Moussaka classic

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

Classic recipe for making moussaka with eggplant

This is a classic recipe for hearty moussaka with minced meat, eggplant and tomatoes. Tender minced meat is baked between layers of eggplant and tomatoes, and the dish is topped with a delicious white sauce.

1. 
   How to prepare moussaka according to the classic recipe with eggplant? Peel the onions and chop finely. Finely chop the parsley with a knife.
2. 
   Wash the tomatoes and cut them crosswise. Dip the vegetables in boiling water for 2-4 minutes, then peel and grate them.
3. 
   Fry the onions in a frying pan until soft, then add the minced meat and continue frying for 3-5 minutes. After this, add the tomato mass and wine, stir and simmer covered for 10 minutes. Add parsley, cinnamon, salt and ground pepper. Simmer until the liquid has completely evaporated.
4. 
   Wash the eggplants, cut into slices, add salt and leave for 20 minutes. Then fry the eggplants in vegetable oil on both sides.
5. 
   Wash the potatoes, peel and cut into thin slices. Place a layer of potatoes in a heat-resistant dish and salt to taste.
6. 
   Then add a layer of half the fried eggplant.
7. 
   Place the fried minced meat on the eggplants and smooth it out.
8. 
   Place the remaining eggplants on top of the minced meat.
9. 
   Grate the cheese on a medium grater. Beat the eggs with a whisk. Melt butter in a frying pan, add flour, mix well and fry until golden brown.
10. 
    Then pour warm milk into the pan, stir so that there are no lumps, also add spices and cheese. Cook the sauce until smooth.
11. 
    Pour the hot sauce into a bowl, add beaten eggs, stir and pour over the moussaka.
12. 
    Bake the moussaka in the oven preheated to 180 degrees for 40 minutes. Serve the dish hot.

Bon appetit!

How to cook delicious moussaka with zucchini?

An alternative version of moussaka can be made from zucchini. The dish turns out no less tasty, but lighter. You can use any minced meat for moussaka according to your taste.

Cooking time: 120 min.

Cooking time: 40 min.

Servings: 6.

Ingredients:

• Zucchini – 1 kg.
• Boiled potatoes – 2 pcs.
• Olive oil – 100-120 ml.
• 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 tbsp.
• Milk – 500 ml.
• Ground walnuts – 1 tbsp.
• Cheese – 150 gr.
• Chicken eggs – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the zucchini and cut into thin strips. Cut the potatoes into slices.

2. Fry the zucchini in olive oil on both sides until golden brown.

3. Peel the onion and chop finely. Wash the tomatoes, make cross cuts on them, and put 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 frying pan for 5 minutes, then add the onions and fry for another 10 minutes, stirring constantly.

5. After this, add tomatoes, cinnamon, oregano, salt and wine. Stir and simmer for 25-30 minutes until the liquid has evaporated.

6. Prepare the sauce. Melt butter in a saucepan, add flour and fry until golden brown. Then gradually pour in the milk, continuously stirring the mixture with a whisk so that no lumps form. Cook until thickened, then remove the saucepan from the heat.

7. Add nuts, cheese and eggs to the sauce.

8. Grease a baking dish with olive oil. Place half the zucchini and potatoes on the bottom. Spread the meat mixture on top and cover it with the remaining zucchini. Pour white sauce over the preparation.

9. Bake the moussaka in the oven at 180 degrees for 50 minutes. Cool the dish slightly before serving.

Bon appetit!

Greek moussaka with eggplant and minced meat in the oven

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

Cooking time: 90 min.

Cooking time: 50 min.

Servings: 8.

Ingredients:

• Minced meat – 400 gr.
• Onions – 1.5 pcs.
• Vegetable oil - for frying.
• Potatoes – 3-4 pcs.
• Tomatoes – 2 pcs.
• Eggplants – 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 potatoes into circles, 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, add salt and season to taste. Place the meat layer on the eggplants.

3. Cut the tomatoes into thin slices and place them on top of the minced meat.

4. Prepare the sauce. Melt the butter in a frying pan, fry the flour in it, pour in warm milk and cook until thickened, add salt to taste. Pour the sauce over the workpiece.

