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    Home » Recipes » Main Course

    Greek Moussaka

    Published: Jan 20, 2023 · Modified: Jul 15, 2023 by Cinde LittleThis post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe
    A piece of gluten free Moussaka with a turquoise napkin behind it.

    I make Greek Moussaka once or twice a year, always in the winter, served with different versions of a classic Greek salad. This meal reminds me of the first time I visited Greece and the amazing new flavours and classic dishes I was introduced to.

    Contents show
    1 PIN for later...
    2 What Goes in Moussaka
    3 Tips for Making White Sauce
    4 Easy Greek Moussaka
    5 More Recipes Using White Sauce and a Dinner Club Menu
    6 A Travel Tale from Greece
    7 Greek Moussaka
    7.1 Ingredients 1x2x3x
    7.1.1 VEGETABLES LAYERS
    7.1.2 MEAT SAUCE
    7.1.3 WHITE SAUCE MIXTURE
    7.2 Instructions
    7.2.1 VEGETABLE LAYERS
    7.2.2 MEAT SAUCE
    7.2.3 WHITE SAUCE LAYER
    7.2.4 ASSEMBLY: Layer into a 9 x 13-inch baking pan in this order
    7.3 Notes

    It seems pretty easy to me since I've made it many, many times but as I often say; so many recipes, so little time.

    When I feel bored with my dinner offerings I imagine the world map for inspiration. Greece reminds me of calamari, tadziki, Greek salad, souvlaki, baklava and this moussaka recipe.

    I first visited Greece long before the internet was invented and before tadziki was on the shelf in every grocery store. While visiting I learned about traditional Greek dishes from a physical book, my Berlitz European Menu Reader. This tiny book was filled with essential dining vocabulary, culinary terms and as I recall, an overview of the typical dishes from each country.

    Our mission was to try as many of them as we could.

    Moussaka was on that list.

    PIN for later...

    A piece of gluten free Greek Moussaka topped with a creamy white sauce and a second image of a pot with the white sauce before the Parmesan and feta cheeses are added.

    This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

    What Goes in Moussaka

    Traditionally moussaka is a layered meat dish with eggplant (called aubergines in Europe). The meat can be ground lamb or ground beef and the cooked mixture is layered between vegetable slices.

    My version of the tomato based meat sauce has a hint of cinnamon common in many Mediterranean sauces. Other recipes also use red wine but the original recipe mine evolved from didn't have wine. I just drink the red wine while I cook.

    Eggplant is the most common vegetable for moussaka but many recipes use sliced zucchini, potatoes or any combination of these three.

    The final topping is a firm, thick white sauce layer. Extra egg yolks help create that firm topping and many recipes, like mine, also add cheese.

    I'm sure I've had versions that included mashed potatoes in the topping but my quick Google search could not find even one. I hope you can see that there are many ways for you to make your absolute favourite version of moussaka.

    Tips for Making White Sauce

    To make a thick topping that will firm up as it bakes you want to start with a thick white sauce, also called béchamel sauce. This is the same basic white sauce you would use to make homemade macaroni and cheese.

    White sauce can be made with wheat flour or cornstarch. I've always made mine with cornstarch so it's naturally gluten free.

    Sauces with cornstarch can be 'over stirred' and broken. The technique is simple so be sure to master it. Add a little more cornstarch if you can't get a nice, thick sauce.

    I think every kid should learn to make white sauce by the time they're 10 years old. Then when you're making moussaka, or any of the many delicious recipes using white sauce, you can just order up the amount you need.

    Easy Greek Moussaka

    Layered dishes like lasagna and moussaka do take a bit of time. Cooks who plan ahead can freeze the meat sauce and even freeze the layered meat sauce and vegetables. This leaves adding the white sauce as the only step on the day you're serving it.

    There's always someone who wants an easier version so here's a hack for you. Simply chop the vegetables, sauté them and fold them into the meat mixture.

    Spread it all in the pan and with the same creamy white sauce topping it will look and taste like traditional moussaka.

    Let me know in the comments below if you tried moussaka. As they say in Greece, yamas!

