Tips for Experienced Cooks
To elevate the flavors in your moussaka, consider roasting your sliced eggplant instead of pan-frying them. This method helps to bring out a deeper flavor in the eggplant and avoids excess oil. For the béchamel sauce, try infusing the milk with aromatics like a bay leaf, clove, and a small piece of onion before adding it to your roux. This subtle change can add layers of flavor to your sauce. Also, layering thinly sliced potatoes at the bottom of your moussaka can introduce an additional texture and flavor that complements the dish.
Step 1: Prepare the eggplant
Preheat the oven to 375°F (190°C). Season the sliced eggplant with salt and let sit for 15 minutes. Rinse and pat dry. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the eggplant slices and cook until browned on both sides. Remove from the skillet and set aside.
- Eggplant (sliced)
- 1 tbsp olive oil
- Salt
Step 2: Sauté the onion and garlic
In the same skillet, add the remaining 1 tbsp of olive oil and sauté the chopped onion and garlic until softened.
- 1 tbsp olive oil
- Onion (chopped)
- Garlic (chopped)
Step 3: Cook the ground beef
Add the ground beef to the skillet and cook until browned.
- Ground beef
Step 4: Make the tomato sauce
Stir in the diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
- Diced tomatoes
- Tomato paste
- Oregano
- Cinnamon
- Salt
- Pepper
Step 5: Prepare the béchamel sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the milk and continue cooking until the sauce thickens. Season with nutmeg, salt, and pepper.
- Butter
- Flour
- Milk
- Nutmeg
- Salt
- Pepper
Step 6: Assemble the moussaka
To assemble the moussaka, layer the eggplant, beef mixture, and béchamel sauce in a baking dish. Sprinkle with Parmesan cheese.
- Eggplant (from step 1)
- Beef mixture (from steps 2-4)
- Béchamel sauce (from step 5)
- Parmesan cheese
Step 7: Bake the moussaka
Bake for 45-50 minutes or until golden and bubbly.
Step 8: Prepare the Greek salad
Combine the tomatoes, cucumber, red onion, olives, and feta cheese in a large bowl. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Toss the salad with the dressing.
- Tomatoes
- Cucumber
- Red onion
- Olives
- Feta cheese
- Olive oil
- Red wine vinegar
- Oregano
- Salt
- Pepper
Step 9: Make the garlic bread
Slice the French bread lengthwise. Mix the softened butter with garlic and parsley, then spread it over the bread. Bake for 10 minutes until golden and fragrant.
- French bread
- Butter (softened)
- Garlic
- Parsley
Step 10: Serve the meal
Serve the Greek Style Beef Moussaka with the Greek salad and garlic bread.
Meat, Eggs, & Dairy
- 1 pound ground beef
Pantry Items
- 1/4 cup grated parmesan cheese
- 4 tablespoons unsalted butter
- 2 cups whole milk
- 1/2 cup feta cheese
- 2 tablespoons olive oil
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 4 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 loaf french bread
- 4 tablespoons unsalted butter
Fresh Produce & Herbs
- 1 whole eggplant
- 1 whole onion
- 2 whole tomato
- 1 whole cucumber
- 1/2 whole red onion
- 1/2 cup kalamata olives
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
- 2 tablespoons fresh parsley
- 1 teaspoon dried oregano
