Name: Outrageously Delicious Greek Moussaka Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 2 cups olive oil for frying; 4 potatoes; 4 zucchini; 4 eggplants; 200 grams Kefalograviera cheese, finely shredded (substitute with parmesan, kasseri, or; pecorino); 1 tablespoon salt; ½ tablespoon pepper; 2 tablespoons olive oil; 1 large red onion, finely chopped; 1 medium-sized garlic bulb, minced; 1 kg ground beef; 1 cup red wine; 800 grams crushed canned tomatoes; 1 tablespoon salt; ½ teaspoon white pepper; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 2 teaspoons sugar; ½ teaspoon thyme; 1 teaspoon oregano; 3 bay leaves; 1 bunch fresh parsley, finely chopped; 150 grams unsalted butter; 1 cup plain flour; 1 liter milk; 2 egg yolks; ½ teaspoon nutmeg; 250 grams Kefalograviera cheese, finely shredded (substitute with parmesan, kasseri, or pecorino)

Description

This Outrageously Delicious Greek Moussaka is a rich, comforting casserole that layers crispy fried vegetables, savory ground beef, and a creamy, cheesy béchamel sauce. A traditional Greek dish that combines warm spices, tender potatoes, zucchini, and eggplant, making each bite a delicious indulgence. Perfect for a hearty family meal or impressing your guests with authentic flavors!

Ingredients

For the vegetable base:

2 cups olive oil for frying

4 potatoes

4 zucchini

4 eggplants

200 grams Kefalograviera cheese, finely shredded (substitute with parmesan, kasseri, or

pecorino)

1 tablespoon salt

½ tablespoon pepper

For the meat sauce:

2 tablespoons olive oil

1 large red onion, finely chopped

1 medium-sized garlic bulb, minced

1 kg ground beef

1 cup red wine

800 grams crushed canned tomatoes

1 tablespoon salt

½ teaspoon white pepper

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 teaspoons sugar

½ teaspoon thyme

1 teaspoon oregano

3 bay leaves

1 bunch fresh parsley, finely chopped

For the béchamel:

150 grams unsalted butter

1 cup plain flour

1 liter milk

2 egg yolks

½ teaspoon nutmeg

250 grams Kefalograviera cheese, finely shredded (substitute with parmesan, kasseri, or pecorino)

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Instructions

Vegetable Base: Slice the potatoes, zucchini, and eggplants into circular disks. Fry each vegetable in olive oil until golden and tender. Drain on paper towels.
Meat Sauce: Cook onion and garlic in olive oil until soft. Add ground beef and brown. Pour in wine, simmer, then add tomatoes, spices, herbs, and parsley. Simmer for 10 minutes.
Béchamel Sauce: Melt butter, then whisk in flour to form a paste. Gradually add milk and cook until thickened. Stir in egg yolks, nutmeg, and cheese, then remove from heat.

Assemble and Bake: Preheat oven to 165°C. Layer the vegetables, sprinkle with cheese, then top with meat sauce and béchamel. Bake for 40 minutes or until golden brown. Let rest for 30 minutes before serving.

Notes

Substitute ground beef with lamb for a more traditional taste.

Add more vegetables like mushrooms or spinach for extra nutrition.

Use gluten-free flour for a gluten-free version.

Make ahead by preparing the day before and refrigerating overnight.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course, Comfort Food
Method: Baking, Frying
Cuisine: Greek