Traditional Greek Moussaka Recipe with Potatoes and Eggplants (and Béchamel Sauce!)
Learn how to make traditional Greek Moussaka Recipe with Potatoes and Eggplants (and Béchamel Sauce!).
Moussaka is an authentic Greek eggplant casserole dish made with layers of aubergines and/or potatoes, tomatoey meat sauce, and cheesy béchamel sauce.
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My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. With a career spanning 15 years in the culinary industry coupled with 30 years of home cooking, my YouTube channel is a wonderful collection of culinary wisdom. I take pride in offering delightful recipes that range from hearty entrees to luxurious desserts, all crafted to spark creativity in your kitchen and bring joy to the table.
The extra cheese and breadcrumb topping give this succulent dish a golden crunchy texture.
This is not a quick dish but it is easy with step-by-step instructions and the result is worth the effort and time.
Greek Lamb Moussaka is very common in Mediterranean and Middle Eastern cuisine and it has many different variations.
Some variations use potatoes or courgettes instead/or with the aubergines.
This Greek casserole recipe has also potatoes and is topped with a cheesy béchamel sauce. It surely is the ultimate comfort food!
Moussaka
Greece's answer to Italian Lasagna..... except this is WAY lower carb!
Layers of soft eggplant, a rich meat sauce topped with a thick layer of bechamel sauce. Worth every pot and pan .... ????
Eggplant Moussaka
Rustic pan fried eggplant and potato, hearty Greek beef sauce, and creamy Bechamel sauce come together for a delicious eggplant moussaka! It’s the ultimate Greek comfort food!
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Ingredients
2 lbs eggplants, sliced 3/8 thick
4 yellow potatoes, sliced 3/8 thick
vegetable oil for frying
Meat Filling
2 tbsp olive oil
2 red onions, chopped
2 cloves of garlic, minced
2 lbs ground beef
1 tsp sugar
1 tsp kosher salt
1/2 tsp ground cinnamon
3 tbsp tomato paste
14 oz chopped tomatoes
1 cup dry red wine
1 bay leaf
Bechamel Sauce
1/4 cup butter
1/3 cup flour
2 1/2 cups whole milk (room temperature)
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
3/4 cup Parmesan cheese, grated
2 egg yolks
Instructions
Cut the eggplant into 3/8-inch round slices (See Note 1). Season on both sides with salt and place in a colander for about 30 minutes to drain excess water. Start meat sauce.
In a deep skillet or Dutch oven add the oil over medium high heat. Saute the onion for several minutes and add the garlic. Cook another 2 minutes and then add the ground beef, sugar, salt and cinnamon. Brown meat, and using spoon, break up meat into a crumble.
Add the tomato paste and cook for a minute, mixing well. Pour in the tomatoes and wine to deglaze pan, scraping bottom and sides to get the browned bits. Add the bay leaf, stir and turn heat to low and cook uncovered for 30 minutes and liquid reduces. Remove and discard bay leaf. Start Bechamel sauce.
In a large skillet melt the butter over medium heat. Whisk in the flour and cook the roux for 2 minutes on low. Carefully whisk in milk, salt, pepper, nutmeg and simmer as sauce thickens, stirring often. Remove from heat and whisk in 1/2 cup cheese. Let cool 5 minutes and whisk in egg yolks. Start frying eggplant and potatoes.
Pat the eggplant slices dry and fry in a large skillet with olive oil or bake on a lined baking sheet in a 425°F oven for 15 minutes, turning half way through, until golden brown on both sides. Set aside on lined tray to absorb oil.
Slice the potatoes into 3/8-inch round slices. Fry in same large skillet with olive oil or bake on another lined baking sheet in a 425°F oven for 15 minutes, turning half way through, until golden brown on both sides. Season with salt and set aside on lined tray to absorb oil.
Turn oven heat oven to 350°F. Brush butter or olive oil on bottom and sides of 9x13 inch baking dish.
Layer bottom of pan with overlapping potatoes, a layer of half the eggplant, then spread the the meat sauce on top of the first eggplant layer. Top meat sauce with remaining eggplant slices, overlapping to cover. Spread bechamel sauce on top of final eggplant layer and remaining 1/4 cup cheese.
Bake uncovered for 60 minutes, until top is a golden brown and bubbling. Let cool for 15 minutes minimum before slicing.
Notes
1. I find slicing the eggplant into rounds instead of lengthwise strips is better when layering as the smaller pieces don't all apart.
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Classic Greek Moussaka with Freezer Tips!
Print the recipe here:
Ingredients
3 eggplants, cut into 1/2 inch slices
3 potatoes, peeled and sliced
2 cups parmesan cheese or kefalotiri
olive oil, for brushing on vegetables
salt and black pepper to taste
dried oregano
For the Béchamel sauce:
5 cups whole milk
3/4 cup olive oil
3/4 cup all purpose flour
salt and pepper
1/4 teaspoon nutmeg
1 cup grated parmesan cheese
2 whole eggs
2 egg yolks
For the Meat Sauce:
1 onion, finely chopped
5-6 garlic cloves, grated
1/4 cup olive oil
2 pounds lean ground beef
1 teaspoon salt
Freshly ground black pepper to taste
1 (15-ounces) can crushed tomatoes
1 cup water
1 teaspoon dried crushed oregano
Instructions
Preheat the oven to 425°F, 220 °C.
Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano.
Bake 20-25 minutes or until fork-tender and golden.
Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layers of eggplant and set aside for 20-30 minutes.
Prepare the meat sauce: Place the onion in a large skillet along with the olive oil and sprinkle with a pinch of salt. Cook over medium heat for 10 minutes or until soft and golden. Add the garlic and warm through for a few seconds. Add the ground beef, salt, pepper, and crushed tomatoes. Rinse the can with a cup of water and add it to the skillet. Cover and cook for about 20 minutes or until the sauce is very thick. Taste and adjust the seasoning. Add the oregano and set aside.
Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted.
Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.
Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat.
Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
Add the eggs to the sauce and whisk well.
Add the parmesan cheese and mix to combine.
Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.
Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.
Top with the meat sauce and spread.
Make a final layer of roasted eggplant over the meat sauce and top with the béchamel sauce.
Sprinkle any remaining cheese over the sauce if desired.
Adjust oven temperature to 400 °F, 200 °C.
Bake 45 minutes - 1 hour until the cream is golden brown on top.
Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.
Serve with a nice salad and enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Seriously Easy Moussaka
Written Recipe is over here:
Vegetarian Moussaka recipe
recipe30.com (for full recipe)
Tasty Mediterranean cooking without meat. A Greek vegetarian version of Moussaka consisting of layers of lentils, eggplant, mushroom, zucchini and sweet potato, it's very similar to a lasagna without the pasta or meat. Serve it with a Greek salad for a perfect combination. Real Pecorino cheese is made from sheep's milk. This dish will go fast so make plenty, it also freezes well.