Moussaka with eggplant in Greek style

Classic Greek moussaka with eggplant is a wonderful dish that will delight you not only with its amazing taste, but also with its appearance. We offer you a classic cooking option, with eggplants and minced meat, with zucchini, with tomatoes, with bechamel sauce, with rice, in a slow cooker and with vegetables.

Classic Greek moussaka with eggplant and minced meat

This dish is prepared from young lamb, eggplants and baked in layers with a sauce of butter, flour, milk, cheese and herbs.

1. 
   How to cook eggplant moussaka in Greek style with minced meat according to the classic recipe? First, prepare all the ingredients. We thoroughly wash all vegetables and meat. Cut the eggplants into thin slices, cut the tomatoes into slices, and cut the onions into strips. Remove all films from the lamb, cut into small pieces and grind through a meat grinder or grind using a blender.
2. 
   Place the chopped tomatoes in a blender and grind until pureed. Place the coriander seeds and cloves in a mortar and grind them as well.
3. 
   Heat olive oil in a frying pan and fry the onion and garlic in it until they become transparent. Next, add the minced meat, mix and cook for 10 minutes. In a separate frying pan, fry the eggplant slices on both sides until golden brown and transfer to a paper towel to absorb excess fat.
4. 
   Add tomato puree and chopped cloves and coriander to the minced meat. Stir and simmer for 15-20 minutes over medium heat until all the liquid has evaporated. Pour white wine into the pan, bring to a boil and turn off the heat.
5. 
   Let's start preparing the sauce. Melt the butter in a thick-bottomed saucepan, add flour and fry for 5 minutes, stirring occasionally.
6. 
   Heat the milk until warm and pour it into the flour. Next, break the egg and vigorously mix everything with a whisk so that no lumps form.
7. 
   Add grated hard cheese and finely chopped parsley to the sauce, mix and remove from heat.
8. 
   Place half of the fried eggplants in a baking dish, add a layer of minced meat, then again – eggplants and minced meat. Pour the resulting sauce over everything.
9. 
   Preheat the oven to 200°C and bake eggplants with minced meat in it for 30-35 minutes.
10. 
    Transfer the finished dish to plates, decorate with herbs on top and serve. Bon appetit!

Greek moussaka with eggplant and minced meat at home

Potatoes, eggplants and zucchini are cut into slices and placed in a baking dish. Minced meat is fried in a frying pan with onions, tomato paste, garlic and thyme. The fried minced meat is placed on top of the vegetables and everything is topped with bechamel sauce.

Cooking time: 45 min.

Cooking time: 15 min.

Servings – 5.

Ingredients:

• Eggplant – 1 pc.
• Zucchini – 1 pc.
• Minced beef – 400-500 gr.
• Potatoes – 2 pcs.
• Tomatoes – 2 pcs.
• Tomato paste – 1 tbsp.
• Thyme – 1 tsp.
• Garlic – 2 cloves.
• Onions – 1 pc.
• Hard cheese – 50 gr.
• Vegetable oil – 1 tbsp.
• Butter – 50 gr.
• Wheat flour – 50 gr.
• Milk – 500 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the potatoes thoroughly under running water, peel and cut into thin slices.

2. Also wash the zucchini and eggplant and cut into circles the same thickness as the potatoes.

3. Take a baking dish and first lay out the potatoes in layers, then the zucchini and eggplant.

4. Peel the onion and chop it very finely. Heat vegetable oil in a frying pan and fry the onion in it until it becomes transparent.

5. Next, add the minced beef to the pan. The best option would be to make it yourself, since store-bought ones usually contain a lot of fat.

6. Cut the tomatoes into small cubes and add them to the minced meat. Next add tomato paste, chopped garlic cloves and thyme. Salt and pepper to taste and mix well.

7.Let's move on to preparing the sauce. Melt butter in a saucepan.

8. Next, add wheat flour and fry over medium heat for about 5 minutes.

9. Then pour in the milk, add salt and pepper to taste and vigorously mix everything with a whisk. Continue cooking until the sauce thickens.

10. Pour half of the prepared sauce over the vegetables.

11. Place the prepared minced meat on top and pour in the rest of the bechamel sauce.

12. Grate hard cheese and sprinkle the dish with it. Preheat the oven to 180^OC and bake the moussaka for 30-35 minutes.

13. Transfer the finished dish to a plate and serve with fresh vegetables. Bon appetit!

How to bake moussaka with eggplants and zucchini in the oven?

