📝 About This Recipe
This quintessential Greek masterpiece is a labor of love, layering tender roasted eggplants, succulent spiced lamb, and a cloud-like blanket of nutmeg-scented béchamel. Often referred to as the 'Lasagna of the Middle East,' our version balances the richness of the meat sauce with the earthy sweetness of potatoes for a truly authentic texture. It is a celebratory dish that brings the warmth of an Athenian 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 Extra Virgin Olive Oil (for brushing and sautéing)
- 1 tablespoon Sea Salt (for sweating the eggplants)
The Spiced Meat Sauce
- 1.5 lbs Ground Lamb or Beef (lamb is more traditional)
- 1 large Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 14 oz Crushed Tomatoes (canned)
- 2 tablespoons Tomato Paste
- 1/2 cup Dry Red Wine (such as Agiorgitiko or Cabernet)
- 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 (finely grated)
- 1/2 teaspoon Ground Nutmeg (freshly grated is best)
👨🍳 Instructions
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1
Start by prepping the eggplants. Place the sliced rounds in a colander, sprinkle generously with sea salt, and let them sit for 30 minutes to draw out bitterness. Rinse and pat them very dry with paper towels.
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2
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Arrange the eggplant and potato slices in a single layer, brush both sides with olive oil, and roast for 20-25 minutes until tender and lightly golden. Set aside.
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3
While the vegetables roast, prepare the meat sauce. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 5 minutes until translucent.
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4
Add the ground meat to the skillet, breaking it up with a wooden spoon. Cook until browned. Stir in the minced garlic and tomato paste, cooking for another 2 minutes to caramelize the paste.
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5
Deglaze the pan with the red wine, scraping up any browned bits. Add the crushed tomatoes, cinnamon stick, oregano, and allspice. Simmer on low heat for 30 minutes until the sauce is thick and most liquid has evaporated.
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6
For the Béchamel: Melt the 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
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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8
Remove the Béchamel from heat. Quickly whisk in the egg yolks, half of the grated cheese, nutmeg, and a pinch of salt. Cover with plastic wrap touching the surface to prevent a skin from forming.
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9
Assemble the Moussaka: Grease a 9x13 inch deep baking dish. Layer the roasted potatoes on the bottom, followed by half of the eggplant slices.
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10
Spread the meat sauce evenly over the eggplants (remove the cinnamon stick first). Top with the remaining eggplant slices.
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11
Pour the Béchamel sauce over the top, smoothing it out with a spatula. Sprinkle the remaining cheese over the surface.
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12
Bake at 350°F (175°C) for 45-50 minutes, or until the top is deeply golden brown and the sauce is bubbling.
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13
CRITICAL STEP: Allow the Moussaka to rest for at least 45 minutes before cutting. This allows the layers to set so you can serve clean, beautiful squares.
💡 Chef's Tips
Don't skip the eggplant salting; it removes excess moisture and prevents a soggy casserole. Roasting the vegetables instead of frying them (the traditional way) makes the dish lighter and less greasy. Ensure the meat sauce is quite thick; if it's too watery, the layers will collapse when sliced. If you can't find Kefalotyri cheese, a mix of Pecorino Romano and Parmesan is an excellent substitute. Freshly grating your nutmeg provides a much more aromatic and complex flavor than pre-ground.
🍽️ Serving Suggestions
Serve with a crisp Horiatiki (Greek Village Salad) featuring vine-ripened tomatoes and feta. A glass of medium-bodied Greek red wine like Xinomavro cuts through the richness beautifully. Offer some crusty sourdough bread to soak up any extra sauce. A side of lemon-garlic roasted green beans adds a bright, acidic contrast to the savory meat. Finish the meal with a light honey-drizzled yogurt and walnuts.