Ready in 45 minutes
Try this Greek Style Moussaka recipe, or contribute your own. "Greek" and "Lamb" are two of the tags cooks chose for Greek Style Moussaka.
"Great recipe. I also did the salt/drain routine as outlined by sgrishka and would reiterate the need to watch the amount of oil used in the browning process, I actually used olive oil PAM. I didn't coat the eggplant prior to frying but will probably do it next time toe help bring out the character of the eggplant in the dish.
Also, I've never seen an 11x16 dish but my entire recipe fit in a 9x13x2 dish perfectly."
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Peel the eggplants and cut them into slices about 1/2 inch thick. Brown the slices quickly in 1/4 cup of the oil. Set aside. Heat the remaining oil in the same skillet and cook the onions until they are brown. Add the ground meat and cook 10 minutes. Pour off excess fat. Combine the tomato paste with the wine, parsley, cinnamon, salt and peper. Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed. Remove the mixture from the fire. Preheat the oven to 375F. Make a white sauce by melting the butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, remove it from the heat. Cook slightly and stir in the beaten eggs, nutmeg and ricotta. Grease an 11x16-inch pan and sprinkle the bottom lightly with crumbs. Arrange alternate layers of the eggplant and the meat sauce in the pan, sprinkling each layer with Parmesan and crumbs. Pour the ricotta sauce over the top and bake 1 hour, or until top is golden. Remove from the oven and cool 20 to 30 minutes before serving. Cut into squares and serve. The flavors in this dish really improve if you make it a day ahead.
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kathyegignac 2 months agoWow! I followed the recipe exactly as described with the exception of the meat (I used ground chicken) and it was delicious!! It's rich and creamy. Will definitely make this again.
sgreffmn 3 months ago
Heatherferg 7 months agoHave made this twice now and enjoyed it even more this time. I served it with a Greek salad. Next time I may use oregano instead of the parsley.
AntarcticCat 8 months agoThis was excellent. For some reason I had way too much of the ricotta and egg layer and only half would fit in the glass 9X13 pan I was using.
Yatzabella 9 months agoLOVED IT! Its always happily received and often requested. I just use more eggplant but we are all eggplant fans. Just lightly spray the pan with olive oil as eggplant will soak it up fast. Although I do increase the quantities of the meat sauce ingredients (wine, paste, parsley & cinnamon). Leftovers are just as yummy too.
johnburke1 1 year agoWe used ground beef and had no troubles at all. Delicious and filling recipe that will make you feel like a true chef! Team up with someone and have him or her make the sauce on the side.
kcuedek 1 year agoQuite tasty. Must make an additional crisp side cause the main dish has one texture, mush. I still enjoyed the flavors. Also, use fresh parm.
Ilimab 1 year agoCame out great. Leftovers were even better.
jennymaryt 1 year agoTasty and straight-forward. This is the best moussaka i've made, and the kids just loved it!
soundlady 1 year agoTurned out beautifully and very tasty with a few substitutions..turkey and added mushrooms. I would suggest making the white sauce first, then continue with the aeggplant, etc
Laths 2 years agoAbsolutely delicious! Only used half quantities more than enough for two people. Would definitely recommend adding sliced potatoes
iuliica 2 years agoI added sliced potatoes to the musaka to make more of it. I loved it, the topping was so creamy and tasty! But my strange kids only thought it was ok, the fools!
Modicum 2 years agoI have had moussaka in Greek restaurants but this was my first time making it. On the whole - it is pretty good as a first try, although might like more body (with potatoes?) I salted the eggplant slices to draw moisture as this is a usual procedure with eggplant. I cut the recipe quantities in half because wanted fewer servings, but found I needed to add more tomato paste and red wine for flavour. There is a small typo - "cool" not "cook". Because there are just the two of us, I cut the recipe in half. However
amandakrylo 3 years agoI followed all the directions and it took forever on top of making a huge mess! Taste was okay.
KelliBeaumont 3 years agoWe didn't make it a day ahead as suggested, but found it a little bland for our tastes. Could maybe have been livened up with some passata and a little garlic.
SkibumWi 3 years agoGreat recipe. I also did the salt/drain routine as outlined by sgrishka and would reiterate the need to watch the amount of oil used in the browning process, I actually used olive oil PAM. I didn't coat the eggplant prior to frying but will probably do it next time toe help bring out the character of the eggplant in the dish. Also, I've never seen an 11x16 dish but my entire recipe fit in a 9x13x2 dish perfectly.
Johnvan 3 years agoAwesome recipe. I only had mousaka once before at a restaurant and loved it. This recipe turned out just as I had remembered. I used ground pork instead and reduced all the quantities by a third fo a smaller pan.
oranges42 3 years agoLoved it but i added a can of tomatoes and extra pepper to the meat. Also I can't eat flour so used ricotta only with the eggs and nutmeg as the sauce
sgrishka 4 years agoFabulous recipe, my family absolutely loved this dish! This moussaka is not as difficult to make as it may seem but it does take a bit of time...much like making lasagna from scratch. It is constructed out of three parts that need prior preparation: fried eggplant, a tomato-meat sauce. a bechamel-ricotta sauce, and also bread crumbs and cheese. It is well worth the effort, the moussaka is wonderful eating and very, very impressive to serve. The only modifications that I felt were necessary were to make sure the eggplant would not be soggy or oily. After slicing, I salted the eggplant and let drain for 1/2-hour while preparing the sauces. I dried the eggplant with paper towels and then tossed the slices in a bag with a little seasoned flour to lightly coat prior to frying. As for frying, eggplant can absorb an amazing amount of oil if you let it, so I only added enough oil to the pan to brown a few slices at a time, adding more oil as needed for the balance of the eggplant. The resulting moussaka was absolutely scrumptious!! Next time I plan to add some dry sherry to the meat sauce (to add a little sweetness and help cut the richness) and some Greek mizithra cheese to the bechamel-ricotta sauce (so its saltiness and dry texture can offset the creamy mixture). We served this with a Greek salad, crusty bread, and a dry red wine.