Moussaka - 10 step-by-step recipes for classic moussaka

Moussaka belongs to the Greek cuisine. It is a flaky casserole with white sauce. The dish turns out to be juicy and tasty. We have collected 10 recipes for this interesting dish.

The classic eggplant moussaka recipe

This is a classic recipe for hearty moussaka with minced meat, eggplant and tomatoes. Delicate minced meat is baked between layers of eggplants and tomatoes, poured over the dish with a magnificent white sauce.

Cooking time: 110 minutes

Cooking time: 50 minutes

Servings: 6.

• 
  Peel the onions and chop finely. Chop the parsley finely with a knife.
• 
  Wash the tomatoes, make a cross-to-cross cut on them. Dip vegetables in boiling water for 2-4 minutes, then peel and grate.
• 
  Fry the onions in a frying pan until soft, then add the minced meat, continue to fry for 3-5 minutes. After that, add the tomato mass and wine, stir and simmer under the lid for 10 minutes. Add parsley, cinnamon, salt and ground pepper. Simmer until the liquid evaporates completely.
• 
  Wash the eggplants, cut into slices, salt and leave for 20 minutes. Then fry the eggplants in vegetable oil on both sides.
• 
  Wash the potatoes, peel and cut into thin slices. Put a layer of potatoes in an ovenproof dish, salt to taste.
• 
  Then place a layer of half the fried eggplant.
• 
  Put the frying with minced meat on the eggplants, flatten it.
• 
  Place the remaining eggplants on the minced meat.
• 
  Grate the cheese on a medium grater. Beat eggs with a whisk. Melt the butter in a frying pan, add flour, mix well and fry until golden brown.
• 
  Then pour warm milk into the pan, stir so that there are no lumps, also add spices and cheese. Cook the sauce until smooth.
• 
  Pour the hot sauce into a bowl, add the beaten eggs to it, stir and pour over the moussaka.
• 
  Bake the moussaka in an oven preheated to 180 degrees for 40 minutes. Serve hot.

Bon Appetit!

How to make delicious zucchini moussaka?

An alternative version of moussaka can be made from courgettes. The dish turns out to be no less tasty, but lighter. You can take minced meat for moussaka to your liking.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings: 6.

Ingredients:

• Zucchini - 1 kg.
• Boiled potatoes - 2 pcs.
• Olive oil - 100-120 ml.
• Bulb onions - 2 pcs.
• Tomatoes - 2 pcs.
• Minced meat - 500 gr.
• Ground cinnamon - 0.5 tsp
• Dried oregano - 0.5 tsp
• Dry red wine - 100 ml.
• Butter - 75 gr.
• Wheat flour - 4 tablespoons
• Milk - 500 ml.
• Ground walnut - 1 tablespoon
• Cheese - 150 gr.
• Chicken eggs - 2 pcs.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the zucchini, cut into thin strips.Cut the potatoes into slices.
2. Fry the courgettes in olive oil on both sides until golden brown.
3. Peel the onion and chop finely. Wash the tomatoes, make cross cuts on them, dip them in boiling water for a few minutes. Then peel, remove the seeds, and finely chop the pulp.
4. Fry the minced meat in a skillet for 5 minutes, then add the onions and fry for another 10 minutes, stirring constantly.
5. Then add the tomatoes, cinnamon, oregano, salt and wine. Stir and simmer for 25-30 minutes until the liquid evaporates.
6. Prepare the sauce. Melt the butter in a saucepan, add flour and fry until golden brown. Then gradually pour in the milk, continuously stir the mass with a whisk so that no lumps form. Simmer until thick, then remove the saucepan from heat.
7. Add nuts, cheese and eggs to the sauce.
8. Brush a baking dish with olive oil. Place half of the courgettes and potatoes on the bottom. Spread the meat mass on top, cover it with the remaining zucchini. Pour the white sauce over the blank.
9. Bake the moussaka in the oven at 180 degrees for 50 minutes. Allow the dish to cool slightly before serving.

Bon Appetit!

Moussaka in Greek with eggplant and minced meat in the oven

A bright representative of the national Greek cuisine is moussaka with eggplant. This is a puff casserole with vegetables and minced meat, baked with a creamy sauce.

Cooking time: 90 minutes

Cooking time: 50 minutes

Servings: 8.

