Classic Greek Moussaka
Prep Time
90 minutes
Calories
550 kcal (est.)
Difficulty
Medium
Ingredients
- 3 large eggplants, sliced 1/2-inch thick
- Salt
- Olive oil, for frying
- 1 lb ground lamb or beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup red wine (optional)
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1 bay leaf
- Black pepper to taste
- For the Béchamel sauce:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk, warmed
- 1/4 tsp ground nutmeg
- 2 egg yolks
- 1/2 cup grated Parmesan or Kefalotyri cheese
- For topping and garnish:
- 1/2 cup crumbled feta cheese
- Fresh thyme or parsley, chopped
Instructions
- Prepare the eggplants: Lay eggplant slices on paper towels, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry thoroughly. Heat olive oil in a large skillet over medium-high heat and fry eggplant slices in batches until golden brown on both sides. Alternatively, brush with olive oil and bake at 400°F (200°C) for 20-25 minutes until tender. Set aside.
- Make the meat sauce: Heat 2 tbsp olive oil in a large pot or deep skillet over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant. Add the ground lamb or beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in the red wine (if using) and let it simmer until mostly evaporated. Add the crushed tomatoes, tomato paste, oregano, cinnamon, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, allowing flavors to meld. Remove the bay leaf before assembling.
- Prepare the Béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens to a creamy consistency, about 5-7 minutes. Remove from heat. Stir in the nutmeg. In a small bowl, whisk the egg yolks, then gradually temper them by adding a spoonful of the hot béchamel sauce to the yolks, whisking constantly. Pour the tempered yolks back into the béchamel sauce and whisk until fully incorporated. Stir in the grated cheese.
- Assemble the Moussaka: Preheat oven to 350°F (175°C). Lightly grease a large baking dish (approx. 9x13 inches or a round terracotta dish). Arrange a layer of fried eggplant slices at the bottom. Spoon the entire meat sauce over the eggplant layer, spreading evenly. Place another layer of eggplant slices over the meat sauce. Pour the béchamel sauce over the final layer of eggplant, spreading it smoothly to cover the entire surface.
- Bake for 45-60 minutes, or until the béchamel is golden brown and bubbly. If the top browns too quickly, cover loosely with foil. Let the moussaka rest for at least 15-20 minutes before serving to allow it to set. Garnish with crumbled feta cheese and fresh thyme or parsley before serving.