Mousakas-Greek Moussaka Recipe

by admin on July 25, 2008

Mousakas is a very popular Greek Recipe. There are many variations of how to make moussaka or mousakas in Greece and these variations depend on the location or just the family tradition. This is a recipe for mousakas that my mother uses. To make the mousakas dish you will need a few different ingredients. You will need to also make béchamel sauce. See the end of this recipe. To start for the mousakas you will need:

Ingredients for 9×11 pan/Pyrex dish of mousakas
½ kg of lean ground beef,
2 large eggplants,
2 large potatoes,
1 large red onion,
1 tablespoon of dried up parsley or 3 sprigs of fresh parsley,
1 tablespoon of salt, pepper,
1 garlic clove,
4 large fresh ripe tomatoes or 1 medium can,
½ cup of grated parmesan cheese or any other kind of hard salted cheese.
In order to make mousakas you should start by chopping the onions the tomatoes, the parsley and the garlic finely. Sauté these ingredients for a few minutes in a pan and then add the meat. After you add the meat for your mousakas add the some salt and pepper. Bring the mousakas mix to a boil and then simmer it for about half an hour until the sauce is thick. Set it aside and let it cool down. Slice the eggplants crosswise to create half inch thick circles and submerge them in a large mixing bowl with plenty of salt (2 tablespoons). Then let them sit for about half an hour. Afterwards we drain the water and wash the eggplants thoroughly with cold water. This process with salt water eliminates the bitterness of the eggplant. Take a plain cooking sheet and sprinkle some olive oil onto it and place the eggplant slices on it. You might need more than one cooking sheet depending on how big your eggplants are. After you place them on the sheet sprinkle them again with some oil. Place the eggplant sheet or sheets in a preheated oven at 400F until they soften on both sitde. You might have to turn them around mid way. Clean the potatoes and wash them well. Slice them in round slices and fry them with very little oil on a non stick pan. Let them cool down. Use some olive oil to brush a Pyrex dish with oil and place the sliced slightly fried potatoes crosswise. This will be the base for our mousakas. Over the potatoes arrange one layer of baked eggplants slices and then add the meat mix or sauce by spreading it over the eggplants. Sprinkle our moussaka with some parmesan cheese we add another and final layer of baked eggplant slices. Our dish is now ready for the Greek béchamel sauce. Add and bake at 370F until our mousakas becomes golden/brown. And there you have it freshly baked mousakas. You can either refer to this dish as mousakas or moussaka, either way it is an absolutely delicious Greek Recipe. Make sure you browse our site for many more Greek Recipes.

{ 2 comments… read them below or add one }

riesutux July 16, 2009 at 7:58 am

that is the finest recipy for muosaka! highlly recommended!
i think it is is usefull to add wine into meat and some bay leaves if you like!
good luck

Greek Recipes November 3, 2009 at 12:26 pm

Thank you. It is one of my favourite moussaka recipes. I like the wine idea and I do use wine once in a while too. I like to use it when I make the dish in the winter for that added kick.

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