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Moussaka

Greek · Dinner · Medium

Moussaka

Total
1 hr 25 min
Prep
25 min
Serves
4
Calories
470
Jump to recipe

Tender eggplant and potatoes sandwich a thick beef and tomato filling, with a golden yogurt topping that slices neatly after a short rest.

Roasting the eggplant first gives moussaka its soft layers without flooding the filling with oil. Here, a tangy mixture of yogurt, egg and Parmesan takes the place of a flour-based white sauce, setting into a thin golden lid.

Cut the potatoes evenly and boil them before assembling; the oven finishes the layers rather than cooking raw potatoes. Let the baked pan settle before cutting so the tomato juices stay between the slices.

SavoryRichTangyBakingComfort FoodGluten-freeNut-freeHigh-protein

Method

  1. Heat the oven to 425°F (220°C). Brush the eggplant with olive oil, season with 1/4 tsp salt and arrange on a sheet pan. Roast for , turning halfway, until tender and browned.

  2. Meanwhile, cover the potatoes with water in a saucepan. Bring to a boil, then simmer over medium heat for until a knife slides through; drain carefully.

  3. Brown the beef in a large skillet over medium-high heat for , breaking it apart, until no pink remains and it reaches 160°F. Stir in tomato paste, crushed tomatoes, pepper and the remaining salt. Simmer over medium-low heat for until thick.

  4. Whisk the yogurt, egg and Parmesan until smooth. Reduce the oven to 375°F (190°C). Layer the potatoes, beef sauce and eggplant in an 8-inch square baking dish, then spread the yogurt mixture on top.

  5. Bake for until the topping is set throughout, golden at the edges and the center reaches 160°F. Rest for before cutting into four portions.

Forkue tips

  • Drain the potatoes thoroughly; water trapped between the slices makes the bottom layer soupy.

Storing and reheating

Refrigerate portions for up to 3 days. Reheat covered at 350°F (175°C) until hot throughout, then uncover briefly to dry the topping. Freeze individual portions for up to 2 months.

Kitchen gear

Sheet panTop picks on Amazon8-inch baking dishTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

470Calories
35gProtein
35gCarbs
21gFat

Moussaka: FAQ

Can I use ground lamb?

Yes. Substitute the same weight of ground lamb and spoon off excess rendered fat before adding the tomatoes.

Why does the filling slide apart?

The sauce may be too loose or the pan too hot to slice. Reduce the tomatoes until thick and give the baked layers their full resting time.

How do I store and reheat Moussaka?

Refrigerate portions for up to 3 days. Reheat covered at 350°F (175°C) until hot throughout, then uncover briefly to dry the topping. Freeze individual portions for up to 2 months.

How long does Moussaka take?

About 1 hr 25 min in total: 25 min prep and 1 hr cooking.

What do I need to make Moussaka?

The key ingredients are ground beef, eggplant, potatoes, crushed tomatoes, tomato paste and greek yogurt, plus pantry basics.

Any tips for Moussaka?

Drain the potatoes thoroughly; water trapped between the slices makes the bottom layer soupy.

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