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.
Ingredients
Units
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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