Community Pick
Kittencal's Greek Moussaka
"Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties and always receive rave reviews! ---the traditional Greek moussaka usually has about 1 teaspoon cinnamon added to the meat mixture, you might want to add it in my family prefers it without --- you may also want to "sweat" the eggplant slices with a bit of salt sprinkled on for 1 hour before using"
photo by Jenny S.
- Ready In:
- 1hr 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 medium eggplants
- olive oil (as needed)
- 1 lb lean ground beef (or can use ground lamb)
- 2 medium onions, peeled and chopped
- 2 tablespoons fresh minced garlic (or to taste, I use lots!)
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried oregano (or to taste)
- 1 teaspoon salt, divided (or to taste, I use seasoned salt)
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
-
CHEESE SAUCE
- 3 tablespoons butter
- 1⁄2 teaspoon salt (I use seasoned salt)
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
- 2 tablespoons flour
- 1 cup half-and-half cream
- 1 egg
- 1⁄2 cup grated parmesan cheese (can use more)
directions
- Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
- Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
- Brush cookie sheet with olive oil.
- Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
- Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
- In the bottom of the prepared baking dish arrange half of the eggplant slices.
- In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
- Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
- Arrange the remaining eggplant slices over the beef mixture.
- PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
- In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
- Pour the cheese sauce over mixture in baking dish.
- Bake in a preheated 350 degree F oven for 45 minutes.
- Cut into squares.
- Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.
Questions & Replies
-
I don't have to peel the eggplant do I??? I have made moussaka before and never have... -
If I double this... would it freeze well? Looks good! Thanks!!
Reviews
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I am making this again for the third time right at this very moment for my Greek boyfriend. He loves it! He raves about it! I do add the cinnamon I feel it gives a more authentic taste and I just peel strips off the eggplants(salt and sweat eggplant for one hour as well) and broil to slightly burnt on the edges - this intensifies the flavor and both my boyfriend and I like the slight char taste. I love the simplicity of this recipe because it can be even more complicated. Oh, I do boil potatoes and add a thin layer on top of the eggplant per boyfriend's request the second and third go round. I could take or leave the potato myself but it's not bad. -
I had only made the Craig Claiborne version (from the New York Times cookbook)---rave reviews, but WOW was it complicated! This version tastes even better, and is far, far simpler to assemble. KC, another winner! -
I like expanding my boyfriend's culinary tastes with out saying anything. That is, I'll make things with ingredients I know he likes with out telling him what is is and where it came from. I made this recipe once and he really loved it, since he loves eggplant. In conversation the other day, he mentioned he didn't like Greek food. I told him the casserole type thing I made with beef, eggplant, and tomatos in a cheese sauce was moussaka, and yes he liked Greek food. I'm making it again. Thanks for helping me show my boyfriend there's more to food life than burgers and pizza! -
This was great. I've never had moussaka before, but this dish was easy enough to try! I used beef and the cinnamon, and I didn't see the tip about doubling until well after, but I did double and used a 13x9 pan which turned out just fine. Even the picky eaters among my kids loved it. I did add a layer of shredded 3 cheese Italian blend on the top. 35 minutes in the convection oven at 350 was perfect. Thanks so much! -
This was great. However, "large" eggplant must mean different things to different people. I picked 2 of the biggest ones (total 4 pounds) and a 9X9 pan was way too small... next time I will use about 2.5 pounds. This time I used a 2.5 qt deep casserole dish and doubled the cheese sauce. It is WAY easier to grill the eggplant. I started off in the oven since I had just pulled out the pita but quickly abandoned that and moved to the BBQ, where the slices got brown and dry without sticking and it was much easier to watch and turn!!!!
see 144 more reviews
Tweaks
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A bit of free styling with the tomato sauce, fresh oregano, loads of parmy and Himalayan rock salt
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I prepared this Saturday night and it turned out excellent. I went exactly by the recipe, but emphasized by adding mushrooms and instead of using tomato sauce, put in a can of chopped tomatoes instead. I'm ready to make this again. It was a big hit around my house. Thanks KC! -
I can't believe I haven't rated this by now. I have made this half a dozen times in the last year. HUGE hit with my family (with young kids).. I use ground lamb in place of the beef. And add minced garlic to the meat mixture to taste. Otherwise, I follow the recipe. Again - EXCELLENT! Never any leftovers though. :(
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I made only two changes, used yogurt instead of cream in the white sauce and made tomato sauce from fresh tomatoes. A very tasty moussaka and really deserving more than four stars. The only reason I did not award five, is that we found the dish needed extra spices and next time will increase salt, pepper and especially oregano. -
I'm going to Anna's Restaurant tonight and I want to order a less salty entree.
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