Moussaka: The Supreme Comfort Casserole
Video Stats
Recipe Overview
Overview
Moussaka is a beloved dish that brings the flavors of Greece right to your kitchen. This recipe showcases the beautiful layering of roasted eggplant, tender Yukon Gold potatoes, and a savory ground beef sauce, all topped with a luscious bechamel. The preparation may seem intricate, but each step adds depth to the dish, making it a rewarding experience.
Starting with the eggplant, roasting it not only enhances its flavor but also helps to reduce moisture, which is crucial for achieving the perfect texture in the final dish. The Yukon Gold potatoes add a creamy base that soaks up all the delicious juices from the meat sauce, creating a harmonious blend of flavors.
The bechamel sauce is where the magic happens. By incorporating egg yolks, you elevate the sauce to a luxurious level, giving it a custardy richness that complements the other layers beautifully. As you assemble the moussaka, the anticipation builds, and the final bake transforms it into a golden, bubbling masterpiece.
Once baked, allowing the moussaka to rest is essential for the layers to set, making it easier to slice and serve. This dish is perfect for gatherings, as it can be made ahead of time and simply reheated. With its comforting flavors and impressive presentation, moussaka is sure to be a hit at any table.
Recipe Details
Steps & Tips
Cut three-and-a-half pounds of eggplant into three-quarter inch chunks.
Drizzle eggplant with a quarter cup of olive oil, half teaspoon of salt, and a quarter teaspoon of black pepper, then toss to coat.
Tip: Spray foil with non-stick cooking spray to prevent sticking.
Roast eggplant in a preheated oven at 450 degrees for 30 minutes, rotating halfway.
Toss sliced Yukon Gold potatoes with three tablespoons of olive oil, one teaspoon of salt, and a quarter teaspoon of black pepper, then microwave for 8 to 10 minutes.
Tip: Microwave potatoes until almost fully cooked for better texture.
Transfer cooked potatoes to a greased baking dish and let cool for 15 minutes.
Reduce oven temperature to 400 degrees.
Heat one tablespoon of olive oil in a pan over medium heat, then add one onion and half teaspoon of salt, cooking until golden brown.
Add four cloves of minced garlic to the onions and cook for one minute.
Stir in one tablespoon of tomato paste and cook until it darkens.
Add half cup of red wine and stir to deglaze the pan.
Tip: Add red wine vinegar at the end to enhance flavors.
Add two teaspoons of paprika, two teaspoons of dried oregano, half teaspoon of pepper flakes, and a quarter teaspoon of cinnamon.
Add one pound of ground beef and cook until it loses its pink color.
Stir in a 14-and-a-half ounce can of crushed tomatoes and let simmer for six to eight minutes.
Stir in two teaspoons of red wine vinegar after the sauce has thickened.
Melt six tablespoons of unsalted butter in a saucepan, then whisk in half cup of flour.
Tip: Whisk in flour until incorporated to avoid lumps in the bechamel.
Slowly whisk in two-and-a-half cups of whole milk and bring to a boil while whisking.
Once thickened, remove from heat and whisk in four ounces of Kasseri cheese.
Tip: If Kasseri cheese is unavailable, use Pecorino Romano and provolone as substitutes.
Add a quarter teaspoon of salt and an eighth teaspoon of nutmeg to the bechamel.
Whisk in three lightly beaten egg yolks into the cooled bechamel.
Spread potatoes into an even layer in the baking dish.
Spread roasted eggplant over the potatoes.
Spread the tomato sauce over the eggplant.
Spread the bechamel sauce evenly over the tomato sauce.
Tip: Spread bechamel like frosting to avoid disturbing the layers.
Bake in a 400 degree oven for 30 minutes.
Let the moussaka sit for at least 30 minutes before cutting.
Tip: Let the moussaka sit for at least 30 minutes before cutting for better layering.
Cut the moussaka into quarters and then slice into serving pieces.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Moussaka is traditionally made with layers of eggplant, potatoes, and a meat sauce topped with bechamel.
- •The eggplant should be roasted to enhance its flavor and texture before layering.
- •Bechamel sauce is a creamy white sauce made from butter, flour, and milk, often used in Mediterranean dishes.
- •Kasseri cheese is a semi-firm cheese from Greece, but can be substituted with Pecorino Romano and provolone.
