Classic Greek Moussaka Casserole

Hearty, delicious — Mediterranean dinner for the whole family! The classic Greek casserole with the beautiful name Moussaka is one of the dishes that I always enjoy preparing. In addition to potatoes, you can add other vegetables to eggplants, tomatoes and minced meat. The result is always amazing. Try it!
cook time: 1h 30 min
Lucas Halstead
Classic Greek Moussaka Casserole

Nutrition Facts (per serving)

131
Calories
9g
Fat
7g
Carbs
6g
Protein

Ingredients (6 portions)

For the sauce:

Vegetable oil 2 tbsp
Wheat flour 30 g
Butter 40 g
Milk 400 ml
Hard cheese 50 g
Eggs 2 pc
Salt to taste
Nutmeg to taste

For the moussaka:

Eggplant 2 pc
Tomatoes 2 pc
Ground beef 450 g
Potato 3 pc
Bulb onions 1 pc
Ground cinnamon 0.25 tsp
Salt to taste
Ground black pepper to taste
Parsley 5 g
White wine 80 ml

Recipe instructions

Step 1

Step 1
How to make classic Moussaka? Prepare the necessary ingredients. Minced meat can be beef, veal, lamb, or any other to your taste.

Step 2

Step 2
Peel the onion and cut into small cubes.

Step 3

Step 3
Wash the parsley, dry it, chop it finely.

Step 4

Step 4
Place the tomatoes in boiling water for 1 minute to remove the skin. Grind the tomatoes into a puree.

Step 5

Step 5
Fry the onions in a frying pan with a small amount of vegetable oil until half cooked.

Step 6

Step 6
Place the minced meat in the pan. Fry the minced meat until it changes color, stirring frequently and breaking up any lumps of meat. Add tomato puree and wine to the minced meat and mix. Simmer with the lid open for 10 minutes. Instead of wine, you can take plain water or meat broth (note that the taste of the dish will change slightly).

Step 7

Step 7
Add parsley, cinnamon, ground black pepper, salt, stir.

Step 8

Step 8
Simmer until the liquid has completely evaporated.

Step 9

Step 9
Wash the eggplants, dry them, cut them into slices and add salt. Leave the eggplants for 20 minutes to remove the bitterness. Then rinse and dry with napkins.

Step 10

Step 10
In a frying pan with vegetable oil, fry the eggplants on both sides until golden brown.

Step 11

Step 11
Peel the potatoes and cut into thin slices.

Step 12

Step 12
Place potato slices in a baking dish and add salt. My form size is 27*17 cm.

Step 13

Step 13
Place a layer of eggplant.

Step 14

Step 14
Spread the minced meat over the eggplants, compacting it a little.

Step 15

Step 15
Arrange the remaining eggplants.

Step 16

Step 16
Prepare the ingredients needed to make the sauce.

Step 17

Step 17
Grate the cheese on a fine grater.

Step 18

Step 18
Beat the eggs until smooth.

Step 19

Step 19
Melt butter in a frying pan, add flour, mix well.

Step 20

Step 20
Fry the flour with constant stirring until golden brown.

Step 21

Step 21
Remove from heat, gradually pour in warm milk in a thin stream, stirring vigorously to prevent lumps of flour from forming.

Step 22

Step 22
Stir the sauce until completely smooth.

Step 23

Step 23
Bring the sauce to a boil over low heat. Add nutmeg, salt and stir. When adding salt, you need to take into account the saltiness of the cheese.

Step 24

Step 24
Add grated cheese and stir. Bring the sauce until the cheese is completely dissolved and slightly thickened. Let the sauce cool until warm. To speed up the process, you can pour it into another container.

Step 25

Step 25
Add beaten eggs to the sauce, mix well.

Step 26

Step 26
Pour the prepared sauce over the laid layers.

Step 27

Step 27
Bake the moussaka in an oven preheated to 180 degrees (10-20 minutes in advance) for 40 minutes. If the top browns prematurely, you can cover the moussaka with foil. Time and temperature are approximate, use your oven as a guide.

Step 28

Step 28
Cut the finished casserole into pieces, garnish with fresh herbs and serve. Bon appetit!

Additional rubrics

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