📝 About This Recipe
This quintessential Greek masterpiece layers tender roasted eggplant and potatoes with a rich, aromatic lamb ragù simmered in red wine and warm spices. Topped with a cloud-like layer of nutmeg-infused béchamel that bakes to a golden bronze, it is the ultimate comfort food for a Mediterranean feast. Every bite offers a harmonious balance of savory meat, velvety vegetables, and creamy custard-like topping that transports you straight to a seaside taverna.
🥗 Ingredients
The Vegetable Base
- 3 large Eggplants (sliced into 1/2 inch rounds)
- 2 large Russet Potatoes (peeled and sliced into 1/4 inch rounds)
- 1/2 cup Olive Oil (extra virgin, for brushing)
- 1 teaspoon Salt (for sweating eggplants)
Lamb Ragù
- 2 lbs Ground Lamb (high quality, lean)
- 1 Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 15 oz Crushed Tomatoes (canned)
- 1/2 cup Dry Red Wine (such as Agiorgitiko or Cabernet)
- 1 piece Cinnamon Stick (whole)
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Ground Allspice
Creamy Béchamel Topping
- 1/2 cup Unsalted Butter
- 1/2 cup All-Purpose Flour
- 3.5 cups Whole Milk (warmed)
- 2 large Egg Yolks (beaten)
- 1/2 cup Kefalotyri or Parmesan Cheese (finely grated)
- 1/2 teaspoon Ground Nutmeg (freshly grated is best)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Arrange the eggplant rounds on a baking sheet, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat them dry with paper towels.
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2
Lightly brush both sides of the eggplant and potato slices with olive oil. Arrange on baking sheets and roast for 20-25 minutes until tender and lightly golden. Set aside.
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3
In a large skillet or Dutch oven over medium-high heat, brown the ground lamb, breaking it up with a wooden spoon. Drain excess fat, leaving about 1 tablespoon in the pan.
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4
Add the diced onion to the lamb and sauté for 5 minutes until translucent. Stir in the garlic and cook for another minute until fragrant.
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5
Deglaze the pan with red wine, scraping up the brown bits. Add the crushed tomatoes, cinnamon stick, oregano, and allspice. Reduce heat and simmer for 30 minutes until the sauce is thick and meaty.
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6
While the meat simmers, prepare the béchamel. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes to create a roux, but do not let it brown.
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7
Slowly pour in the warm milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon.
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8
Remove the béchamel from heat. Whisk in a pinch of salt, the nutmeg, and half of the grated cheese. Let it cool slightly, then temper the egg yolks by adding a spoonful of warm sauce to them before whisking the yolk mixture back into the main pot.
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9
Lower oven temperature to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Layer the roasted potatoes across the bottom, followed by half of the eggplants.
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10
Remove the cinnamon stick from the lamb ragù and pour the meat mixture over the vegetable layers, spreading it evenly.
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11
Add the remaining eggplant slices on top of the meat. Pour the creamy béchamel over the entire dish, smoothing it to the edges. Sprinkle with the remaining cheese.
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12
Bake for 45-50 minutes until the top is deeply golden brown and the sauce is bubbling. Let it rest for at least 30 minutes before slicing; this is crucial for the layers to set.
💡 Chef's Tips
Always salt and drain your eggplants to remove bitterness and prevent the dish from becoming watery. Roasting the vegetables instead of frying them (the traditional method) makes the dish lighter and less greasy. Ensure your meat sauce is quite thick; if it's too runny, the layers will collapse when served. Don't skip the resting time! Moussaka is like lasagna; it needs time to firm up so you can see the beautiful distinct layers. Freshly grated nutmeg in the béchamel is the 'secret' ingredient that provides that authentic Greek flavor profile.
🍽️ Serving Suggestions
Serve with a crisp Horiatiki (Greek Salad) featuring vine-ripened tomatoes, cucumbers, and feta. A glass of medium-bodied Greek red wine, like a Xinomavro, cuts through the richness of the lamb. Offer some crusty sourdough bread to soak up any remaining savory juices. Finish the meal with a light lemon sorbet or fresh figs to balance the hearty nature of the dish. A side of garlicky tzatziki provides a cool, refreshing contrast to the warm spices.