Zucchini, eggplant and minced beef fried with tomatoes and onions are laid out in layers in a baking dish. Everything is poured with bechamel sauce and sprinkled with cheese.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 6.

Ingredients:

• Eggplants – 3 pcs.
• Zucchini – 1 pc.
• Onions – 1 pc.
• Tomatoes – 3 pcs.
• Minced beef – 800 gr.
• Hard cheese – 100 gr.
• Garlic – 1-2 cloves.
• Milk – 500 ml.
• Eggs – 2 pcs.
• Butter – 40 gr.
• Vegetable oil – 1 tbsp.
• Wheat flour – 30 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Nutmeg - to taste.

Cooking process:

1. Wash the zucchini and eggplants and cut them into circles. Add a little salt to them so that they release juice. We also peel and finely chop the onion and garlic.

2. Scald the tomatoes with boiling water, then lower them into ice water, remove the skin and cut into small cubes.

3. Drain the resulting juice from the zucchini and eggplants and dry them on a paper towel.Heat a little vegetable oil in a frying pan and fry the vegetables in it until golden brown.

4. Also, separately fry the chopped onion and garlic in a frying pan until transparent and add the minced meat there. It is best to prepare minced meat yourself at home. Once it's cooked, add the chopped tomatoes and simmer for a few more minutes. Salt and pepper to taste, stir, remove from heat.

5. Let's start preparing the bechamel sauce. Melt butter in a saucepan. At this time, heat the milk separately.

6. Pour flour into the melted butter and mix well. Fry for about 30 seconds. Remove the saucepan from the heat and let cool slightly.

7. Gradually pour in the heated milk, constantly stirring with a whisk. Cook the sauce for about 3 minutes until it thickens.

8. Remove from heat and cool slightly. In a separate container, beat 2 eggs and pour them in a thin stream into the saucepan, while stirring with a whisk. Add salt to taste and a little nutmeg.

9. Take a baking dish and grease it with a small amount of vegetable oil. Place the fried eggplants in the first layer.

10. Next, add minced meat, grated hard cheese and zucchini.

11. Place the minced meat again as the last layer.

12. Now pour bechamel sauce over everything and sprinkle with grated cheese.

13. Preheat the oven to 180^OC and bake the moussaka for 40 minutes.

14. Let the finished dish sit for about 15 minutes, and then transfer it to plates and serve with herbs and vegetables. Bon appetit!

A simple and delicious recipe for moussaka with eggplant and tomatoes

Eggplants are laid out on the bottom of the baking dish, fried minced meat and chopped tomatoes are placed on top.Then everything is sprinkled with grated cheese and filled with egg and sour cream sauce.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings – 6.

Ingredients:

• Minced meat – 400-500 gr.
• Onions – 1-2 pcs.
• Eggplants – 5 pcs.
• Tomatoes – 5 pcs.
• Eggs – 6 pcs.
• Sour cream – 2-3 tbsp.
• Hard cheese – 250 gr.
• Dried Provencal herbs - to taste.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Peel the onion and chop finely. Heat a tablespoon of vegetable oil in a frying pan and fry the onion in it until it becomes soft.

2. Next, add the minced meat to the onion and fry for about 10-15 minutes, stirring occasionally. Add salt and pepper to taste. If desired, you can add half a glass of dry wine.

3. Cut the peel from the eggplant and cut into pieces 1-1.5 cm thick.

4. Fry the chopped eggplants in vegetable oil on both sides until golden brown.

5. Place the finished eggplants in a colander and press lightly to release excess oil. You can also place them on a paper towel.

6. Grate hard cheese on a coarse grater.

7. Make cuts on the tomatoes and scald them with boiling water. Then transfer to cold water, remove the skin and cut into round slices.

8. Place the eggplants in a baking dish, pepper, salt to taste and sprinkle with Provençal herbs.

9. Add grated cheese and place some of the minced meat on top.

10. Sprinkle with cheese again.

11. Lay out the chopped tomatoes last. Sprinkle them with salt, black pepper and Provençal herbs.

12. Spread the cheese.

13. In a separate container, beat eggs with sour cream and a small amount of salt.

14. Pour the resulting mixture into the mold.

15. Preheat the oven to 200^OC and bake the moussaka in it for 35-40 minutes.

16. Transfer the finished dish to plates, decorate with herbs and serve. Bon appetit!

Delicious moussaka with eggplant and bechamel sauce

The potatoes are boiled, cut into slices and placed in a baking dish, topped with fried eggplant and minced meat. Everything is topped with a sauce made from milk, butter, flour, nutmeg and eggs. Each layer is also sprinkled with grated cheese.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings – 6.