    Originally posted in 2017, updated January 2023.


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    A Travel Tale from Greece

    If you love travel tales you might enjoy my story about our trip to Greece many years ago. I wrote it as a guest post for my friend Sue over at Travel Tales of Life. If you're skimming be sure to read the nude beach story from Mykonos. Here's the link, Greek Souvlaki - An Authentic Greek Food Recipe.

    A piece of gluten free Moussaka ready to eat.

    Greek Moussaka

    Cinde Little
    Greek Moussaka is similar to lasagna with layers of vegetables instead of noodles. A hint of cinnamon in the meat mixture and a firm white sauce layer is the classic moussaka I remember eating in Greece.
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 45 minutes mins
    Resting Time 15 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Course Main Course
    Cuisine Greek
    Servings 8 people

    Ingredients
      

    VEGETABLES LAYERS

    • 1-2 zucchini slices, ⅓-inch thick*
    • 1 eggplant slices, ⅓-inch thick* or 2 slender Japanese eggplants
    • oil for frying

    MEAT SAUCE

    • 2 teaspoon cooking oil
    • 1 large onion, chopped
    • 2 garlic cloves, minced
    • 1½ lbs ground beef lamb or crumbled tofu
    • 1 can diced tomatoes (19 oz/560 ml)
    • 1 tablespoon tomato paste
    • 1 teaspoon dried oregano
    • 1 teaspoon cinnamon
    • 1 teaspoon salt
    • ½ teaspoon ground pepper
    • ¼ teaspoon ground allspice
    • 1 egg, beaten
    • 2 tablespoon gluten free breadcrumbs** dry or toasted
    • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

    WHITE SAUCE MIXTURE

    • ¼ cup butter
    • 2 tablespoon cornstarch increase to 3 tablespoon if it isn't thickening
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 2 cups milk (2% or higher)
    • 8 oz cottage cheese (250 ml)
    • ½ cup grated Parmesan cheese
    • ¼ cup crumbled feta cheese
    • 2 eggs beaten

    Instructions
     

    VEGETABLE LAYERS

    • Heat oil in large sauté pan on medium-high heat. Fry zucchini and eggplant slices in batches until browned, 3-4 minutes per side. Set aside.

    MEAT SAUCE

    • Heat oil in large pot over medium heat. Add onion and garlic, sauté until slightly softened, about 5 minutes.
    • Add beef and cook the mixture, stirring to break up any lumps, until no longer pink.
    • Add tomatoes, tomato paste and spices. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
    • Remove from heat. Stir in egg, breadcrumbs and parsley. Set aside to cool. Can be prepared 2-3 days in advance or frozen.

    WHITE SAUCE LAYER

    • In saucepan melt butter. Add cornstarch, salt and pepper and whisk until smooth and no lumps remain.
    • When slightly thickened add half the milk and stir over medium heat until sauce thickens. Add the remaining milk and stir occasionally until thickened. Don't over stir.
    • Remove from heat. Add cottage cheese, Parmesan cheese, feta and eggs. Stir until evenly combined. Set aside for assembly.

    ASSEMBLY: Layer into a 9 x 13-inch baking pan in this order

    • ½ the vegetable slices
      ½ the meat mixture
      remaining vegetable slices
      remaining meat mixture
      white sauce mixture
    • Bake in preheated 350°F oven for 45 minutes or until the top is set and nicely browned. Let sit for 10-15 minutes before serving.

    Notes

    *Use any combination of sliced and sautéed zucchini, eggplant or potato.
    **I keep a container in the freezer for extra buns or slice of bread that didn't get used. When I need breadcrumbs I grind them in a food processor and use them as soft breadcrumbs. Cook crumbs on a baking sheet in a 350°F oven for 5-10 minutes when you need toasted crumbs.
    Cooked Moussaka can be cooled and frozen. Thaw overnight and reheat in 350°F oven for 30 minutes or in the microwave.
    Check out my whole menu for a Dinner Club evening: Greek Night!
    Keyword gluten free moussaka
    Tried this recipe?Let us know how it was!

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