Moussaka (Eggplant and Beef Lasagna)

 Hello fellow foodies,

Opa Opa Opa Moussakaaaas, the queen of Greek comfort food!  I actually made two of these delicious little bakes this time, one with meat and one without. But today, I’m sharing the classic version, the one most people know and love.

Now, Moussaka isn’t just food, it’s an event of its own. You don’t just whip it up in 10 minutes. No, this is the kind of dish that says, “I’m going to take my time and enjoy cooking”.  This Moussaka is packed with layers of eggplants and a rich tomato-meat sauce, with a creamy béchamel topping… It’s hearty, cozy, and Greek.

Moussaka is usually layered with fried eggplants, potatoes, and zucchini, and topped with that dreamy, golden béchamel sauce.  I only used eggplants this time around, and instead of using flour to make the Béchamel sauce, I went with corn flour. (Please note that corn flour and corn starch are not the same thing.)  So, it’s kind of a gluten-free sauce.  I added a salty cheese, Kefalotyri, which is similar to Parmesan cheese.

Traditionally, everything gets fried, but I’ve never been a big fan of frying (or the mess that comes with it!). So, I gave it a little twist; I baked the eggplants instead. It lightens up this classic Greek “lasagna”.

Every Greek family has their own version; some skip the potatoes, others swear by them. Some use zucchini, others stick to just eggplant. And honestly? They’re all right. Because the beauty of Moussaka is that it’s flexible, you can adjust it, play with it, and make it yours.

One tip I learned the hard way is always, always let your Moussaka rest a bit before cutting into it. I know, I know, the smell makes it almost impossible to wait, but trust me… if you dig in too soon, it’s more like a Greek tsunami. Let it cool, pour yourself a glass of wine, maybe sneak a little taste of the crispy corner (we all do it), and then slice it.

Serve this classic Moussaka (Eggplant and Beef Lasagna) warm with a green salad and some crusty bread to soak up every bit of that sauce. The next day? Even better.

Tip: When preparing these types of recipes, make the meat sauce the day before; it will save you time.

Have a great weekend!

Moussaka (Eggplant and Beef Lasagna)

foodzesty

This classic Greek Moussaka is the ultimate comfort food. A hearty, flavorful dish layered with eggplant, seasoned ground beef, and topped with a silky béchamel sauce. Baked until golden and bubbly, it’s rich, satisfying, and perfect for Sunday dinners or special occasions. Think of it as Greece’s answer to lasagna.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Course Main Course

Cuisine Greek, Mediterranean

Servings 10 portions

Ingredients

  

• 4 eggplants washed, dried, and cut length wise
• 850 grams ground beef
• 2 onions finely chopped
• 2 eggs whsiked
• 2 garlic cloves optional. minced
• 1 ½ tbsp tomato paste
• 1 can crushed tomatoes large can
• 2 bay leaves
• 1 cinnamon stick
• ¼ cup cognac
• pepper
• ¾ cup Kefalotyri or Parmesan cheese
• 6 ½ cups fresh milk
• 5 tbsp corn flour
• 2 tbsp butter
• 1 tbsp nutmeg grated
• pepper
• ⅓ cup olive oil

Instructions

 

• Start by browning the meat in olive oil. Once it's ready, toss in the minced garlic and finely chopped onion.
• Add in the canned tomatoes and tomato paste. Stir gently until combined with the ground beef.
• Add the cinnamon stick, bay leaves, and pepper, pour in the cognac, and let it cook until you have a thick sauce. Remove the cinnamon stick and bay leaves. Set aside.
• Preheat your oven to 180℃.
• Slice the eggplants lengthwise and line a large baking pan with parchment paper. Arrange the slices in a single layer, drizzle with olive oil, and sprinkle with a touch of salt. Bake just until they start to soften, no need to cook them all the way through, as they’ll finish cooking once the moussaka goes into the oven.
• The Béchamel sauce is the next step. Add the milk, corn flour, and butter. Stir on medium heat. Once the sauce has thickened, remove from heat and add the pepper, nutmeg, and whisked eggs.
• Toss in half of the grated Kefaltyri or Parmesan cheese.
• Stir until combined.
• Lightly brush your baking pan with olive oil, then spoon a few tablespoons of the ground beef mixture across the bottom.
• Begin layering the eggplants to cover the base, followed by a generous layer of meat sauce and a sprinkle of cheese. Repeat the layers until you’ve used up the eggplants, finishing with the remaining meat sauce.
• Finally, pour the creamy Béchamel over the top, sprinkle with the last bit of cheese, and pop it into the oven to bake until golden brown.
• Serve hot

Keyword Greek stuffed vegetables, Lasagna, meat sauce

KALI SAS OREXI!! 🙂