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Embarking on a culinary journey through the Mediterranean often leads you to the delightful layers of Moussaka. This classic dish is a celebration of flavors and textures, bringing together the earthiness of eggplant, the freshness of zucchini, and the richness of a savory meat sauce. Moussaka is more than just a meal; it is a comforting embrace of Mediterranean culture, perfect for family gatherings and special occasions. Each forkful of this layered delight transports you to sun-soaked shores and bustling markets, making it a beloved staple in many households.
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Moussaka (musaka) recipe

Discover the magic of Moussaka, the beloved Mediterranean dish that combines savory layers of eggplant, zucchini, and a rich meat sauce topped with creamy béchamel. This culinary journey explores its history, key ingredients, and step-by-step instructions to create this comforting masterpiece at home. Perfect for family gatherings or special occasions, Moussaka brings flavors and traditions to your dinner table. Join the adventure! #Moussaka #MediterraneanCuisine #ComfortFood #CulinaryJourney #Foodie #HomeCooking

Ingredients

For the eggplant and zucchini layers:

2 large eggplants, sliced into 1/2-inch thick rounds

2 large zucchinis, sliced into 1/2-inch thick rounds

Salt, to taste

Olive oil, for brushing

For the meat sauce:

1 lb ground lamb (or beef)

1 onion, finely chopped

2 cloves garlic, minced

1 can (14 oz) crushed tomatoes

2 tbsp tomato paste

1 tsp dried oregano

1 tsp cinnamon

Salt and pepper, to taste

1/2 cup red wine (optional)

For the béchamel sauce:

4 tbsp butter

1/4 cup all-purpose flour

2 cups milk

1/2 cup grated Parmesan cheese

2 egg yolks

Nutmeg, a pinch

Salt and pepper, to taste

Instructions

Prepare the Vegetables:

    - Sprinkle the eggplant and zucchini slices with salt. Let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat them dry.

      Roast the Veggies:

        - Preheat your oven to 400°F (200°C). Brush the dried slices with olive oil and lay them out on a baking sheet. Roast the eggplants and zucchinis for about 20 minutes until tender and slightly golden; set aside.

          Make the Meat Sauce:

            - In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic and sauté until translucent.

              - Add the ground lamb (or beef) and cook until browned. Drain excess fat if necessary.

                - Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, and red wine. Season with salt and pepper. Let the sauce simmer for about 15 minutes until thickened, stirring occasionally.

                  Prepare the Béchamel Sauce:

                    - In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes.

                      - Gradually add the milk, whisking constantly until the mixture thickens (about 5 minutes).

                        - Remove from heat and stir in the Parmesan cheese, egg yolks, nutmeg, salt, and pepper.

                          Layer the Moussaka:

                            - In a baking dish, start with a layer of eggplants on the bottom. Follow with a layer of the meat sauce. Then add a layer of zucchinis.

                              - Repeat the layers until all ingredients are used, ensuring the last layer is the meat sauce. Pour the béchamel sauce on top, spreading evenly.

                                Bake:

                                  - Lower the oven temperature to 350°F (175°C) and bake the moussaka for about 45 minutes until the top is bubbly and golden brown.

                                    - Let it rest for 15-20 minutes before slicing.

                                      Serve:

                                        - Cut into squares and serve warm, garnished with fresh parsley if desired. This dish pairs wonderfully with a green salad or crusty bread.

                                          Prep Time: 30 minutes | Total Time: 1 hour 45 minutes | Servings: 6