Moussaka is a classic Greek casserole packed with delicious layers of ground beef, potatoes, eggplant, and cheese. In its homeland, it’s a go-to dish for family gatherings, often gracing the table for lunch or dinner. After all, it’s the kind of dish that leaves everyone full and satisfied. So why not bring a little taste of Greece to your table tonight?
Moussaka: A Hearty and Aromatic Delight
I first encountered moussaka through the famous and beloved movie My Big Fat Greek Wedding. Little Toula, a shy Greek girl, opens her lunchbox at her American school to reveal a piece of moussaka. What was a popular dish in Greece was probably considered extraordinarily exotic at that time. Naturally, her classmates made fun of her.
The scene really stuck with me. My mother liked to give me unusual culinary experiments for lunch which was often a source of amusement for my friends and school chums. Just like Toula, I longed for ‘normal’ food, to blend in. Now, as an adult, I can certainly appreciate Mom’s culinary experimentation. And grown-up Toula would surely be proud of her mom’s delicious moussaka.
After all, this ground beef and cheese casserole is a favorite of many Greek families for a reason. The flavors of the Mediterranean combine with rustic, everyday cooking. The result is a hearty and delicious dish that entire generations grow up with. Admittedly, preparing moussaka is a bit time-consuming. But the result will richly reward you for your efforts.
Looking for other delicious and down-home dishes? Don’t worry, we’ve got you covered. Our cowboy casserole, spinach & meatball pasta bake, and cheeseburger casserole recipes are sure to feed both your stomach and soul.
Moussaka
Ingredients
- 1¾ lbs waxy potatoes e.g., Yukon Gold or red potatoes
- 2 eggplants about ½ lb each
- 1 onion
- 2 cloves garlic
- 6 tablespoons olive oil for frying
- 1.1 lbs ground beef
- 1¾ cups crushed tomatoes
- 1 bay leaf
- Salt and pepper to taste
- 1 teaspoon ground cinnamon
- 3 tablespoons butter
- ⅓ cup all-purpose flour
- 1½ cups milk
- 1 cup grated hard cheese e.g., Parmesan
- 3 eggs
- A drizzle of olive oil
Instructions
- Slice the eggplants into ½-inch thick slices. Place them on paper towels and salt them on both sides. Let them rest for 20 minutes.
- Let the potatoes cool slightly, then cut them into ½-inch thick slices. Dice the onion and garlic. In a large pan, heat some olive oil and sauté them with the ground beef for about 4 minutes.
- Add the crushed tomatoes. Let everything simmer for another 4 minutes. Add the bay leaf and season with salt, pepper, and cinnamon to taste. Remove the pan from heat.
- Gently squeeze out any excess moisture from the eggplant slices, pat them dry, and fry them on both sides in a pan until golden brown.
- Preheat the oven to 350°F.
- Melt the butter in a saucepan, add the flour, and cook briefly. Gradually pour in the milk and let everything thicken while stirring constantly. Season with salt and pepper. Remove the saucepan from the heat, add a tablespoon of grated cheese, and stir in the eggs.
- Grease the casserole dish with a drizzle of olive oil. Alternate layers of half the potato slices and half the eggplant slices. Spread the ground beef mixture evenly on top and layer the remaining slices on top. Finally, pour the sauce over everything and sprinkle with the remaining cheese.
- Bake for 35 minutes.