Outrageously Delicious Greek Moussaka (Print)

Eggplant, potatoes, spiced beef, and luscious bechamel mingle in this classic Greek comfort with bold, rich flavors.

# Ingredients:

→ Vegetable Base

01 - 2 cups (500 ml) olive oil, for frying, amount may vary with pan size
02 - 4 potatoes, peeled and sliced into rounds
03 - 4 zucchini, sliced into rounds
04 - 4 eggplants, sliced into rounds
05 - 200 grams Kefalograviera cheese, finely shredded (substitute with Parmesan, Kasseri, or Pecorino as needed)
06 - 1 tablespoon salt
07 - 1/2 tablespoon ground black pepper

→ Meat Sauce

08 - 2 tablespoons olive oil
09 - 1 large red onion, finely chopped
10 - 1 medium garlic bulb, minced
11 - 1 kg ground beef
12 - 250 ml red wine
13 - 800 grams crushed canned tomatoes
14 - 1 tablespoon salt
15 - 1/2 teaspoon white pepper
16 - 1/2 teaspoon ground cinnamon
17 - 1/2 teaspoon ground nutmeg
18 - 2 teaspoons sugar
19 - 1/2 teaspoon dried thyme
20 - 1 teaspoon dried oregano
21 - 3 bay leaves
22 - 1 bunch fresh parsley, finely chopped

→ Bechamel Sauce

23 - 150 grams unsalted butter
24 - 125 grams plain flour
25 - 1 litre whole milk
26 - 2 egg yolks
27 - 1/2 teaspoon ground nutmeg
28 - 250 grams Kefalograviera cheese, finely shredded (substitute as above)

# Steps:

01 - Slice potatoes, zucchini, and eggplants into uniform rounds. Pat dry to minimize splattering during frying.
02 - Heat olive oil in a large frying pan over medium-high heat. Fry potato slices in batches until golden and tender, then transfer to paper towels to drain. Repeat with zucchini and eggplant slices, draining thoroughly each time.
03 - In a large pot over high heat, warm olive oil. Add chopped onion and minced garlic, sautéing until soft and aromatic. Add ground beef and cook, breaking up lumps, until evenly browned.
04 - Pour in red wine and simmer until mostly evaporated, approximately 3 minutes. Add crushed tomatoes, salt, white pepper, cinnamon, nutmeg, sugar, thyme, oregano, and bay leaves. Stir in chopped parsley. Bring to a boil, then reduce heat and let simmer for 10 minutes. Discard bay leaves before use.
05 - In a medium saucepan over medium heat, melt butter. Gradually whisk in flour, stirring constantly to form a smooth roux. Slowly pour in milk while whisking to prevent lumps. Cook, stirring frequently, until sauce thickens and bubbles. Remove from heat, then whisk in egg yolks, nutmeg, and shredded cheese. Stir until well combined and creamy.
06 - Set oven to 165°C (fan-forced) and allow to preheat while assembling the layers.
07 - Arrange the fried potato slices in a single layer in a large baking dish. Season with salt and pepper, sprinkle over some cheese. Add a layer of eggplant, season, top with cheese. Layer zucchini slices next, repeating seasoning and cheese. Add another layer of eggplant and the remaining cheese. Evenly pour meat sauce over the layered vegetables.
08 - Spread bechamel evenly over the meat sauce, smoothing the surface. Transfer to preheated oven and bake for 40 minutes or until the top is golden brown. Begin checking after 30 minutes to avoid over-browning.
09 - Allow the dish to rest and cool for at least 30 minutes before slicing. Cut into portions and serve warm.

# Notes:

01 - Kefalograviera cheese lends authentic flavor but can be substituted with Parmesan, Kasseri, or Pecorino.
02 - Fry vegetables in batches and allow to drain fully to prevent sogginess.
03 - Cinnamon and nutmeg are essential for the sauce’s signature depth.
04 - Stir bechamel constantly to ensure a smooth, lump-free sauce; strain if necessary.
05 - Let the dish rest after baking to ensure clean slices and proper structure.
06 - Assemble up to a day in advance and refrigerate for enhanced flavor.
07 - Once cooled and sliced, individual portions may be frozen and reheated as needed.

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