📝 About This Recipe
This elevated Greek classic reimagines the traditional meat sauce as a deeply flavored, slow-cooked lamb ragù, braised until it reaches a melt-in-your-mouth consistency. Layers of tender roasted eggplant and golden potatoes provide a structural foundation for the rich meat, all crowned with a cloud-like nutmeg-infused béchamel. It is a labor of love that transforms humble ingredients into a centerpiece of Mediterranean warmth and aromatic complexity.
🥗 Ingredients
The Vegetables
- 3 large Eggplants (sliced into 1/2 inch rounds)
- 2 large Russet Potatoes (peeled and sliced into 1/4 inch rounds)
- 1/2 cup Extra Virgin Olive Oil (for brushing)
The Slow-Braised Lamb Ragù
- 2 pounds Ground Lamb (preferably shoulder cut for fat content)
- 2 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1/2 cup Dry Red Wine (such as Agiorgitiko or Cabernet Sauvignon)
- 14 ounces Crushed Tomatoes (canned, high quality)
- 1 piece Cinnamon Stick (whole)
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Ground Allspice
The Béchamel & Topping
- 1/2 cup Unsalted Butter
- 1/2 cup All-Purpose Flour
- 4 cups Whole Milk (warmed)
- 2 large Egg Yolks (beaten)
- 1 cup Kefalotyri or Parmesan Cheese (finely grated)
- 1/2 teaspoon Fresh Nutmeg (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Arrange eggplant and potato slices on baking sheets lined with parchment paper. Brush both sides generously with olive oil and season with salt.
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2
Roast the potatoes for 20 minutes and the eggplant for 25-30 minutes until soft and slightly golden. Remove from oven and set aside to cool.
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3
In a large heavy-bottomed pot or Dutch oven, brown the ground lamb over medium-high heat. Break it up with a wooden spoon until fully cooked and starting to crisp. Drain excess fat, leaving about 2 tablespoons in the pot.
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4
Add the diced onions to the lamb and sauté for 5-7 minutes until translucent. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
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5
Deglaze the pot with red wine, scraping up all the flavorful browned bits (fond) from the bottom. Allow the wine to reduce by half.
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6
Add the crushed tomatoes, cinnamon stick, oregano, and allspice. Season with salt and pepper. Cover and reduce heat to low, simmering gently for 45-60 minutes until the sauce is thick and the lamb is incredibly tender.
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7
While the meat braises, make the béchamel. Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes to remove the raw flour taste, but do not let it brown.
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8
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon.
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9
Remove béchamel from heat. Whisk in the nutmeg, half of the grated cheese, and a pinch of salt. Let it cool for 5 minutes, then quickly whisk in the egg yolks until smooth.
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10
To assemble, grease a 9x13 inch baking dish. Layer the potatoes on the bottom, followed by half of the eggplant. Spread the slow-cooked lamb ragù (discard the cinnamon stick) evenly over the vegetables.
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11
Top with the remaining eggplant slices, then pour the béchamel sauce over the top, smoothing it out to the edges. Sprinkle with the remaining cheese.
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12
Bake at 350°F (175°C) for 45-55 minutes until the top is deeply golden brown and the sauce is bubbling.
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13
Crucial Step: Let the moussaka rest for at least 30-45 minutes before slicing. This allows the layers to set so you get a clean, beautiful cross-section.
💡 Chef's Tips
Salt the eggplant slices and let them sit for 20 minutes before roasting to draw out moisture and bitterness; pat dry before oiling. Roasting the vegetables instead of traditional frying makes the dish lighter and prevents it from becoming overly greasy. For the best flavor, make the lamb ragù a day in advance to let the spices fully permeate the meat. If you can't find Kefalotyri cheese, a mix of Pecorino Romano and Parmesan is an excellent substitute. Ensure your béchamel is thick; if it's too runny, it will seep into the meat layer rather than sitting proudly on top.
🍽️ Serving Suggestions
Serve with a crisp Horiatiki (Greek Village Salad) featuring vine-ripened tomatoes and Kalamata olives. Pair with a bold, acidic red wine like a Xinomavro to cut through the richness of the lamb and cream. A side of warm, crusty sourdough bread is perfect for mopping up any stray sauce. Finish the meal with a light lemon sorbet or Greek yogurt with honey to cleanse the palate.