Ingredients:

• Minced meat - 400 gr.
• Onions - 1.5 pcs.
• Vegetable oil - for frying.
• Potatoes - 3-4 pcs.
• Tomatoes - 2 pcs.
• Eggplant - 2 pcs.
• Cheese - 100 gr.
• Milk - 500 ml.
• Butter - 50 gr.
• Wheat flour - 50 gr.
• Salt to taste.
• Ground black pepper to taste.

Cooking process:

1. Cut the potatoes into slices, the eggplants into strips. Fry vegetables in vegetable oil until golden brown on both sides. Place a layer of potatoes and eggplant on the bottom of an ovenproof dish.
2. Fry the minced meat in vegetable oil along with onions, salt and season to taste. Place the meat layer on top of the eggplant.
3. Cut the tomatoes into thin slices and place them on top of the minced meat.
4. Prepare the sauce. Melt butter in a frying pan, fry flour in it, pour in warm milk and cook until thickened, salt to taste. Pour the sauce over the workpiece.
5. Grate the cheese on a medium grater, sprinkle with moussaka. Bake the dish in the oven preheated to 200 degrees for 30-40 minutes. Cut the hot moussaka into portions and serve.

Bon Appetit!

Greek moussaka with eggplant and potatoes

A delicious and hearty meal for a family dinner. Musaka was invented in Greece. Vegetables, along with minced meat, are baked in one form with a creamy sauce, which is why the dish turns out to be so juicy.

Cooking time: 120 minutes

Cooking time: 60 minutes

Servings: 8.

Ingredients:

• Potatoes - 500 gr.
• Eggplant - 1 pc.
• Vegetable oil - 4 tablespoons
• Onions - 2 pcs.
• Garlic - 1 tooth
• Minced meat - 400 gr.
• Tomatoes - 2 pcs.
• Rosemary to taste.
• Thyme to taste.
• Salt to taste.
• For the sauce:
• Butter - 1 tablespoon
• Wheat flour - 1 tablespoon
• Milk - 250 ml.
• Sour cream - 150 ml.
• Chicken egg - 1 pc.
• Nutmeg - to taste.

Cooking process:

1. Boil the potatoes in their skins in salted water. The potatoes should not be overcooked. Peel it and cut into circles.
2. Wash the eggplants, dry and cut into strips.
3. Place the eggplants on a wire rack, salt and let sit for 10 minutes. Then blot them with paper towels.
4. After that, fry the eggplants in vegetable oil on both sides.
5. Peel and finely chop the onions. Fry the onions in a skillet until soft, then add the chopped garlic.
6. Then put the minced meat in the pan, add dried rosemary and thyme, salt and ground pepper, continue to fry for 5-7 minutes.
7. Cut the tomatoes into slices.
8. Lubricate Thomas with vegetable oil. Spread out the first layer of half potatoes, then lay in the meat grill.
9. Then again make a layer of potatoes, put the eggplants and tomatoes on it.
10. It remains to prepare the sauce.Melt butter in a frying pan, add flour, fry it until golden brown. Then pour in milk, cook until thick, stir the sauce constantly.
11. Remove the pan from heat, add sour cream, grated cheese and egg to the sauce, season with nutmeg, salt and ground pepper. Pour the workpiece with the resulting sauce.
12. Bake the moussaka in the oven at 200 degrees for 35-40 minutes. Cool the finished moussaka and serve.

Bon Appetit!

How to make minced meat and tomato moussaka?

Lovers of casseroles will appreciate this interesting Greek dish. In his homeland he is called moussaka. These are thin slices of zucchini or eggplant, sandwiched with tender minced meat and sauce.

Cooking time: 90 minutes

Cooking time: 50 minutes

Servings: 8.

Ingredients:

• Eggplant - 3 pcs.
• Zucchini - 1 pc.
• Bulb onions - 1 pc.
• Tomatoes - 5 pcs.
• Bechamel sauce - 400 ml.
• Chicken eggs - 3 pcs.
• Cheese - 300 gr.
• Vegetable oil - 100 ml.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the zucchini and eggplant and cut into thin strips. Fry them in vegetable oil on both sides until golden brown.
2. Wash the tomatoes and cut into cubes.
3. Peel the onions, chop finely and fry in vegetable oil. Then add the minced meat, fry for 5-7 minutes, salt and season to taste.
4. Make moussaka sauce. Combine the Bechamel sauce, chicken eggs and grated cheese.
5. Put a layer of zucchini in an ovenproof dish, put the meat roast on it, then the tomatoes. After that, lay out a layer of eggplant and pour over the sauce.
6. Bake the moussaka in an oven preheated to 180 degrees for 40 minutes. Juicy moussaka under a great creamy crust is ready, you can serve it on the table.

