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A serving of moussaka with potatoes and eggplant on a white plate with fresh basil in the background.
Victoria Haneveer

Moussaka with Potatoes and Eggplant

Moussaka with potatoes and eggplant is one of my favorite Greek dishes. I love the rich meat sauce and creamy béchamel, especially with plenty of cheese.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 8 people
Course: Main Dish
Cuisine: Greek
Ingredients Method Notes

Ingredients
 

For the Meat Sauce
  • ¼ cup (60ml) olive oil, for the meat sauce only
  • 2 pounds (900g) ground beef or lamb
  • 2 garlic cloves, minced
  • 2 yellow onions, finely chopped
  • 2 teaspoons dried basil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • ¾ cup (150g) chopped pitted Kalamata olives, optional
  • 1 teaspoon salt, or to taste
  • 15 ounces (425g) seasoned tomato sauce
For the Béchamel
  • ¼ cup (60g) butter
  • 2 tablespoons all-purpose flour (plain flour)
  • ¼ teaspoon salt
  • 2 cups (500ml) milk, heated
  • 2 eggs, lightly beaten
  • ½ cup (55g) shredded Kefalograviera or Parmesan cheese
For the Vegetables
  • 2 pounds (900g) eggplant (aubergine), cut into ½-inch (1 ¼ cm) slices
  • 2 or 3 potatoes, scrubbed and peeled if preferred, cut into ¼-inch (6 mm) rounds or lengthwise slices, enough to cover the base of the dish
  • Additional olive oil, as needed for brushing both sides of the eggplant and the potato slices
  • Salt and black pepper, to taste
For Assembly
  • 1 cup (110g) grated Parmesan cheese
  • 1 cup (110g) shredded kasseri or white cheddar cheese
  • 1 cup (90g) seasoned dried breadcrumbs

Equipment

  • 13 x 9-inch (33 x 23 cm) baking dish at least 2 inches (5 cm) deep; use a deeper dish if needed to leave headroom
  • Large deep skillet (frying pan) with a lid
  • Broiler-safe metal baking sheet
  • Saucepan
  • Whisk
  • Pastry brush
  • Knife and cutting board
  • Cheese grater
  • Small bowl for the eggs
  • Cooking spoon
  • Instant-read thermometer

Method
 

  1. Heat the ¼ cup (60ml) olive oil in a large deep skillet over medium heat. Add the ground beef or lamb, onions and garlic. Cook, breaking up the meat and stirring frequently, until the meat browns and the onions soften. Drain off excess fat.
  2. Stir in the basil, cinnamon, oregano, optional olives and tomato sauce. Add salt to taste, allowing for the salt already in the sauce and olives. Cover and simmer gently for 30 minutes, stirring occasionally.
  3. Uncover and simmer for up to another 30 minutes, stirring more frequently as the mixture thickens. Stop when the filling is thick and spreadable, with no loose liquid. Prepare the vegetables while it simmers.
  4. Heat the broiler (UK: grill). Arrange the eggplant slices in a single layer on a broiler-safe metal baking sheet and brush lightly with additional olive oil, just brush on enough to lightly cover.
  5. Broil until lightly browned, watching closely. Flip, brush the second side with oil and season lightly with salt and black pepper. Broil until lightly browned and soft all the way through. Work in batches as needed.
  6. Switch the oven from broil to bake, position a rack in the center and set the temperature to 350°F (180°C). Arrange the potato slices in a single layer in a 13 x 9-inch (33 x 23 cm) baking dish. Brush with additional olive oil and season with salt and black pepper. Bake for 15 minutes, then test with a knife. Continue baking until the slices are tender before adding the other layers.
  7. Meanwhile, make the béchamel. Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 2 to 3 minutes, whisking constantly. Stir in the salt.
  8. Remove the saucepan from the heat. Gradually whisk in the hot milk until smooth, then return the pan to medium-low heat. Cook, whisking constantly, until the sauce bubbles gently and thickens.
  9. Take the saucepan off the heat and cool for 5 minutes, whisking occasionally. Put the beaten eggs in a small bowl and gradually whisk a little warm sauce into them. Slowly whisk the egg mixture back into the saucepan, then stir in the ½ cup (55g) Kefalograviera or Parmesan. Don't return the sauce to the stove.
  10. Arrange all the cooked eggplant over the tender potato base, overlapping the slices as needed. Sprinkle with ½ cup (55g) of the Parmesan reserved for assembly, ½ cup (55g) of the kasseri or cheddar and ½ cup (45g) of the breadcrumbs.
  11. Spread all the meat sauce evenly over the eggplant. Sprinkle with the remaining ½ cup (55g) Parmesan, ½ cup (55g) kasseri or cheddar and ½ cup (45g) breadcrumbs. Spread all the béchamel on top. Leave space below the rim of the dish.
  12. Bake uncovered at 350°F (180°C) for 45 to 50 minutes, or until the topping is golden and set and the center reaches 165°F (74°C). If the top browns too quickly, cover loosely with foil and continue baking until the center is ready.
  13. Rest for at least 15 minutes before cutting into 8 portions and serving.

Notes

  • Timings are approximate. Broiling in batches and cooking the potato slices until tender may take longer. I like to prepare the vegetables while the meat sauce is simmering.
  • Baking dish capacities vary, so use a deeper dish with the same base dimensions if the layers would reach the rim. You can bake any excess in a separate small ovenproof dish.
  • Refrigerate leftovers promptly in shallow containers and use within 3 to 4 days. Reheat to 165°F (74°C). Freeze well-wrapped portions for 2 to 3 months and thaw in the refrigerator; the vegetables and sauce will be a bit softer when thawed.