This delicious Moussaka recipe is a rich and creamy Greek classic, perfect for a comforting meal. It combines layers of tender eggplant, flavorful ground beef, and a velvety béchamel sauce, all baked to golden perfection. You can easily adapt it with common ingredients, making it a simple yet satisfying dish for any occasion.
Ingredients Needed:
- 600g eggplants, peeled
- Salt to taste
- 60ml olive oil
- 15g butter
- 450g lean ground beef
- 2 onions, chopped
- 1 clove garlic, minced
- Ground black pepper to taste
- 2 tablespoons dried parsley
- 1/2 teaspoon fines herbs
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, divided
- 240g tomato sauce
- 120ml red wine
- 1 egg, beaten
- 960ml milk
- 115g butter
- 45g all-purpose flour
- Ground white pepper, to taste
- 150g freshly grated Parmesan cheese
How To Make Moussaka Recipe?
- Prepare the Eggplant: Lay eggplant slices on paper towels and sprinkle lightly with salt. Let them sit for 30 minutes to draw out moisture, then pat them dry with paper towels.
- Fry the Eggplant: Warm olive oil in a skillet over high heat. Fry the eggplant slices until browned, about 2 to 3 minutes per side. Drain on paper towels and set aside.
- Cook the Meat Sauce: Melt 1 tablespoon butter in a large skillet over medium heat. Add the ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until the beef is browned, about 8 to 10 minutes. Stir in the dried parsley, fine herbs, cinnamon, and 1/4 teaspoon of nutmeg. Pour in the tomato sauce and red wine, then mix well. Simmer for 20 minutes. Allow the mixture to cool, then stir in the beaten egg.
- Prepare the Béchamel Sauce: Scald the milk in a saucepan over medium heat. Meanwhile, melt 115g (1/2 cup) butter in a large skillet over medium heat. Whisk in the flour until smooth. Lower the heat and gradually pour in the scalded milk, whisking constantly until the mixture thickens. Season the béchamel sauce with salt and white pepper.
- Assemble the Moussaka: Arrange a single layer of eggplant slices in the prepared baking dish. Cover with a layer of meat sauce and sprinkle 75g (1/2 cup) Parmesan cheese on top. Add another layer of eggplant slices, followed by another 75g (1/2 cup) Parmesan cheese. Pour the béchamel sauce over the top and sprinkle with the remaining 1/4 teaspoon of nutmeg. Finish with the remaining Parmesan cheese.
- Bake the Moussaka: Bake in the preheated oven at 180°C (350°F) for about 1 hour, or until bubbly and browned on top.
Recipe Tips:
- Salt the Eggplant: Salting eggplant before cooking helps remove moisture and bitterness. Let it sit for 30 minutes, then pat it dry for a better texture.
- Fry the Eggplant in Batches: Fry the eggplant slices in small amounts. This avoids steaming and ensures they brown nicely.
- Let the Meat Sauce Cool: Cool the meat sauce before mixing in the egg. This will prevent the egg from cooking too quickly and keep the moussaka smooth.
- Use Fresh Parmesan: Freshly grated Parmesan tastes better and melts smoothly, making your moussaka creamier.
- Keep an Eye on Baking: Check your moussaka while it bakes. It should be golden and bubbly. If it browns too fast, cover it with foil and bake longer.
How To Store & Reheat Leftovers?
- Refrigerate: Let the moussaka cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the moussaka in plastic wrap and foil, then freeze for up to 3 months.
- Reheat: Heat the moussaka in a skillet over medium heat until hot.
Nutrition Facts:
- Calories: 400kcal
- Total Fat: 13g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrates: 25g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 30g
Gordon Ramsay Moussaka Recipe
Description
This delicious Moussaka recipe is a rich and creamy Greek classic, perfect for a comforting meal. It combines layers of tender eggplant, flavorful ground beef, and a velvety béchamel sauce, all baked to golden perfection. You can easily adapt it with common ingredients, making it a simple yet satisfying dish for any occasion.
Ingredients
Instructions
- Prepare the Eggplant: Lay eggplant slices on paper towels and sprinkle lightly with salt. Let them sit for 30 minutes to draw out moisture, then pat them dry with paper towels.
- Fry the Eggplant: Warm olive oil in a skillet over high heat. Fry the eggplant slices until browned, about 2 to 3 minutes per side. Drain on paper towels and set aside.
- Cook the Meat Sauce: Melt 1 tablespoon butter in a large skillet over medium heat. Add the ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until the beef is browned, about 8 to 10 minutes. Stir in the dried parsley, fine herbs, cinnamon, and 1/4 teaspoon of nutmeg. Pour in the tomato sauce and red wine, then mix well. Simmer for 20 minutes. Allow the mixture to cool, then stir in the beaten egg.
- Prepare the Béchamel Sauce: Scald the milk in a saucepan over medium heat. Meanwhile, melt 115g (1/2 cup) butter in a large skillet over medium heat. Whisk in the flour until smooth. Lower the heat and gradually pour in the scalded milk, whisking constantly until the mixture thickens. Season the béchamel sauce with salt and white pepper.
- Assemble the Moussaka: Arrange a single layer of eggplant slices in the prepared baking dish. Cover with a layer of meat sauce and sprinkle 75g (1/2 cup) Parmesan cheese on top. Add another layer of eggplant slices, followed by another 75g (1/2 cup) Parmesan cheese. Pour the béchamel sauce over the top and sprinkle with the remaining 1/4 teaspoon of nutmeg. Finish with the remaining Parmesan cheese.
- Bake the Moussaka: Bake in the preheated oven at 180°C (350°F) for about 1 hour, or until bubbly and browned on top.
Notes
- Salt the Eggplant: Salting eggplant before cooking helps remove moisture and bitterness. Let it sit for 30 minutes, then pat it dry for a better texture.
- Fry the Eggplant in Batches: Fry the eggplant slices in small amounts. This avoids steaming and ensures they brown nicely.
- Let the Meat Sauce Cool: Cool the meat sauce before mixing in the egg. This will prevent the egg from cooking too quickly and keep the moussaka smooth.
- Use Fresh Parmesan: Freshly grated Parmesan tastes better and melts smoothly, making your moussaka creamier.
- Keep an Eye on Baking: Check your moussaka while it bakes. It should be golden and bubbly. If it browns too fast, cover it with foil and bake longer.
Gordon Ramsay Moussaka Recipe