Easy-to-Make Moussaka Recipe

For béchamel, use (butter, flour, milk, egg yolk, parmesan cheese).

1. Take a pan, add butter and flour, and stir well.

2. Gradually add milk while stirring to prevent lumps.

3. Turn off the flame after it thickens, then add the egg yolk and parmesan. Mix it, and you're done!

Follow these steps for the taste of homemade moussaka!

Ingredients

For the Meat Sauce:

• 500g ground beef or lamb

• 1 onion (finely chopped)

• 2 cloves garlic (minced)

• 1 can (400g) diced tomatoes

• 2 tablespoons tomato paste

• ½ teaspoon cinnamon

• ½ teaspoon dried oregano

• Salt and black pepper to taste

• 2 tablespoons olive oil

For the Eggplant Layer:

• 2 large eggplants (sliced)

• 2 tablespoons olive oil

• Salt to taste

For the Béchamel Sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups milk

• ½ teaspoon nutmeg

• Salt and black pepper to taste

• 1 egg yolk

• ½ cup grated Parmesan cheese

Before We Start

• Preheat the oven to 180°C (350°F).

• Slice and salt the eggplants to remove bitterness, then pat them dry.

• Prepare all ingredients before assembling the moussaka.

Instructions

Prepare Eggplant

In Oven
Step 1: Slice the eggplants, brush them with oil, and bake at 180°C (350°F) for 15 minutes until tender.

In Pan
Step 1: Heat a pan, add oil, and fry eggplants until golden brown.

Make Meat Sauce

Step 2: Heat a pan, add oil, and keep over medium heat. Add chopped onions and garlic, stir for 30 seconds.

Step 3: Add ground meat, cook until browned and fully cooked.

Step 4: Add diced tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Stir well and simmer for 15 minutes until thick.

Prepare the Béchamel Sauce

Step 5: Take a saucepan, keep it over low flame, add butter and flour, and stir for a minute.

Step 6: Gradually add milk while stirring to prevent lumps.

Step 7: Add nutmeg, salt, and pepper.

Step 8: Once thick, turn off the flame and add the egg yolk and parmesan.

Assemble Moussaka

Step 9: Take a baking dish, layer a few fried eggplants, and add the meat sauce mixture.

Step 10: Add another layer of eggplants on top, then pour the béchamel sauce evenly over it.

Bake

Step 11: Bake at 180°C (350°F) for 30–40 minutes until golden brown.

Let it rest for a few minutes, then serve with tissue paper, plates, and spoons. Enjoy your moussaka!

Serve

Let it rest for 5–10 minutes after baking. Use a sharp knife to cut square pieces evenly. Place them on plates and sprinkle with parsley or oregano. Serve with tzatziki sauce (yogurt, garlic, cucumbers) and a little black pepper for contrast and flavor.

What Goes with Moussaka?

With a heavy moussaka, a light combo works best:

• Lemon Sorbet – Refreshing lemon to cleanse the palate.

• Greek Salad – Fresh tomatoes, cucumbers, olives, and feta cheese complement it.

• Roasted Vegetables – Adds flavorful taste and texture.

Recipes Related to Moussaka

Moussaka Vegetarian

Ingredients:

• 2 eggplants (sliced)

• 1 cup lentils

• 1 cup mushrooms

• 1 onion (chopped)

• 2 tomatoes (chopped)

• 2 tbsp tomato paste

• 1 cup béchamel sauce

• ½ tsp cinnamon

• Salt & pepper

Steps:

1. Fry eggplants in a pan with little oil until tender.

2. In another pan, heat a little oil, add chopped onion and garlic, and stir for a few minutes.

3. Add tomatoes, tomato paste, lentils, mushrooms, salt, black pepper, and cinnamon. Cook until thick.

4. Layer fried eggplants, then the lentil and mushroom sauce. Add another eggplant layer, then top with béchamel sauce.

5. Béchamel Sauce: In a saucepan over low flame, add butter and flour, stir for a minute, gradually mix while stirring, add nutmeg, salt, and pepper, then turn off the flame. Add egg yolk and parmesan.

6. Bake at 180°C for 30 minutes.

Moussaka with Potatoes

Ingredients:

• 2 potatoes (sliced)

• 1 cup ground meat

• 1 onion (chopped)

• 2 tomatoes (chopped)

• 2 tbsp tomato paste

• 1 cup béchamel sauce

• ½ tsp cinnamon

• Salt & pepper

Steps:

1. Slice potatoes and fry them in a pan with little oil until tender.

2. In another pan, heat a little oil, add chopped onion and garlic, and stir for a few minutes.

3. Add tomatoes, tomato paste, ground meat, salt, black pepper, and cinnamon. Cook until thick.

4. Layer fried potatoes, then the meat sauce. Add another potato layer, then top with béchamel sauce.

5. Béchamel Sauce: In a saucepan over low flame, add butter and flour, stir for a minute, gradually mix while stirring, add nutmeg, salt, and pepper, then turn off the flame. Add egg yolk and parmesan.

6. Bake at 180°C for 30 minutes.

Moussaka Without Eggplant

Use the same method as potato moussaka, but replace eggplants with zucchini or potatoes.

Conclusion

1. Firstly, slice the eggplant and brush it with oil. Fry or bake at 180°C (350°F) for 15 minutes until soft. If frying, use oil in a pan and cook until tender.

2. Now, prepare the meat sauce. Take a pan, add oil, chopped onion, and garlic, and cook until tender. Add ground meat and cook until browned. Then, add diced tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Mix well and simmer for 15 minutes until thick.

3. For the béchamel sauce, take a pan, add butter and flour, and stir for a minute. Slowly pour in milk while stirring to avoid lumps. Add nutmeg, salt, and pepper. Let it thicken, then remove from the flame and add egg yolk and Parmesan cheese.

4. Grab a baking dish. Layer half of the eggplants, then add the meat sauce. Place another eggplant layer on top, then pour the béchamel sauce evenly over it.

5. Bake at 180°C (350°F) for 30–40 minutes until golden brown.

6. Once done, let it cool for a few minutes before serving.

 Serve with spoons, napkins, and enjoy every bite!

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