If you have been looing for a traditional Greek Moussaka recipe that is authentic and tastes delicious, look no further. The Creator, Chef Christine Cushing says this is her Dad’s recipe, and it was, and still is, a huge family favorite!
Apparently, Tony’s recipe is the stuff that legends are made of! He has 5 secrets that make his Greek Moussaka best ever! We are excited to roadtest this recipe and you will be too.
Best Ever Greek Moussaka Sauce Ingredients
via Chef Christine Cushing
- 2 Tbsp. olive oil (30 ml)
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 2 lbs lean ground beef (950 gm)
- 1 jar of CC sauce or 28 oz. (793 g) can plum tomatoes
- 1 Tbsp. tomato paste (15 ml)
- 1tsp. Greek dried oregano (5 ml)
- 2 bay leaves
- 3 sprigs fresh thyme
- 4 cloves
- 1 cinnamon stick
- ¼ tsp. ground cayenne
- 2 Japanese eggplant, thinly sliced
- 3 zucchini, thinly sliced on the bias
- 2 Yukon gold potatoes, peeled and thinly sliced
- cayenne pepper to taste
- salt and pepper dried oregano to taste
- olive oil for baking
Bechamel Sauce Ingredients
via Chef Christine
- 1/3 cup butter (80 ml)
- 1/3 cup + 1 Tbsp. flour (95 ml)
- 4 cups milk (1 L)
- salt and pepper
- grated nutmeg to taste
- ¼ cup grated parmesan cheese (50 ml)
- 2 egg yolks lightly beaten
Greek Moussaka Recipe Video Instructions
Christine Cushing, Youtube.
Chef Christine is here to share her Dad’s very special recipe. She has a great way of stepping you through the process and her instructions are easy to follow.
In order to achieve the very best result, we highly recommend that you watch the video. To see Christine in action, click Play above now ^
Greek Moussaka Sauce Instructions
via Chef Christine
In a large skillet, brown meat in olive oil, as per the video, until evenly browned. Add onion and sweat until soft and lastly, add garlic and saute for another two minutes. Add remaining ingredients for the sauce and stir well. Simmer covered for 30 minutes. Adjust seasoning.
Meanwhile, preheat the oven to 375D. Brush a large baking sheet with olive and arrange potato slices also brushed with oil. Season with salt, pepper, oregano, and cayenne.
Bake potatoes until golden brown and tender at 375 D for about 14-16 minutes.
Repeat with eggplant and zucchini baked in the oven at 375 D.
Bechamel Sauce Instructions
via Chef Christine
Melt butter in a medium saucepan and add flour. Cook over medium heat until blended. Remove from heat and gradually add cold milk, stirring continuously.
Keep stirring over medium heat until sauce comes to a boil. Add the salt, pepper, and grated nutmeg.
Remove from heat and whisk in beaten egg yolks Add grated cheese.
To Assemble
via Chef Christine
Preheat oven to 350 D. F.
Brush a baking dish ( 14x 10“) with oil. Arrange potatoes in the bottom of the dish topped with half of the meat sauce. Arrange eggplant and zucchini on top and top with the remaining meat sauce. Pour Bechamel sauce over vegetables, spreading evenly.
Bake for about 40 min. minutes or until Bechamel is golden brown. Remove from oven and let cool for about 30 minutes before serving.
This Greek Moussaka with Potatoes and Eggplant Recipe Serves 8. It is delicious with a crisp, dressed salad.