5. Grate the cheese on a medium grater and sprinkle it over the 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 tasty and satisfying dish for a family dinner. Moussaka was invented in Greece. Vegetables along with minced meat are baked in one form under a creamy sauce, which is why the dish turns out so juicy.

Cooking time: 120 min.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• Potatoes – 500 gr.
• Eggplant – 1 pc.
• Vegetable oil – 4 tbsp.
• Onion – 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 tbsp.
• Wheat flour – 1 tbsp.
• Milk – 250 ml.
• Sour cream – 150 gr.
• Chicken egg – 1 pc.
• Nutmeg - to taste.

Cooking process:

1. Boil potatoes in their skins in salted water. Potatoes should not be boiled. Peel it and cut into slices.

2. Wash the eggplants, dry and cut into strips.

3. Place the eggplants on the grill, add salt and leave for 10 minutes. Then pat them dry with paper towels.

4. After this, fry the eggplants in vegetable oil on both sides.

5. Peel the onions and chop finely. Fry the onion in a frying pan until soft, then add the chopped garlic.

6. Next, place the minced meat in the pan, add dried rosemary and thyme, salt and ground pepper, continue frying for 5-7 minutes.

7. Cut the tomatoes into slices.

8. Lubricate the form with vegetable oil. Place the first layer of half the potatoes, then add the roast meat.

9. Next, make a layer of potatoes again, place eggplants and tomatoes on it.

10. All that remains is to prepare the sauce. Melt butter in a frying pan, add flour, fry until golden brown. Then pour in the milk, cook until thick, stirring the sauce constantly.

11. Remove the pan from the heat, add sour cream, grated cheese and egg to the sauce, season with nutmeg, salt and ground pepper. Pour the resulting sauce over the preparation.

12. Bake moussaka in the oven at 200 degrees for 35-40 minutes. Cool the finished moussaka a little and serve.

Bon appetit!

How to cook zucchini moussaka with minced meat and tomatoes?

Casserole lovers will appreciate this interesting dish of Greek cuisine. In its homeland it is called moussaka. These are thin slices of zucchini or eggplant layered with tender minced meat and sauce.

Cooking time: 90 min.

Cooking time: 50 min.

Servings: 8.

Ingredients:

• Eggplants – 3 pcs.
• Minced meat – 500 gr.
• Zucchini – 1 pc.
• 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 eggplants 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, add salt and season to taste.

4. Prepare the moussaka sauce. Mix Bechamel sauce, chicken eggs and grated cheese.

5. Place a layer of zucchini in a heat-resistant dish, place the roasted meat on it, then the tomatoes. After this, lay out a layer of eggplants and pour the sauce over everything.

6. Bake the moussaka in the oven preheated to 180 degrees for 40 minutes. Juicy moussaka under a magnificent creamy crust is ready, you can serve it on the table.

Bon appetit!

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

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

Cooking time: 80 min.

Cooking time: 40 min.

Servings: 6.

Ingredients:

• Eggplants – 400 gr.
• Bell pepper – 1 pc.
• Red onion – 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, place in 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. Place onion, pepper and garlic in a preheated frying pan and fry for 3 minutes. Next, add a few tablespoons of tomato paste and continue cooking for 3-5 minutes. Then add tomatoes and cinnamon and cook for another 5 minutes.

3. Wash the lentils, pour them into a saucepan, cover with water and cook for 25-30 minutes. Then mix the prepared lentils with the roasted vegetables.

4. Place the resulting mixture in a heat-resistant form, place a layer of fried eggplants on top, sprinkle with chopped herbs.

5. Mix yogurt and ricotta separately, add nutmeg, ground black pepper, egg and salt, mix everything well. Pour the sauce into the mold and add grated cheese on top.

6. Bake 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 tomatoes

In appearance, moussaka resembles a puff pastry. We invite you to 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 min.

Cooking time: 40 min.

Servings: 6.

