Drain the eggplant
Salted and dry spotted eggplants become less watery and fry better.
Greek Recipe
Moussaka
This moussaka recipe works with fried eggplant, sliced potatoes, minced meat sauce with cinnamon and tomatoes and a béchamel with cheese. This makes a Greek casserole that is easy to slice.
Total time
1 hr 45 min
Calories
690 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Moussaka with eggplant, minced meat and béchamel
Moussaka is not a quick pasta casserole, but a layered oven dish. Eggplant and potatoes should be pre-cooked to prevent them from remaining watery. Minced meat sauce needs spices and time, the béchamel forms the creamy top.
Quick Dinners
Mediterranean Cuisine
Lunch
Dinner
Recipe
Moussaka
Moussaka is layered with eggplant, potatoes, spicy minced tomato sauce and creamy béchamel. After baking, the casserole needs a short rest period.
Ingredients
6 servings
Method
-
1
Preparing vegetables
Salt the eggplants, let them stand for 15 minutes and pat dry. Brown the potato slices and the eggplants with olive oil or pre-cook in the oven.
-
2
Cooking mince sauce
Brown onion and garlic, add minced meat and brown. Stir in tomato paste, tomatoes, cinnamon, salt and pepper and simmer for 20 minutes.
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3
Stir the béchamel
Melt butter, stir in flour and add milk in portions. Simmer until smooth, season and stir in cheese.
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4
Layers
Layer the potatoes, eggplant and minced meat sauce in a dish. Spread the béchamel evenly on top.
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5
Bake and let rest
Bake the moussaka at 180 degrees for 35 to 40 minutes. Leave to rest for 10 to 15 minutes before cutting.
Kitchen know-how
Tips for Moussaka
Rest assured
Wait for a short time after baking, then cut the layers cleaner.
Use cinnamon sparingly
Cinnamon should warm the mince sauce but not make it look sweet.
Variations
How to adapt this recipe
The minced lamb tastes stronger and more traditional. The minced beef is milder and suitable for everyday use.
Replace minced meat with lentils or mushrooms and cook the sauce well.
Nutrition per serving
690kcal
44.0 gCarbohydrates
34.0 gProtein
40.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Moussaka
Yes, it makes sense to pre-cook or sauté. Raw eggplants release too much water and often remain spongy in the casserole.
Lamb mince is more robust and traditional, beef mince is milder, both of which work well.
The layers settle after baking. This makes the casserole easier to cut.
Yes, you can prepare the components or layer the casserole a few hours in advance.
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