Meat Moussaka Recipe

Slice aubergines and courgettes lengthwise about 1 cm thick. Lay slices on paper towels or a wire rack and sprinkle both sides lightly with the indicated salt. Let sweat for 20–30 minutes to reduce bitterness and water. Pat dry with paper towels.

Preheat oven to 200°C (400°F). Brush aubergine and courgette slices lightly with olive oil and arrange on baking trays in a single layer. Roast 12–15 minutes, turning once, until tender and lightly browned. Alternatively, fry in a skillet with a little oil until browned. Remove and set aside.

Heat 3 tbs olive oil in a large skillet over medium heat. Add chopped onion and sauté 5–7 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.

Increase heat to medium-high and add the ground beef. Break up with a spoon and brown until no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving a little for flavor.

Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Add crushed tomatoes and red wine (if using). Add dried oregano, cinnamon, sugar, salt, and pepper. Reduce heat and simmer gently 15–20 minutes until sauce thickens. Taste and adjust seasoning. Stir through chopped parsley and remove from heat.

In a medium saucepan, melt 60 g butter over medium heat. Whisk in 60 g flour and cook the roux 2 minutes, stirring constantly, until it loses the raw flour taste but does not brown.

Gradually whisk in the milk (about 800 ml) in two or three additions to avoid lumps. Continue to cook, stirring frequently, until sauce thickens to a thick cream consistency (about 8–10 minutes).

Season with salt, white/black pepper and grated nutmeg. If using the optional beaten egg for a richer set, temper it: whisk a ladle of hot béchamel into the egg, then whisk that back into the sauce off the heat. Return briefly to very low heat while stirring until incorporated, do not boil. Remove from heat and set aside.

Warm 1 tbs olive oil in a small saucepan over medium heat. Sauté crushed garlic briefly, add 200 g crushed tomatoes, salt, pepper and dried basil/oregano. Simmer gently 8–10 minutes until slightly reduced. Keep warm for serving alongside the baked moussaka.

Preheat oven to 180°C (350°F) if not already hot. Lightly grease a 23 x 33 cm (9 x 13 in) baking dish.

Place a single layer of roasted aubergine (and/or courgette) slices to cover the base of the dish. Spread roughly half the meat filling evenly over the vegetable layer.

Add another layer of aubergine/courgette slices to cover the meat, then spread the remaining meat filling evenly. Finish with a final layer of aubergine/courgette if you have extra, leaving space for béchamel on top.

Pour the béchamel sauce evenly over the assembled layers, smoothing the top with a spatula. Sprinkle the grated mozzarella and Parmesan evenly over the béchamel.

Bake in the preheated oven 35–45 minutes until the top is bubbling and golden brown. If the top browns too quickly, cover loosely with foil for the remaining time.

Remove from oven and let rest at least 20–25 minutes before cutting to allow the layers to set—this helps clean slices.

Reheat or fluff the cooked rice and portion onto plates. Spoon a generous slice of moussaka alongside rice. Ladle a little warm tomato finishing sauce over or aside the moussaka and serve salad dressed with olive oil and lemon juice or vinegar. Season salad to taste.

Garnish moussaka portions with extra chopped parsley or a light dusting of grated Parmesan if desired.