Best 2 Mamas Moussaka Recipes

Moussaka is a delectable Mediterranean dish that combines layers of savory minced meat, creamy béchamel sauce, and tender roasted eggplant. This hearty casserole is a symphony of flavors and textures, with the rich and flavorful meat filling contrasting perfectly with the soft and luscious eggplant. The velvety béchamel sauce adds a creamy richness that brings all the elements together in perfect harmony.

This recipe collection showcases three variations of Moussaka. The Classic Moussaka follows the traditional recipe, using ground lamb and a combination of spices to create a flavorful meat filling. The Vegetarian Moussaka offers a meatless alternative, with layers of roasted eggplant, zucchini, and bell peppers. Last but not least, the Moussaka Rolls provide a fun and portable twist on the classic dish, with individual rolls filled with meat and vegetables, all wrapped in a flaky filo pastry.

These recipes are detailed and easy to follow, guiding you through each step of the process. You'll learn how to properly prepare and cook the eggplant, create a flavorful meat sauce, and make a creamy béchamel sauce from scratch. With helpful tips and variations included, you'll be able to customize the recipes to your liking and create a Moussaka that's perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

MAMA'S MOUSSAKA

Mama's Moussaka image

A couple of years ago, my mother and sister went on holiday to Greece where they enjoyed the company of Nina, their energetic and enthusiastic tour guide. During the extensive tour, Nina was gracious enough to share her mama's personal moussaka recipe with my Mom. This wonderful recipe transmigrated across the Atlantic and now it is one of our family favorites also! A very special thanks goes out to Nina and Nina's mama!

Provided by Mercy

Categories Lamb/Sheep

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs eggplants, peeled and sliced
2 large potatoes, peeled and thinly sliced
3 tablespoons olive oil
2 medium onions, sliced
1 lb ground beef or 1 lb lamb
1 (16 ounce) can diced tomatoes
1/2 teaspoon cinnamon
1/2 teaspoon oregano
1 dash salt
1 dash pepper
3 ounces butter
4 teaspoons all-purpose flour
2 cups warm milk
1 dash nutmeg
1 dash salt
2 ounces grated cheddar cheese
2 whole eggs

Steps:

Salt the slices of eggplant, let them stand in a colander for 15 minutes and then pat dry.
Fry the eggplant slices in the olive oil, turning once, browning on both sides.
Drain the slices on paper towels.
Saute the onion until soft.
Add the meat and brown.
Add the tomatoes, herbs, and seasonings and then simmer for 25 minutes.
For the sauce, melt the butter in a saucepan and stir in flour.
Add the milk, gradually, while stirring and remove from heat once it is thickened.
Add the sauce seasonings, Cheddar cheese and then beat in the two eggs.
Arrange half the eggplant slices in the bottom of a greased 9"x13” baking dish, then top with a layer of half the potatoes.
Top with all of the meat mixture, then layer the remaining eggplant followed by the rest of the potatoes.
Pour the white sauce over all and bake at 350°F for 50 minutes or until the top is crusty brown.

Nutrition Facts : Calories 456.3, Fat 28.3, SaturatedFat 12.8, Cholesterol 123.9, Sodium 358.6, Carbohydrate 33.1, Fiber 7.2, Sugar 6.8, Protein 19.6

AUTHENTIC GREEK MOUSSAKA

Authentic Greek Moussaka image

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Provided by Anonymous

Categories World Cuisine Recipes European Greek

Time 2h50m

Yield 8

Number Of Ingredients 18

Ingredients

4 eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese

Steps:

Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g

Tips:

Use fresh ingredients: Fresh vegetables, meat, and spices will give your moussaka the best flavor.
Don't overcook the eggplant: Eggplant can become mushy if it's cooked for too long. Cook it until it's tender but still has a little bite to it.
Make sure the béchamel sauce is thick enough: The béchamel sauce should be thick enough to coat the back of a spoon. If it's too thin, it won't hold up in the oven.
Let the moussaka cool before serving: This will help the flavors to meld and the moussaka to set.
Serve the moussaka with a side of Greek salad or tzatziki sauce: This will add a refreshing touch to the dish.

Conclusion:

Moussaka is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover lamb or beef, and it can be made ahead of time and reheated when you're ready to serve it. So next time you're looking for a hearty and satisfying meal, give moussaka a try.