Classic Greek Moussaka with Freezer Tips!

Ingredients
​3 eggplants, cut into 1/2 inch slices
3 potatoes, peeled and sliced
2 cups parmesan cheese or kefalotiri
olive oil, for brushing on vegetables
salt and black pepper to taste
​dried oregano
For the Béchamel sauce:

5 cups whole milk
3/4 cup olive oil
3/4 cup all purpose flour
salt and pepper
1/4 teaspoon nutmeg
1 cup grated parmesan cheese
2 whole eggs
2 egg yolks
For the Meat Sauce:

1 onion, finely chopped
5-6 garlic cloves, grated
1/4 cup olive oil
2 pounds lean ground beef
1 teaspoon salt
Freshly ground black pepper to taste
1 (15-ounces) can crushed tomatoes
1 cup water
1 teaspoon dried crushed oregano
Instructions
Preheat the oven to 425°F, 220 °C.
Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano.
​Bake 20-25 minutes or until fork-tender and golden.
Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layers of eggplant and set aside for 20-30 minutes.
Prepare the meat sauce: Place the onion in a large skillet along with the olive oil and sprinkle with a pinch of salt. Cook over medium heat for 10 minutes or until soft and golden. Add the garlic and warm through for a few seconds. Add the ground beef, salt, pepper, and crushed tomatoes. Rinse the can with a cup of water and add it to the skillet. Cover and cook for about 20 minutes or until the sauce is very thick. Taste and adjust the seasoning. Add the oregano and set aside.
Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted.
​Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.
​Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat.
​Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
​Add the eggs to the sauce and whisk well.
Add the parmesan cheese and mix to combine.
​Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.
Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.
​Top with the meat sauce and spread.
​Make a final layer of roasted eggplant over the meat sauce and top with the béchamel sauce.
Sprinkle any remaining cheese over the sauce if desired.
​Adjust oven temperature to 400 °F, 200 °C.
​Bake 45 minutes - 1 hour until the cream is golden brown on top.
​Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.
Serve with a nice salad and enjoy!

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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[mlersk]

I love that this is for about a 9x13 size, all the Greek yiayias make huge ones but those big ones don’t really fit our lifestyle in the states! Also my take, I use one pound of ground beef and one pound of ground pork, the pork kind of lightens up the beef flavor a little. I also flour the eggplants before frying bc the flour adds this extra tiny bit of toasty flavor to the eggplant that just pushes the dishes flavor even further. That is how my Thea in Greece always did it! Thank you for all your amazing Greek recipes and also, I love your little bits of music throughout! Kali Orexi!!

[pottersjournal]

I first tried this in the 70's, about age 17 in Tarpon Springs Florida. Started making it in the 90's. It's now a family favorite. So glade to see how you do this classic Greek dish, thanks so much.

[stromboli]

I made the moussaka yesterday, and it turned out delicious! I was nervous at first, not knowing if I would be able to succeed making the bechamel sauce, but it turned out beautiful! I followed your instructions and had you hold my hand via the video. The only thing I changed was, I used zucchini instead of eggplant and I added cinnamon and clove to the meat mixture. Thank you Dimitra for sharing these wonderful Greek recipes! I’m planning on making the spinach pie next! (Already ordered the pan you used in recipe, hahaha). I want to cook just like you! Sending much love and gratitude your way!

[girasolemreeves]

Oh my goodness this dish looks heavenly! Many years ago my neighbour and friend made her Moussaka for a special occasion of her daughter's Baptism. I recall it tasting amazing and she writing out the recipe for me. She and her family returned to Kalamata Greece and I lost the recipe, sadly. Sadly I lost touch with her too with moves and transitions and life. Thank you for sharing this Dimitra😊. I can't wait to make it and remember my beautiful friend Bessie.

[blshea]

I grew up eating moussaka. We probably had it twice a month. I do add the cinnamon and some red wine in the meat sauce and serve the potatoes on the side. It's a dish that tastes even better the next day.

[milesc]

this channel deserves so much more attention!! you always make great looking stuff!!