Ingredients:

• Eggplants – 1 kg.
• Tomatoes – 1 kg.
• Rice – 0.5 tbsp.
• Onions – 3 pcs.
• Chicken eggs – 3 pcs.
• Wheat flour – 3 tbsp.
• Milk – 1.5 tbsp.

Cooking process:

1. Peel the onion, finely chop and fry in vegetable oil.

2. When the onion becomes transparent, add rice, fry it lightly, pour in one and a half glasses 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 add a layer of fried eggplant.

5. Next, lay out the rice, place the eggplants and tomato slices on top.

6. Cover the mold with a lid and place in the oven, heated to 180 degrees, for 30 minutes.

7. Beat the eggs together with the flour. Gradually add milk, stir until smooth. Pour the sauce over the moussaka and place it in the oven again for 10 minutes, but without the lid.

8. Serve the moussaka hot.

Bon appetit!

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

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

Cooking time: 90 min.

Cooking time: 30 min.

Servings: 4-6.

Ingredients:

• Eggplants – 2-3 pcs.
• Minced meat – 600-700 gr.
• Onion – 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 them and cut them into strips.Place the vegetables in a bowl, add salt and leave for 10-15 minutes. After this, rinse them and pat dry with paper towels. Wash the tomatoes and cut into cubes.

2. In a multicooker in the “Baking” mode, fry the onion until soft, then add the minced meat, fry, stirring constantly, until the minced meat lightens. Next, add tomatoes, salt and ground pepper, simmer until the liquid has evaporated. When the minced meat is ready, place it on a plate.

3. Add eggs to Bechamel sauce and mix ingredients.

4. Place a layer of eggplant in the multicooker bowl, pour the sauce over it, then add the meat mixture. Cover the minced meat with a layer of eggplant and pour over the sauce.

5. Cook the moussaka in the “Baking” mode for 50 minutes. At the end, sprinkle with grated cheese and cook for another 10 minutes. Cool the finished dish a little and serve.

Bon appetit!

Hearty and aromatic moussaka with chicken and eggplant

Moussaka is a layered casserole with eggplant and minced meat, baked with cream sauce. A high-calorie and satisfying dish that will deliciously feed the whole family and have extra left over.

Cooking time: 120 min.

Cooking time: 40 min.

Servings: 10.

Ingredients:

• Eggplants – 3 pcs.
• Wine – 200 ml.
• Tomatoes – 3 pcs.
• Potatoes – 3 pcs.
• Bell pepper – 1 pc.
• Carrot – 1 pc.
• Chicken fillet – 500 gr.
• Flour – 150 gr.
• 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, wash and cut the potatoes 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 the 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 them 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. In another frying pan, melt the butter, add flour, fry until golden brown. Then gradually pour in the milk and stir the sauce until smooth. After this, add grated cheese.

9. When the sauce has cooled, add eggs to it and mix.

10. Grease the moussaka pan with butter. Place some of the eggplants in it as the first layer, then potatoes, then fried vegetables with chicken.

11. Pour in some of the sauce, then add the remaining eggplants 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 forms. Cool the dish slightly before serving.

Bon appetit!

Delicious moussaka with cabbage in the oven

Moussaka with cabbage is a fairly simple and inexpensive dish that can be prepared at any time of the year. Thanks to the high vegetable content, moussaka is juicy and nutritious. We will reveal the main features of preparing this dish in our recipe.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• White cabbage – 500 gr.
• Pork – 250 gr.
• Chicken eggs – 2 pcs.
• Sunflower oil – 2 tbsp.
• Butter – 20 gr.
• Water – 0.5 tbsp.
• Sour cream 20% – 150 gr.
• Ground black pepper – 0.5 tsp.
• Salt - to taste.

Cooking process:

1. Wash the cabbage, chop into strips and place in a saucepan.Add water, sunflower oil and simmer over low heat until soft.

2. Pass the pork through a meat grinder.

3. Grease a baking dish with butter, place half the cabbage in it and lightly compact it.

4. Place minced meat on top of the cabbage layer.

5. Cover the minced meat with a second layer of cabbage.

6. In a bowl, mix sour cream, eggs, ground pepper and salt.

7. Pour the sauce over the workpiece 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!