Moussaka

Moussaka is not a quick dinner. It is a project, and it rewards every minute you put into it. Layers of roasted eggplant, a cinnamon-scented lamb sauce. A thick, golden bechamel that puffs up in the oven: this is Greek home cooking at its most generous. If you have ever had a great moussaka, you remember it. The flavors are warm and complex, the textures shift between silky eggplant and rich, meaty sauce.

That bechamel crust on top is reason enough to make the whole thing. This version roasts the eggplant rather than frying it, which keeps things lighter and avoids the oil-sponge problem that plagues many recipes. The egg yolks in the bechamel are traditional and essential: they give the topping enough body to set into a sliceable layer rather than running everywhere when you cut a portion. The cinnamon and allspice in the meat sauce are what make this taste distinctly Greek rather than like a generic meat sauce. Plan to let the finished moussaka rest at least twenty minutes before cutting. Better yet, make it a day ahead. Like lasagna, moussaka is one of those rare dishes that genuinely improves overnight as the layers settle and the flavors deepen. Make it the day before if you can.

How to Make Moussaka

Salt and Roast the Eggplant

Slice the eggplant into 1/3-inch rounds, salt generously on both sides, and lay on paper towels for 30 minutes. This draws out bitter moisture that would otherwise make the finished dish watery. Pat dry thoroughly before cooking.

Roast the slices brushed with olive oil at 400F (200C) for 20 to 25 minutes, flipping once. Roasting instead of frying means the eggplant does not absorb cups of oil and the final dish is lighter without sacrificing flavor.

Build a Rich Meat Sauce

Brown the ground lamb with onion and garlic until deeply colored. Stir in tomato paste and cook for a minute, then add crushed tomatoes, red wine, cinnamon, allspice, oregano, and a bay leaf. Simmer for 30 to 40 minutes until thick. The sauce should be rich and concentrated, not watery, because any excess liquid will make the layers slide apart.

The cinnamon and allspice are not strong enough to taste individually, but together they give the sauce a warmth that is unmistakably Greek.

Make a Proper Bechamel

Melt butter, whisk in flour, cook the roux for 2 minutes, then add warm milk gradually while whisking constantly. Cook until thick enough to coat the back of a spoon. Off heat, whisk in egg yolks, nutmeg, and a generous amount of grated kefalotyri or Parmesan.

The egg yolks are traditional and essential: they set the bechamel into a firm, golden crust during baking. Without them, the top stays soft and pale. Pour the bechamel over the assembled layers, smooth the top, and bake at 375F (190C) for 45 minutes until puffed and deeply golden.

Moussaka

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• Author: Honest Cooking
• Total Time: 120 minutes
• Yield: 8 servings

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Description

Moussaka is the undisputed centerpiece of Greek home cooking — layers of silky fried eggplant, a cinnamon-scented meat sauce, and a thick, golden bechamel gratin that puffs and browns in the oven. It is a dish of considerable effort, but the result is so deeply satisfying that no one who has eaten a proper moussaka forgets it. Like lasagna, it is actually better the next day.

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Ingredients

Units USM

• 2 large eggplants (about 2 pounds total), sliced into 1/3-inch rounds
• Kosher salt for sweating the eggplant
• 1/4 cup olive oil for brushing
• 2 medium Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
• For the meat sauce:
• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 1/2 pounds ground lamb (or a mix of lamb and beef)
• 1 can (14.5 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
• For the bechamel:
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 2 large egg yolks
• 1/2 cup grated kefalotyri or Parmesan cheese
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• Pinch of white pepper

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Instructions

1. Salt the eggplant slices generously on both sides and lay them on paper towels or a wire rack for 30 minutes. This draws out bitter moisture. Pat dry thoroughly.
2. Preheat the oven to 400°F. Brush the eggplant slices with olive oil on both sides and arrange on sheet pans. Roast for 20-25 minutes, flipping once, until golden and tender. Set aside. Reduce oven to 375°F.
3. For the meat sauce: heat the olive oil over medium-high heat in a large skillet. Add the onion and cook for 6 minutes until soft. Add the garlic and cook 30 seconds. Add the ground lamb and break it apart, cooking until browned, about 8 minutes. Drain any excess fat.
4. Add the crushed tomatoes, tomato paste, red wine, cinnamon, allspice, oregano, salt, pepper, and bay leaf. Simmer on medium-low for 20 minutes until thick and concentrated. Remove the bay leaf.
5. For the bechamel: melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add the warm milk, whisking constantly, until smooth and thick, about 6-7 minutes. Remove from heat. Whisk in the egg yolks one at a time, then the cheese, nutmeg, salt, and white pepper.
6. Assemble in a 9×13-inch baking dish: arrange the potato slices in a single layer on the bottom. Layer half the eggplant slices over the potatoes. Spread all the meat sauce evenly over the eggplant. Layer the remaining eggplant slices on top. Pour the bechamel over everything, spreading it to the edges.
7. Bake at 375°F for 40-45 minutes until the top is puffed and deep golden brown. Let the moussaka rest for at least 20 minutes before cutting — this is not optional, as it needs time to set and hold its layers.

Notes

• Salting and roasting the eggplant rather than frying it produces a lighter result and prevents the eggplant from absorbing excessive oil.
• The egg yolks in the bechamel are traditional — they give the topping more body and help it set into a sliceable layer rather than a pourable sauce.
• Moussaka improves dramatically after resting overnight in the refrigerator. Reheat individual portions in the oven at 350°F for 20 minutes.

• Category: Main Course
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 585
• Sugar: 7
• Sodium: 500
• Fat: 42
• Carbohydrates: 27
• Fiber: 2
• Protein: 22

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