[anonymousanonymous]

I've made this recipe twice in the past six months. It's absolutely delicious. Thank you so much for an authentic recipe. I was daunted at first, but it's not too difficult. Greetings from Hungary, Ουγγαρία.

[Hollis_has_questions]

I watched another version that added the cinnamon and nutmeg, which I prefer ( I’m not your kid lol), and used half lamb and half beef, both ground. I might try that. The other one boiled the peeled potatoes whole, then dried, sliced, and fried them until golden, which I like. The ❤ eggplant ❤ was finally fried — if you haven’t had eggplant like this, you simply MUST try it because it’s truly heavenly melt-in-your-mouth incredible. I would never lie about my favorite vegetable, promise. Something else I liked about the not-Dimitra’s moussaka is that it’s constructed in layers: eggplant, then 1/3 of the meat, potatoes, another 1/3 meat, eggplant, last 1/3 meat, then béchamel. But I like that every one of Dimitra’s layers is topped with a sprinkling of shredded Parmesan. The final difference is that feta is crumbled over the béchamel. And that is a definite OH YEAH! 🎉🎉🎉 So if I make Moussaka, and I really really want to, I will try to combine the two recipes, using what I like best from each one 😊

I’d like to make rice + mint + dill stuffed grape leaves steamed with lemon juice, water, and olive oil on the side, along with either a fresh Greek salad or the fresh chopped lettuce salad made with mint, parsley, and dill, artichoke hearts (non-marinated), pickled red onions, pitted Kalamata olives, anchovies, capers, and Dimitra’s red wine vinegar + EVOO dressing, with plenty of lemon wedges in a big bowl to squeeze over everything 😊

[virginiawestfall]

This is the best Greek dish I have ever watched in my 40 years & 1 year in Europe. I have a lot of Greek friends in Winston-Salem, NC, USA. What is the name of this Chef. I love Spanakopita & Baklava. My friend who used to own Cloverdale Kitchen, his mom used to bake me pans and pans of Spanakopita and his wife used to make 2 pans of Baklava. I am going to Europe to stay with my German best friend for 60 days and we are going to travel all Eastern Europe and the 1st country we are going to visit will be Greece. I lived in Europe in 1983 and 1984 and I was married to an American soldier stationed in Germany.

[cafeinn]

My special thanks to Greek people for this recipe 🌹🙏🏻

[RuToob]

What an amazing collection of videos as resources to cook new dishes for my family and friends! Who needs those stuffy Food channels on TV? This is 10 times better. You are personable, with no fake fluff as you cook and instruct. I am so excited to find more of your recipes and learn how to make them!

[dorothyv]

Dimitra, I am Armenian, & I LOVE your recipes!! Thank you!!

[tanvav]

TY sweet Dimitroula mou! I'm gonna make this. That's exactly how I cut my eggplant, potatoes, zucchinis, etc. I always prep the eggplant, potatoes, zucchinis, , meat sauce lie a day or 2 before so I don't have too much to wash. It's easier prepping for me. It comes out delicious Stay safe!

[citizen]

Easy to follow instructions. Well done.

[evgeniaboubouli]

I finally made it for dinner for friends. It was amazing, especially the béchamel. It was literally "finger licking good" Bravo Dimitra!!!

[Gianna]

Number 1 in Greek cuisine! Σ ευχαριστώ πολύ!!!!

[margarettluczek]

I made this last week and it was awesome. I decided to make it today and take it to a friend's housewarming party.

[houounlfsjkljdf]

I just made this. It was probably one of the most delicious dinners I have ever made. My guests were gobbling up every last morsel. Fantastic recipe. Thanks Dimitra!

[dm]

I LOVE GREEK FOOD !! ITS MY FAVORITE !!! YUM !! (i'm Italian ) :D

[jenniferpalm]

I just tried making this recipe and is in the oven right now. My first time making it! It’s one of my favorite Greek dishes so I’m excited to see how it turns out. I also have tried your spinach pie recipe many times, and it’s the best!🇬🇷 💙