📝 About This Recipe
This quintessential Greek masterpiece layers tender roasted eggplant and potatoes with a deeply aromatic, wine-infused lamb and beef ragu. Crowned with a thick, cloud-like layer of nutmeg-scented béchamel that browns into a golden crust, it is the ultimate expression of Mediterranean comfort. Each bite offers a harmonious balance of savory meat, earthy vegetables, and silky cream, transporting your senses to a seaside taverna in the heart of Athens.
🥗 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 Extra Virgin Olive Oil (for brushing and sautéing)
- 1 teaspoon Salt (for sweating the eggplant)
The Meat Ragu
- 1 pound Ground Lamb (can substitute with all beef if preferred)
- 1/2 pound Ground Beef (lean)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 14 ounces Crushed Tomatoes (canned)
- 1/2 cup Dry Red Wine (Agiorgitiko or Cabernet Sauvignon)
- 1 piece Cinnamon Stick (whole)
- 1 teaspoon Dried Oregano (Greek variety preferred)
The Béchamel Topping
- 1/2 cup Unsalted Butter (8 tablespoons)
- 1/2 cup All-Purpose Flour
- 3.5 cups Whole Milk (warmed slightly)
- 2 large Egg Yolks (beaten)
- 1/2 cup Kefalotyri or Parmesan Cheese (finely grated)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
👨🍳 Instructions
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1
Slice the eggplants into rounds, sprinkle generously with salt, and let them sit in a colander 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 parchment-lined baking sheets, brush 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 over medium-high heat, brown the ground lamb and beef, breaking it up with a wooden spoon. Drain excess fat.
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4
Add the diced onion to the meat and sauté for 5 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.
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5
Deglaze the pan with red wine, scraping up any browned bits. Add the crushed tomatoes, cinnamon stick, oregano, salt, and pepper. Simmer uncovered for 30 minutes until the sauce is thick and most liquid has evaporated.
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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 light roux (do not let it brown).
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7
Slowly pour in the warmed 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. Whisk in a pinch of salt, the nutmeg, and half of the grated cheese. Let it cool for 5 minutes, then temper and whisk in the egg yolks quickly.
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9
Lower oven temperature to 350°F (175°C). In a deep 9x13 inch 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 vegetables (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 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 casserole is bubbling.
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13
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
Always salt and drain your eggplant; this prevents the dish from becoming soggy and removes bitter notes. Ensure your meat sauce is quite thick; if it is too watery, the bottom of the casserole will be swimming in liquid. Roasting the vegetables instead of traditional frying saves calories and prevents the dish from being overly greasy. If you can't find Greek Kefalotyri cheese, a mix of Pecorino Romano and Parmesan is an excellent salty substitute. For a deeper flavor, make the meat sauce a day in advance to let the spices fully develop.
🍽️ 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 lamb. Accompany with warm pita bread or crusty sourdough to soak up the extra béchamel. A simple side of roasted lemon-garlic green beans provides a bright contrast to the rich casserole. Finish the meal with a light lemon sorbet or a piece of honey-soaked baklava.