📝 About This Recipe
This quintessential Greek masterpiece is a labor of love, layering tender roasted eggplants and potatoes with a rich, cinnamon-scented lamb ragu. Topped with a thick, velvet-smooth blanket of nutmeg-infused Béchamel, it is baked until golden-brown and bubbling. It’s the ultimate comfort food—a savory symphony of textures and warm spices that brings the soul of a Grecian taverna right to your dining table.
🥗 Ingredients
The Vegetable Base
- 3 pieces 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 (for brushing and sautéing)
- 2 teaspoons Salt (for sweating eggplants)
The Meat Ragu
- 1.5 lbs Ground Lamb or Beef (lamb is more traditional)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 14 oz Crushed Tomatoes (canned)
- 2 tablespoons Tomato Paste
- 1/2 cup Dry Red Wine (like Agiorgitiko or Merlot)
- 1 piece Cinnamon Stick
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Ground Allspice
The 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 (grated)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
👨🍳 Instructions
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1
Prepare the eggplants: Place eggplant slices in a colander, sprinkle with salt, and let sit for 30 minutes to draw out bitterness. Rinse and pat thoroughly dry with paper towels.
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2
Preheat your oven to 400°F (200°C). Arrange eggplant and potato slices on baking sheets, brush lightly with olive oil, and roast for 20-25 minutes until tender and lightly golden. Set aside.
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3
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the onions and sauté for 5 minutes until translucent. Add the ground meat, breaking it up with a spoon until browned.
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4
Stir in the garlic and tomato paste, cooking for 2 minutes. Deglaze the pan with red wine, scraping up any browned bits from the bottom.
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5
Add the crushed tomatoes, cinnamon stick, oregano, and allspice. Simmer uncovered for 20-30 minutes until the sauce is thick and most liquid has evaporated. Remove the cinnamon stick.
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6
Make the Béchamel: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to create a roux (do not let it brown).
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7
Gradually pour in the warm milk while whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon.
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8
Remove Béchamel from heat. Stir in the nutmeg, half of the grated cheese, and a pinch of salt. Let cool for 5 minutes, then quickly whisk in the egg yolks until smooth.
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9
Assemble: Grease a 9x13 inch baking dish. Layer the roasted potatoes on the bottom, followed by half of the eggplants. Spread the meat sauce evenly over the vegetables.
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10
Top with the remaining eggplant slices. Pour the Béchamel sauce over the top, smoothing it out to the edges. Sprinkle with the remaining cheese.
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11
Lower oven temp to 350°F (175°C) and bake for 45-50 minutes until the top is deeply golden brown and the edges are bubbling.
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12
CRITICAL STEP: Let the Moussaka rest for at least 30-45 minutes before slicing. This allows the layers to set so you can serve clean, beautiful squares.
💡 Chef's Tips
Don't skip the eggplant sweating; it prevents the dish from becoming greasy and bitter. Roasting the vegetables instead of frying them (the traditional method) makes the dish lighter and less oil-heavy. Ensure your meat sauce is quite thick; if it's too watery, the bottom of the casserole will be soggy. If you can't find Kefalotyri cheese, a salty Pecorino Romano or Parmesan is an excellent substitute. Always warm your milk before adding it to the roux to ensure a perfectly silky, lump-free Béchamel.
🍽️ Serving Suggestions
Serve with a crisp Horiatiki (Greek Salad) featuring plenty of feta and kalamata olives. A glass of bold Greek red wine, like Xinomavro, cuts through the richness of the Béchamel. Warm, crusty sourdough bread is perfect for mopping up any leftover sauce. Finish the meal with a light lemon sorbet to cleanse the palate after the heavy spices.