01 of 06
Prepare Moussaka Ingredients
In Greek: μουσακά, pronounced moo-sah-KAH
Moussaka can be any dish created in layers of vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world. Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, but this is the classic known worldwide.
Because Moussaka takes a good bit of time and space, try increasing the recipe, using freezer-safe dishes (the one-time-use aluminum pans work well) and freeze... some for later use. (How to Freeze)
Preparation time: 2 hours 30 minutes
Cooking time: 45 minutes to 1 hour
Yield: approximately 8 servings
Pots, Pans, Utensils
- large, heavy-bottomed frying pan or skillet with cover
- 1 medium saucepan (for béchamel)
- 1 large saucepan (for béchamel)
- 2 wooden spoons
- 1 medium whisk (for béchamel)
- 1 baking / roasting pan approximately 10 x 16 x 3 inches
Continue to 2 of 6 below.
- 5-6 large eggplants
- sea salt
- olive oil
- 4 medium onions, chopped
- 2 1/2 pounds of ground beef or lamb
- 3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
- 3 cloves of garlic, minced
- 6-8 whole cloves
- 1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
- 1/8 teaspoon of ground allspice
- 2 bay leaves
- 1 cup of grated kefalotyri cheese (or pecorino)
- 1 cup of breadcrumbs
- 1/2 cup of dry red wine
- 3 tablespoons of tomatopaste
- freshly ground pepper
- béchamel with cheese or 6 cups of basic béchamel
02 of 06
Prepare the Eggplant
Build the moussaka from the bottom up:
PREPARE THE EGGPLANT
Wash the eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut the eggplant lengthwise into 1/2-inch slices.
Put the slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry.
Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased... cookie sheet until lightly browned and soft. Remove and set aside to cool.
Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.Continue to 3 of 6 below.
03 of 06
Prepare Meat Sauce
PREPARE THE MEAT SAUCE
Preheat the frying pan or skillet over low heat.
When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon until they are translucent, add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, wine, and tomato paste and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an... hour. If there is still liquid in the pan, continue to simmer uncovered until the mixture is as dry as possible, stirring to prevent sticking. When dry, remove the bay leaves and cinnamon stick (if used), and set sauce aside uncovered until ready to use.Continue to 4 of 6 below.
04 of 06
05 of 06
Add Bechamel Sauce & Cheese Topping
BUILD THE MOUSSAKA
Lightly oil the baking pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.
Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.Continue to 6 of 6 below.
06 of 06
Moussaka, Ready to Serve
Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.
- Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, make the bechamel, pour over the top, and cook as directed.
- It can also be completely cooked and cooled, then frozen. Defrost and and reheat in a 350° (175-180°C) oven.
Mou...ssaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.