Ingredients:

• Eggplants – 100 gr.
• Minced meat – 800 gr.
• Potatoes – 500 gr.
• Tomatoes – 300 gr.
• Onions – 300 gr.
• Hard cheese – 200 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 2 tbsp.
• Milk – 800 ml.
• Butter – 80 gr.
• Wheat flour – 50 gr.
• Nutmeg 0.5 tsp.
• Eggs – 4 pcs.
• Oregano - to taste.
• Cinnamon – 1 stick.

Cooking process:

1. Peel the onion and chop finely. Heat vegetable oil in a frying pan and fry the onion in it until it turns golden.

2. Transfer the onions from the frying pan to a separate container and place the minced meat in the frying pan. Fry lightly, stirring occasionally.

3. Add fried onions and grated tomatoes to the minced meat.

4. Add salt, black pepper, oregano, cinnamon stick and mix. Simmer over medium heat until all the liquid has evaporated. Then increase the heat and fry the minced meat for a few more minutes. Remove the pan from the heat.

5. Wash the potatoes thoroughly, peel and cook until half cooked in salted water.

6. Wash the eggplants and cut into thin slices. Heat a little vegetable oil in a frying pan and fry the vegetable in it until a golden crust appears.

7.Let's start preparing the bechamel sauce. Melt the butter in a frying pan, add flour and fry for a few minutes, stirring constantly.

8. Next, gradually pour in hot milk, while stirring with a whisk. Add salt and nutmeg, mix again and let cool slightly. Beat the eggs into the mixture, stirring continuously.

9. Place half-cooked potatoes cut into slices on the bottom of the mold and sprinkle with a small amount of grated cheese.

10. Next, lay out the fried eggplants and also sprinkle with cheese.

11. The last thing to do is put the minced meat into the mold.

12. Pour the prepared bechamel sauce over everything.

13. Preheat the oven to 180^OC and bake the moussaka in it for 20-40 minutes. A few minutes before cooking, sprinkle the remaining hard cheese on top.

14. Transfer the finished dish to plates and serve with fresh vegetables. Bon appetit!

Step-by-step recipe for making moussaka with eggplant and rice

This is a vegetarian version of the dish. Ready rice is fried along with onions, parsley, wine and tomato juice. Baked potatoes with eggplant and rice are laid out in layers in a baking dish. Everything is poured with bechamel sauce and baked in the oven.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 8.

Ingredients:

• Potatoes – 500 gr.
• Eggplant – 600 gr.
• Zucchini – 500 gr.
• Olive oil – 6 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Boiled rice – 6 tbsp.
• Onions – 1 pc.
• Parsley – 1 bunch.
• Dried mint – 1 tsp.
• Dry white wine – 5 tbsp.
• Tomato juice – 250 ml.
• Milk – 500 ml.
• Butter – 1 tbsp.
• Wheat flour – 2 tbsp.
• Hard cheese – 50-80 gr.

Cooking process:

1.Wash and peel the potatoes, eggplants and zucchini well. Cut everything into slices 2-3 cm thick. Line a baking sheet with parchment paper and grease it with 3 tablespoons of olive oil. Place the vegetables there and mix them with your hands. Preheat the oven to 200^OC and place the baking sheet there for 20-30 minutes.

2. Heat the remaining olive oil in a frying pan and fry finely chopped onion until transparent. Next, add cooked rice, chopped parsley and mix.

3. Pour dry white wine and tomato juice into the rice, stir and simmer over medium heat, stirring occasionally, until all the liquid has evaporated.

4. Let's start preparing the bechamel sauce. To do this, melt the butter in a saucepan and pour the flour into it. Stir and fry for a couple of minutes. Next, gradually pour in the milk, stirring constantly. Cook the sauce until it becomes thick. Add salt and pepper to taste and remove from heat.

5. During this time, the vegetables should have baked. Place half of them in a baking dish and brush them with sauce.

6. Next, lay out a layer of rice.

7. Now add the second part of the vegetables.

8. Spread the remaining bechamel sauce on top and sprinkle everything with grated hard cheese.

9. Preheat the oven to 180^OC and bake the moussaka for 25-30 minutes. Cut the finished dish into portions, transfer to plates and serve. Bon appetit!

