📝 About This Recipe
This quintessential Greek masterpiece layers tender roasted eggplant and potatoes with a deeply aromatic red wine and cinnamon-spiked beef ragu. Topped with a cloud-like layer of golden, nutmeg-infused béchamel sauce, it is the ultimate comfort food that captures the soul of the Mediterranean. Every bite offers a harmonious balance of earthy vegetables, rich meat, and velvety cream, making it a show-stopping centerpiece for any gathering.
🥗 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 Olive Oil (for brushing and sautéing)
- 1 teaspoon Salt (for sweating eggplants)
The Beef Ragu
- 1.5 lbs Ground Beef (85% lean preferred)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 14 oz Crushed Tomatoes (canned)
- 1/2 cup Dry Red Wine (such as Agiorgitiko or Cabernet)
- 1 piece Cinnamon Stick
- 1 teaspoon Dried Oregano
The Béchamel Sauce
- 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 if possible)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
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2
Brush the eggplant and potato slices generously with olive oil. Roast the potatoes for 15-20 minutes and the eggplants for 20-25 minutes until tender and slightly golden. Set aside.
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3
In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon until no longer pink. Drain excess fat.
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4
Add the diced onions to the beef and sauté for 5 minutes until translucent. Stir in the garlic and tomato paste, cooking for another 2 minutes to caramelize the paste.
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5
Pour in the red wine to deglaze the pan, scraping up any brown bits. Add the crushed tomatoes, cinnamon stick, oregano, salt, and pepper.
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6
Simmer the meat sauce uncovered for 20-30 minutes until thick and most of the liquid has evaporated. Remove the cinnamon stick.
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7
While the sauce simmers, make the béchamel. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes (do not brown).
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8
Gradually whisk in the warm milk. Continue cooking and whisking constantly until the sauce thickens enough to coat the back of a spoon.
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9
Remove béchamel from heat. Whisk in a pinch of nutmeg, half of the grated cheese, and finally, quickly whisk in the egg yolks to create a rich, glossy finish.
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10
Lower oven temperature to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
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11
Layer the potatoes on the bottom, followed by half the eggplants. Spread the beef ragu evenly over the vegetables.
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12
Top with the remaining eggplant slices. Pour the béchamel sauce over the top, smoothing it out with a spatula.
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13
Sprinkle the remaining cheese over the top. Bake for 45-50 minutes until the top is deeply golden brown and bubbling.
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14
CRITICAL STEP: Let the moussaka rest for at least 30-45 minutes before slicing. This allows the layers to set so you get clean, beautiful squares.
💡 Chef's Tips
Salt the eggplants properly to remove bitterness and prevent the dish from becoming watery. Roasting the vegetables instead of traditional frying reduces the oiliness and makes the dish lighter. Ensure the meat sauce is very thick; if it is too runny, the moussaka will collapse when served. Always warm your milk before adding it to the roux to prevent lumps in your béchamel. For an authentic flavor, use Greek Kefalotyri cheese, but Pecorino Romano or Parmesan are excellent substitutes.
🍽️ Serving Suggestions
Serve with a crisp Greek Horiatiki salad (tomatoes, cucumbers, olives, and feta). A glass of medium-bodied Greek red wine, like Xinomavro, pairs beautifully with the cinnamon notes. Offer warm, crusty pita bread or sourdough to soak up any extra béchamel. A simple side of roasted lemon potatoes or steamed green beans with lemon and oil. Finish the meal with a light honey-drizzled yogurt or fresh figs.