Moussaka-Greek Eggplant Potato Casserole

Greek cuisine's most famous dish, moussaka is in its best version here. This is the authentic
Greek moussaka recipe, just like we make at home.
Course Main Course
Cuisine Greek
Prep Time 1 hour
Cook Time 50 minutes
Servings 10
Calories 592kcal
Author by Jenny | The Greek Foodie
Equipment
Skillet
Medium saucepan
large deep saucepan
large baking pan
Collander.
Ingredients
For the vegetables
2 large eggplants Plus one extra in case it is needed
3 large Yukon gold potatoes Plus one extra in case it is needed
⅓ cup extra virgin olive oil
For the meat ragu
1.5 lb ground beef
2 tablespoons extra virgin olive oil
2 onions medium size, or one large, minced
2 garlic cloves minced
1 tablespoon tomato paste
2 cups crushed tomatoes
1 cup red wine
1 cinnamon stick or one teaspoon ground cinnamon
2-3 cloves or one teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon ground nutmeg
For the béchamel
5 tablespoons butter
 6 tablespoons all-purpose flour plus more in case you need to thicken the sauce
1 litre whole milk plus one cup in case you need to thin the sauce
1 bay leaf
1 teaspoon ground nutmeg
3 yolks
1½ cup Parmigiano Reggiano grated
You also need
sea salt
freshly ground pepper
Instructions
Prepare the meat ragu
1. Heat two tablespoons of olive oil in a deep large saucepan and brown the ground meat
over high heat, stirring and breaking it with a spoon.
After it browns, add the onion, garlic, ground nutmeg, cumin, cinnamon stick, and cloves.
Let the onion soften for a few minutes, and add the tomato paste. Stir and cook for two-
three minutes and pour in the wine. Let the alcohol evaporate.
Add the tomatoes and a teaspoon of sugar and stir.
Simmer meat ragu for an hour on low heat.
Prepare the eggplants
1. Cut the eggplants into slices about 1 cm / ⅓ inch thick.
Sprinkle slices with sea salt, and place them on a colander to drain their liquids for 15
minutes.
Pat the eggplants dry.
Fry eggplant slices in hot olive oil until they take on color, about 2-3 minutes.
Transfer to a wire rack and set aside.
Prepare the potatoes
1. Cut the potatoes into 6 mm / ¼ inch thick slices. Place slices into a bowl of water while
you slice. When all are done, drain, and pat dry.
Fry slices in hot olive oil until they take on color, about 1-2 minutes.
Transfer to a wire rack and set aside.
Assemble
1. Add a layer of potatoes to a baking pan—season with sea salt and pepper. Repeat with
another layer of potatoes. Layer the eggplants.
You can alternate with a layer of eggplants if you like or add another layer of potatoes and
right after layers of eggplant.
 Remove the cinnamon stick from the meat sauce and pour it evenly over the eggplants.
Next, sprinkle a generous amount of grated cheese.
Time to pre-heat the oven to 200°C / 390°F
1. Start the bechamel when your meat sauce is done cooking and layering all the other
components to the pan.
Make the béchamel
1. Add the milk and the bay leaf to a saucepan and warm it on medium heat.
2. Melt the butter in a large saucepan.
Pour in the flour and cook while stirring with a wooden spoon until the roux takes on a
slightly blond color.
Gradually pour in the warm milk. Use a which and stir continuously to dissolve any lumps
and create a smooth sauce.
Remove from heat.
Season with sea salt, freshly ground pepper, and nutmeg.
Add the yolks and one cup of grated Parmigiano cheese. Reserve the rest of the cheese.
Whisk until smooth.
Finish assembling and bake
1. Pour the béchamel over the meat in an even layer. Sprinkle the reserved grated cheese on
top.
Bake for 45 minutes or until the top is golden brown.
2. Let food cool for 15 minutes.
Serve with a leafy green salad, feta cheese, and a glass of Cabernet. Enjoy!
Notes
Apart from good ingredients, organization and timing are the keys to a successful
moussaka. This dish can rack havoc in a kitchen, so planning the steps is best. In this
recipe, I am giving you the order I make things.
1. Start the sauce.
2. While the sauce cooks, prepare the eggplants and potatoes.
3. Start assembling as soon as the meat sauce finishes.
4. Make the béchamel and finish assembling.
5. Bake.
Traditionally, the eggplants and potatoes are fried for a few minutes until golden.
The shallow frying adds extra flavor to the dish. However, you can bake the slices with
similar results with a lighter taste. For a lighter moussaka, brush the sliced eggplants and
 potatoes with olive oil, season with sea salt and pepper, and bake them in parchment
paper lined sheet pans for 20 minutes at 180°C/350°F until they are partially cooked.
I use Yukon gold potatoes because they don't need peeling. Their skin is thin and
perfectly edible; it gets a bit crisp from the frying. Remember to scrub potatoes clean
before slicing. I suggest peeling the skin first if you use another kind of potato.
You want the eggplant and potatoes ratio to be 2/3 eggplant to 1/3 potato.
Have another potato available for quick slicing and frying if three potatoes are not
enough to cover your whole pan. The same applies to eggplant.
Start the béchamel when your meat sauce is done cooking and layering all the other
components to the pan. It will allow the bechamel to be poured over immediately and not
sit around. Béchamel develops a thin crusty layer after a while, so using it fresh off the
stove is best.
For the top, you can also mix half 1/3 cup of breadcrumbs with 1/3 cup of grated
parmesan.
This recipe calls for a large deep baking pan. The one I am using is Similar to 10" x 13" x
3" / 26cm x 35cm x 7.5cm
Nutritional Info – Please remember that the nutritional information provided is only estimated
and can vary based on the products used.
Nutrition
Calories: 592kcal | Carbohydrates: 34g | Protein: 25g | Fat: 39g | Saturated Fat: 15g |
Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 144mg |
Sodium: 458mg | Potassium: 1091mg | Fiber: 6g | Sugar: 12g | Vitamin A: 694IU | Vitamin C:
22mg | Calcium: 374mg | Iron: 4mg