What Is Moussaka?
This version is Greek, although every country in the region makes its own version of moussaka. Even the Greek versions have endless variety, from different ingredients in the meat sauce, choices of meat, amount of béchamel, how they cut and cook the eggplants, whether to use potatoes, etc.
How To Make Moussaka
The best way to make moussaka is in steps. Start with the meat sauce, and while that is simmering, prep the potatoes and eggplant. Make the béchamel last, because it is not a sauce that holds very well. Don’t be intimidated by the many steps. We’ve just detailed the process carefully to make it easier to follow. Do you have a favorite way of preparing moussaka? Please let us know about it!
Removing most, but not all, of the eggplant’s skin. The skin can be bitter and may also make the casserole difficult to cut after baking. Leaving just a little skin will reduce potential bitterness and still add some appealing texture to the casserole.Brine the sliced eggplant. The eggplant’s flesh may also be bitter. Brining before cooking minimizes any bitterness in the flesh.After brining, dry the eggplant well with paper towels so the casserole doesn’t get watery.
How To Store and Reheat Moussaka
Store leftover moussaka in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 350°F until just heated through. Freeze leftover moussaka by wrapping it whole or in individual portions, first in plastic wrap and then in foil, for up to three months. Thaw in the refrigerator. Reheat in the microwave or oven at 350°F until just heated through. (While this casserole will still be delicious if frozen, be prepared for the potatoes to have a different texture once they’ve been defrosted and reheated.)
More Greek Recipes That Pair Well With Moussaka
Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki) Easy Greek Salad Cucumber Yogurt Salad (Tzatziki) Avgolemono Soup Baklava
This makes a large casserole and works best in a deep 9- x 13-inch casserole.
2 pounds ground lamb or beef 2 tablespoons extra virgin olive oil 1 onion, chopped 4 garlic cloves, chopped 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon freshly ground black pepper 1 tablespoon dried oregano 2 tablespoons tomato paste 1/2 cup dry red wine Zest of 1 lemon 2 tablespoons lemon juice, or more to taste Kosher salt to taste
Bechamel sauce:
1 stick unsalted butter 1/2 cup all-purpose flour 1 teaspoon kosher salt 4 cups whole milk 4 egg yolks 1/2 teaspoon ground nutmeg
To assemble:
3 large globe eggplants 1/2 cup salt 8 cups water 2 to 3 Yukon gold or other yellow potatoes 1 cup grated mizithra (or pecorino or Parmesan) cheese Extra virgin olive oil
Add the onions about halfway into the browning process. Sprinkle salt over the meat and onions. Set the sauce aside. A little skin on the eggplant is good for texture, but leaving it all on makes the moussaka hard to cut later, and can add bitterness, which you don’t want. (Some moussaka recipes leave the skin on and have you slice the eggplants lengthwise, which is an option if you prefer.) Slice the eggplant into 1/4 inch rounds and drop them into the brine. Place a paper towel on the counter, layer some eggplant on it, then cover with more paper towels and repeat. To grill the eggplant rounds, get a grill very hot and close the lid. Paint one side of the eggplant rounds with olive oil and grill 2-3 minutes. When they are done on one side, paint the other side with oil and flip. When the eggplants are nicely grilled, set aside. To broil, line a broiling pan or roasting pan with aluminum foil. Paint with olive oil. Place the eggplant rounds on the foil and brush with olive oil. Broil for 3-4 minutes until lightly browned on one side, then flip them over and broil for a few minutes more. Set aside. Slowly pour the egg mixture back into the béchamel while whisking. Keep the sauce on very low heat; do not let simmer or boil.
Finish the moussaka:
Let the moussaka cool for at least 15 minutes before serving.
