Name: Greek Moussaka Recipe Easy Homemade Eggplant and Potato Casserole Recipe
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Cuisine: Greek
Ingredients: 2 large eggplants (about 2 pounds / 900g), sliced into ½-inch rounds; 3 medium Yukon Gold or waxy potatoes (about 1 pound / 450g), sliced into ¼-inch rounds; 1 pound ground beef or lamb; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup crushed tomatoes (240ml); ½ teaspoon cinnamon; ¼ teaspoon nutmeg; 3 tablespoons olive oil; Salt and black pepper to taste; 4 tablespoons butter (57g); ¼ cup all-purpose flour (30g); 3 cups whole milk (720ml); 2 large egg yolks; ½ cup grated Parmesan cheese (50g); Freshly grated nutmeg (a pinch); Salt and black pepper to taste

Ingredients

2 large eggplants (about 2 pounds / 900g), sliced into ½-inch rounds

3 medium Yukon Gold or waxy potatoes (about 1 pound / 450g), sliced into ¼-inch rounds

1 pound ground beef or lamb

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 cup crushed tomatoes (240ml)

½ teaspoon cinnamon

¼ teaspoon nutmeg

3 tablespoons olive oil

Salt and black pepper to taste

4 tablespoons butter (57g)

¼ cup all-purpose flour (30g)

3 cups whole milk (720ml)

2 large egg yolks

½ cup grated Parmesan cheese (50g)

Freshly grated nutmeg (a pinch)

Instructions

Step 1: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them. Slice eggplants into ½-inch rounds and potatoes into ¼-inch rounds. Sprinkle salt on eggplants and let sit for 15 minutes to draw out bitterness. Rinse and pat dry.

Step 2: Toss eggplant and potato slices separately with about 1 tablespoon olive oil each, salt, and pepper. Arrange in a single layer on baking sheets. Roast potatoes for 20-25 minutes, flipping halfway, until tender and golden. Roast eggplants for 25-30 minutes until soft and browned, flipping once.

Step 3: While vegetables roast, heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add ground beef or lamb, breaking it up, and cook until browned with no pink remaining. Stir in tomato paste, crushed tomatoes, cinnamon, nutmeg, salt, and pepper. Simmer on low for 10 minutes until thickened. Set aside.

Step 4: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly but not browned. Gradually whisk in warm milk, stirring constantly to avoid lumps. Cook until sauce thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and whisk in egg yolks, Parmesan, salt, pepper, and a pinch of freshly grated nutmeg. Set aside.

Step 5: Lower oven temperature to 350°F (175°C). In a 9×13-inch baking dish, layer half the potatoes evenly on the bottom. Add half the roasted eggplants, then spread the meat sauce over the top. Repeat layers with remaining potatoes and eggplants. Pour béchamel sauce evenly over everything and smooth the top.

Step 6: Bake uncovered for 45-55 minutes until the top is golden and bubbling. Tent with foil if top browns too quickly. Let cool at least 20 minutes before slicing to allow layers to set.

Tips & Variations

For a vegetarian version, substitute the meat with cooked lentils or sautéed mushrooms.

Using a mix of beef and lamb adds extra flavor to the meat sauce.

Sprinkling extra Parmesan on top before baking creates a delicious golden crust.

Saltting and resting the eggplant reduces bitterness and helps them cook evenly.

FAQs

Can I use zucchini instead of eggplant?

Yes, zucchini is a great alternative. Slice and roast them similarly, but keep an eye as zucchini cooks faster and can release more moisture.

Do I have to use eggs in the béchamel sauce?

The egg yolks add richness and help thicken the sauce while baking, but you can omit them for a lighter sauce. The béchamel will be less custardy but still flavorful.