Bon Appetit!

Step-by-step recipe for making vegetable moussaka from eggplants, peppers and tomatoes

Vegetable moussaka is a healthy and satisfying dish that can be included on any menu. Each ingredient of the casserole infuses it with its own unique flavor, which makes the dish very rich in taste.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings: 6.

Ingredients:

• Eggplant - 400 gr.
• Bulgarian pepper - 1 pc.
• Red onions - 1-2 pcs.
• Lentils - 100 gr.
• Tomatoes - 2 pcs.
• Tomato paste to taste.
• Garlic - 2 teeth
• Parsley - 1 bunch.
• Ricotta - 125 gr.
• Greek yogurt - 125 ml.
• Chicken eggs - 3 pcs.
• Ground nutmeg - 1 pinch.
• Cheese - 50 gr.
• Vegetable oil - for frying.
• Ground black pepper - to taste.
• Salt to taste.
• Cinnamon to taste.

Cooking process:

1. Wash the eggplants, cut into slices, transfer to a bowl and sprinkle with salt. Leave the vegetables for 10 minutes, then rinse and fry in vegetable oil on both sides.
2. Finely chop bell peppers, tomatoes, onions, garlic and herbs. Put onion, pepper and garlic in a preheated pan, fry for 3 minutes. Then add a few tablespoons of tomato paste, continue cooking for 3-5 minutes. Then add the tomatoes and cinnamon and cook for another 5 minutes.
3. Wash the lentils, pour into a saucepan, cover with water and cook for 25-30 minutes. Then, combine the cooked lentils with the grilled vegetables.
4. Put the resulting mixture in an ovenproof dish, put a layer of fried eggplant on top, sprinkle with chopped herbs.
5. Mix yogurt and ricotta separately, add nutmeg, black pepper, egg and salt, mix well. Pour the sauce into the mold, add grated cheese on top.
6. Bake the moussaka in the oven at 170 degrees for 25-30 minutes. Cool the finished dish a little, cut into portions and serve.

Bon Appetit!

Delicious moussaka with rice, eggplant and tomato

In its appearance, moussaka resembles a puff casserole. We suggest you try a lighter version of this dish without minced meat. Rice will be used as the main filling in this version of moussaka.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings: 6.

Ingredients:

• Eggplant - 1 kg.
• Tomatoes - 1 kg.
• Rice - 0.5 tbsp.
• Bulb onions - 3 pcs.
• Chicken eggs - 3 pcs.
• Wheat flour - 3 tablespoons
• Milk - 1.5 tbsp.

Cooking process:

1. Peel the onion, chop finely and fry in vegetable oil.
2. When the onion becomes transparent, add the rice, fry it slightly, pour in one and a half cups of hot water and salt to taste. Cook until the rice has absorbed all the water.
3. Wash the eggplants, cut into slices and fry in vegetable oil. Scald the tomatoes with boiling water, remove the skin and cut into thin slices.
4. Grease a baking dish with vegetable oil. Place a layer of tomatoes in it, then place a layer of fried eggplant.
5. Next, put the rice, put the eggplant and tomato slices on top.
6. Cover the form with a lid and place in the oven, heated to 180 degrees, for 30 minutes.
7. Beat eggs with flour. Add milk gradually, stir until smooth. Pour the sauce over the moussaka and put it back in the oven for 10 minutes, but without the lid.
8. Serve the musaka hot.

Bon Appetit!

How to easily and deliciously cook Greek moussaka in a slow cooker?

The famous Greek moussaka has long been popular all over the world. Most often it is prepared from eggplant and minced meat. There are a large number of varieties of moussaka and you can cook it in the oven, in a frying pan or in a slow cooker.

Cooking time: 90 minutes

Cooking time: 30 minutes.

Servings: 4-6.

