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Moussakas (Greek Eggplant Casserole)

July 25th, 2009 in Beef, Main Dishes by
Total cooking time: 2h
Moussakas

In Greek cuisine, moussakas (moussaka, musakka) is a layered casserole made of vegetables (eggplant as a main ingredient) and minced meat.

It takes a bit of time and require some coordination in order to make it. But even if you spend a lot of time preparing moussakas, it totally worth it! It is great dish, and it tastes good served as hot as well as cold.

Tzatziki is good addition for Moussakas Casserole.

Ingredients:


How to make, step-by-step:

  1. Prepare ingredients:
    Moussakas Recipe: Step 1
    Moussakas Recipe: Step 1
  2. Slice eggplants into circles about 1/3 of inch thick. Salt each eggplant piece from each side, put them to the plate and leave them rest for at least 20 minutes:
    Moussakas Recipe: Step 2
    Moussakas Recipe: Step 2
  3. Skin potatoes, slice them into circles, salt and fry them over from both sides:
    Moussakas Recipe: Step 3
    Moussakas Recipe: Step 3
  4. Put fried potatoes as a first layer to the casserole dish:
    Moussakas Recipe: Step 4
    Moussakas Recipe: Step 4
  5. Skin and chop onion. Warm the frying pan with olive oil, add chopped onion and fry it over low heat till is soft:
    Moussakas Recipe: Step 5
    Moussakas Recipe: Step 5
  6. Remove seeds from bell pepper, chop it and add to the pan with onion. Stir and fry both together for about 5 mins:
    Moussakas Recipe: Step 6
    Moussakas Recipe: Step 6
  7. Increase heat under the frying pan, add ground beef and fry it over for 5 mins more:
    Moussakas Recipe: Step 7
    Moussakas Recipe: Step 7
  8. Add chopped tomato (or 2 tbsp of tomato paste), salt and ground black pepper, mix everything:
    Moussakas Recipe: Step 8
    Moussakas Recipe: Step 8
  9. Sautee meat with vegetables for about 15 minutes. At the end add chopped fresh herbs mix if you have them (I didn’t have herbs, so no greens on the photos). Pour meat and vegetables mix to the casserole dish above the potatoes:
    Moussakas Recipe: Step 9
    Moussakas Recipe: Step 9
  10. Drain liquid from the eggplant pieces (you may also remove some salt with paper towel if you salted them a lot). Warm the frying pan with olive oil up and fry each piece of eggplant from both sizes until they all are ready:
    Moussakas Recipe: Step 10
    Moussakas Recipe: Step 10
  11. Cover meat layer in you casserole dish with layer of fried eggplant pieces:
    Moussakas Recipe: Step 11
    Moussakas Recipe: Step 11
  12. Now you need to prepare bechamel sauce, for that warm up a sauce pan and melt 2 oz of butter in it:
    Moussakas Recipe: Step 12
    Moussakas Recipe: Step 12
  13. Add 2 tbsp of all purpose flour:
    Moussakas Recipe: Step 13
    Moussakas Recipe: Step 13
  14. Whisk butter and flour together carefully, make sure the heat is low and flour isn’t burning:
    Moussakas Recipe: Step 14
    Moussakas Recipe: Step 14
  15. Add all milk, cup by cup, carefully whisking it into the butter and flour mix. After all milk is added keep sauce on the burner and keep whisking till the sauce start getting thicker:
    Moussakas Recipe: Step 15
    Moussakas Recipe: Step 15
  16. Then crack eggs and mix them in the separate bowl. Remove sauce from the burner and pour eggs into it:
    Moussakas Recipe: Step 16
    Moussakas Recipe: Step 16
  17. Mix eggs into the sauce fast:
    Moussakas Recipe: Step 17
    Moussakas Recipe: Step 17
  18. Add salt and whisk till eggs are mixed in:
    Moussakas Recipe: Step 18
    Moussakas Recipe: Step 18
  19. Pour prepared sauce over the casserole:
    Moussakas Recipe: Step 19
    Moussakas Recipe: Step 19
  20. Season with shredded cheese:
    Moussakas Recipe: Step 20
    Moussakas Recipe: Step 20
  21. Put casserole into the oven (warm the oven up till 350F in advance) for period of time from 45 mins to an hour:
    Moussakas Recipe: Step 21
    Moussakas Recipe: Step 21
  22. Take the casserole out of the oven and leave it for 20-30 minutes to settle, then cut it and serve as a main course ( tastes good with tzatziki sauce):
    Moussakas
    Moussakas
Bon Appetit!

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6 Comments on "Moussakas (Greek Eggplant Casserole)"

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Excellent instructions! They were spot on, and the dish turned out fantastic. I did incorporate some variation though. Instead of frying potatoes I boiled them, and instead of frying eggplants I broiled them. I didn’t have parmesan or mozzarella on hand, so I substituted gruyere cheese instead. I was nervous, but it turned out rather good. I’d like to try it with mozzarella next time. Thanks as always for a great recipe!

As I know, tatziki is also Turkish and known with the name of Cacık. I think this is because they lived side by side for a long time. Most of their dishes look similar.
I like your website by the way…

Well, I know the discussion is a little bit trivial but seeing that even Wikipedia describes this dish as a Greek one compelled me to write. This dish is one of the many that the Greek borrowed from Turks. That includes the name Musakka (the correct one) as well.
Still, I don’t mean this to be a warning or flaming post of sorts. Please note that I just felt the urge to remind this to everyone.
This aside, great cooking as usual! Please keep up with the joyful recipes.

Cheers

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