Greek moussaka with eggplant in a slow cooker

Onions, minced meat, tomatoes, eggplants, garlic and sour cream are placed in the multicooker bowl. Separately, prepare a sauce from milk, flour, eggs and cheese, which is poured into the contents of the multicooker.

Cooking time: 1 hour 10 minutes.

Cooking time: 10 min.

Servings – 5.

Ingredients:

• Eggplants – 2-3 pcs.
• Minced meat – 400-500 gr.
• Tomatoes – 3-4 pcs.
• Onions – 1-2 pcs.
• Garlic – 2-3 cloves.
• Sour cream – 5-6 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Olive oil – 2-3 tbsp.
• Butter – 40 gr.
• Wheat flour – 40 gr.
• Milk – 400 ml.
• Eggs – 2 pcs.
• Hard cheese – 100-150 gr.
• Ground nutmeg - to taste.

Cooking process:

1. On the multicooker, turn on the “frying” - “vegetables” program for 30 minutes. Pour some olive oil into a bowl and fry finely chopped onion until it becomes soft.

2. Next, add the minced meat and break it up with a spatula. Fry, stirring occasionally, for 7 minutes.

3. Wash the tomatoes and cut them into small cubes. Place in the multicooker bowl, stir and fry until all the liquid has evaporated.

4. Add salt and ground black pepper to taste, mix and turn off the multicooker. Transfer the finished minced meat from the bowl into a separate container.

5. Wash the eggplants, cut them into thin slices and place them on the bottom of the bowl, having previously greased it with olive oil. Salt and pepper to taste.

6. Next, lay out a layer of minced meat and continue alternating layers. At the end of the process the eggplants should be on top.

7. Grease the top layer with sour cream, close the multicooker lid and cook on the “pilaf” program for 40 minutes.

8. While everything is preparing, make the sauce. Melt the butter in a saucepan and add flour to it. Mix well. Remove from heat and heat milk until hot. Gradually pour it into the saucepan, stirring constantly. Place the sauce on the stove and cook it until thickened over low heat, stirring constantly. Remove from heat and add grated hard cheese. Mix everything thoroughly and let the sauce cool.Add eggs one at a time. Mix and set aside.

9. During this time, the moussaka should have been prepared. Therefore, open the lid and fill it with the prepared sauce.

10. Place the bowl on the air fryer and turn on 2 appliances at once. On the multicooker, select the “baking” program for 20 minutes, and on the convection oven set the temperature to 150^OWITH.

11. The finished moussaka should have a golden brown crust. Let it cool, otherwise it will fall apart.

12. Transfer the cooled dish into plates, decorate with herbs and serve. Bon appetit!

Vegetable moussaka with eggplant without meat

This dish is prepared from pumpkin, eggplant, green beans, garlic and cottage cheese. Everything is laid out in layers in a baking dish and filled with bechamel sauce made from milk, flour and butter.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings – 4.

Ingredients:

• Eggplants – 2-3 pcs.
• Pumpkin – 500 gr.
• Green beans – 200 gr.
• Cottage cheese – 100-200 gr.
• Garlic – 5 cloves.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.
• Khmeli-suneli - to taste.
• Milk – 700 ml.
• Wheat flour – 4-5 tbsp.
• Butter – 40 gr.

Cooking process:

1. We start by preparing bechamel sauce. To do this, melt the butter in a saucepan.

2. Add flour and mix well. Fry for a couple of minutes.

3. Heat the milk and gradually pour the hot liquid into the saucepan, stirring constantly. Cook over low heat, stirring constantly until the sauce thickens. Remove from heat and set aside.

4. Wash the eggplants, cut into thin slices and fry until golden brown. Grease a baking dish with oil and place the vegetable in it. Place green beans on top of the eggplants.We used frozen. Pour some of the sauce over and add some finely chopped garlic. Sprinkle with suneli hops to taste.

5. Cut the pumpkin into thin pieces and bake in the oven at 250^OC for 10 minutes. Let it cool a little and transfer it to the mold. Add finely chopped garlic, salt, pepper, suneli hops and pour over the sauce.

6. Now lay out the eggplants again, add garlic and spices.

7. Add cottage cheese on top and pour the remaining bechamel sauce. You can also sprinkle everything with cheese. Preheat the oven to 180^OC and bake the moussaka for 40 minutes.

8. Let the finished dish brew for a while, transfer it to plates and serve. Bon appetit!