Ingredients:

• Eggplant - 2-3 pcs.
• Minced meat - 600-700 gr.
• Onions - 1 pc.
• Garlic - 2-3 teeth.
• Tomatoes - 2-3 pcs.
• Cheese - 50 gr.
• Vegetable oil - for frying.
• Bechamel sauce to taste.
• Chicken eggs - 2 pcs.

Cooking process:

1. Wash the eggplants, dry and cut into strips. Place vegetables in a bowl, season with salt and let sit for 10-15 minutes. Then rinse and pat dry with paper towels. Wash the tomatoes and cut into cubes.
2. In a slow cooker in the "Baking" mode, fry the onion until soft, then add the minced meat, fry, stirring constantly, until the minced meat brightens. Then add tomatoes, salt and ground pepper, simmer until the liquid evaporates. When the minced meat is ready, place it on a plate.
3. Add eggs to Bechamel sauce, mix ingredients.
4. Put a layer of eggplant in a multicooker bowl, pour sauce over it, then add the meat mass. Cover the minced meat with a layer of eggplant and pour over the sauce.
5. Bake the moussaka for 50 minutes. Finally, sprinkle with grated cheese and cook for another 10 minutes. Cool the finished dish a little and serve.

Bon Appetit!

Hearty and flavorful moussaka with chicken and eggplant

Moussaka is a layered casserole with eggplant and minced meat, baked with a creamy sauce. A high-calorie and hearty dish that will deliciously feed the whole family and will have more to add.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings: 10.

Ingredients:

• Eggplant - 3 pcs.
• Wine - 200 ml.
• Tomatoes - 3 pcs.
• Potatoes - 3 pcs.
• Bulgarian pepper - 1 pc.
• Carrots - 1 pc.
• Chicken fillet - 500 gr.
• Flour - 150 gr.
• Bulb onions - 2 pcs.
• Cheese - 200 gr.
• Salt to taste.
• Ground black pepper - to taste.
• Butter - 100 gr.
• Chicken eggs - 2 pcs.

Cooking process:

1. Peel the potatoes, wash and cut into slices.
2. Boil the chicken breast in salted water, cool and cut into small cubes.
3. Wash the eggplants, cut into strips and leave in salted water for 20-30 minutes.
4. Cut onions into half rings, bell pepper into strips. Grate the carrots on a coarse grater.
5. Cut the tomatoes into slices.
6. Drain the eggplants, pat dry with paper towels and fry until golden brown on both sides.
7. Fry onions, bell peppers and carrots in vegetable oil, fry for 10 minutes, then add chicken and tomatoes. After another 10 minutes, add wine, cover the pan with a lid and simmer for 15 minutes.
8. Melt the butter in another pan, add flour, fry until golden brown. Then gradually pour in the milk and stir the sauce until smooth. Then add the grated cheese.
9. When the sauce has cooled, add eggs to it, mix.
10. Lubricate the moussaka dish with oil.Put part of the eggplant in the first layer, then potatoes, then fried vegetables with chicken.
11. Pour in some of the sauce, then add the remaining eggplant and pour in the remaining sauce.
12. Cook the moussaka in the oven at 180 degrees for 30-35 minutes until a beautiful golden brown crust is formed. Allow the dish to cool slightly before serving.

Bon Appetit!

Delicious moussaka with cabbage in the oven

Moussaka with cabbage is a fairly simple and budgetary dish, it can be cooked at any time of the year. Due to the high content of vegetables, moussaka is juicy and nutritious. We will reveal the main features of the preparation of this dish in our recipe.

Cooking time: 80 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• White cabbage - 500 gr.
• Pork - 250 gr.
• Chicken eggs - 2 pcs.
• Sunflower oil - 2 tablespoons
• Butter - 20 gr.
• Water - 0.5 tbsp.
• Ground black pepper - 0.5 tsp
• Salt to taste.

Cooking process:

1. Wash the pot, chop it into strips and place in the pot. Add water, sunflower oil and simmer until soft.
2. Pass the pork through a meat grinder.
3. Grease a baking dish with butter, put half of the cabbage in it and tamp lightly.
4. Place the minced meat on top of the cabbage layer.
5. Cover the minced meat with a second layer of cabbage.
6. In a bowl, combine sour cream, eggs, ground pepper and salt.
7. Pour the workpiece with sauce and place it in an oven preheated to 180 degrees. Bake for 50 minutes. Sprinkle the finished moussaka with chopped herbs and serve.

Bon Appetit!