beef and pork.

Cuisine

Greek

Prep Time

3 hours

Cook Time

1 hour

Servings

servings

Ingredients

• 2 eggplants large
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 3 potatoes medium

MEAT SAUCE

• 2 tablespoons vegetable oil
• 2 Onions, chopped
• 4 cloves garlic, minced
• 1 pound ground beef
• 1/2 pound ground pork
• 1 inch cinnamon stick
• 3 whole cloves
• 1 teaspoon Dried oregano
• 3-4 sprigs fresh thyme
• 1 whole bay leaf
• 1 cup Tomato puree
• 2 tablespoons Tomato paste
• 1/2 cup water
• 1/2 cup fresh parsley, chopped
• 1 1/2 teaspoons salt or to taste
• 3/4 teaspoon black pepper
• 2 tablespoons breadcrumbs
• 3 egg whites

BECHEMEL SAUCE

• 1/3 cup butter
• 3/4 cup All purpose flour
• 3 cups Whole milk
• 3 egg yolks
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• 2 cups grated Parmesan
• 1/2 cup fresh parsley, chopped

Cuisine Greek Prep Time 3 hours Cook Time 1 hour Servings servings Ingredients 2 eggplants large 2 teaspoons salt 2 tablespoons vegetable oil 3 potatoes medium MEAT SAUCE 2 tablespoons vegetable oil 2 Onions, chopped 4 cloves garlic, minced 1 pound ground beef 1/2 pound ground pork 1 inch cinnamon stick 3 whole cloves 1 teaspoon Dried oregano 3-4 sprigs fresh thyme 1 whole bay leaf 1 cup Tomato puree 2 tablespoons Tomato paste 1/2 cup water 1/2 cup fresh parsley, chopped 1 1/2 teaspoons salt or to taste 3/4 teaspoon black pepper 2 tablespoons breadcrumbs 3 egg whites BECHEMEL SAUCE 1/3 cup butter 3/4 cup All purpose flour 3 cups Whole milk 3 egg yolks 1/2 teaspoon salt or to taste 1/2 teaspoon white pepper 1/8 teaspoon ground nutmeg 2 cups grated Parmesan 1/2 cup fresh parsley, chopped

Instructions

1. Remove tops and bottoms from eggplants. Peel them partially by skinning from top to bottom, making a quarter turn, then skinning again to create a striped effect. Slice eggplants vertically about 1/2 inch thick. Sprinkle with 1 teaspoon of the salt, rubbing it into the eggplant slices. Place upright in a colander and set aside in a bowl for 30 minutes or until water begins to render out. Squeeze the slices to release as much liquid as possible, then rinse away the remaining salt. Squeeze the slices dry or pat with a paper towel.
2. In a large skillet heat vegetable oil over medium high and add eggplant slices in batches. Saute 3-4 minutes on each side until lightly browned, replenishing with more oil as needed. Transfer to a plate and set aside.
3. In a medium pot, cover potatoes with enough cold water to completely submerge them. Add the other teaspoon of salt and bring to a boil. Lower heat and cook 10-12 minutes until barely tender. Potatoes should only be partially cooked and not mushy. When ready, remove skins and slice into 1/4 inch rounds. Set aside.
4. For the meat sauce, heat vegetable oil over medium high and add onions and garlic. Saute 1 minute or until slightly transparent. Add ground beef and pork, breaking the meat so it's crumbly. Season with salt and pepper and brown until no pink remains.
5. Add cinnamon stick, cloves, oregano, thyme and bay leaf. Cook another minute, then add tomato puree, tomato paste and water. Bring to a boil then reduce to a simmer. Cook 10 minutes or until the sauce thickens slightly. Remove from heat and add 1/2 cup fresh parsley. Transfer to a bowl and cool completely.
6. Once cooled, stir in breadcrumbs. Beat egg whites until firm peaks form, then fold into the meat sauce until well incorporated. Set aside.
7. For the bechemel sauce, melt butter in a saucepan over medium and add flour. Stir until all traces of flour disappear. Add milk slowly, 1/2 cup at a time and whisking vigorously to prevent lumps. Keep whisking and cook 3-4 minutes. Remove from heat.
8. Temper the egg yolks by adding a little of the hot bechemel sauce, whisking quickly, then adding back into the pot. Season with salt, white pepper and nutmeg. Stir in 1/2 cup Parmesan cheese and set aside.
9. Preheat oven to 350F/176C. To assemble moussaka, grease a 9"x13" dish with high sides. Layer all potato slices evenly on the bottom, overlapping if necessary. Layer half the browned eggplant slices evenly over potatoes, then top with all of the meat sauce. Sprinkle with 1/2 cup Parmesan, layer with the remaining eggplant slices. Press down firmly and pour the bechemel sauce on top, spreading evenly. Sprinkle with remaining 1 cup Parmesan and bake for 1 hour or until top is golden around the edges.
10. Sprinkle with 1/2 cup fresh parsley. Allow moussaka to rest for 15 minutes before serving.