📝 About This Recipe
Moussaka is the undisputed crown jewel of Greek cuisine, a majestic casserole that marries earthy vegetables with a deeply aromatic meat sauce. This version features layers of tender roasted eggplant and potatoes, a rich cinnamon-scented lamb and beef ragu, and a cloud-like topping of velvety Béchamel sauce. It is a labor of love that rewards the cook with a symphony of Mediterranean flavors and a stunning presentation.
🥗 Ingredients
The Vegetables
- 3 large Eggplants (sliced into 1/2 inch rounds)
- 3 large Potatoes (Russet or Yukon Gold, peeled and sliced into 1/4 inch rounds)
- 1/2 cup Olive Oil (for brushing and sautéing)
The Meat Sauce (Kreas)
- 1.5 lbs Ground Lamb or Beef (or a 50/50 mix of both)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 14 oz Crushed Tomatoes (canned)
- 2 tablespoons Tomato Paste
- 1/2 cup Red Wine (dry variety like Agiorgitiko or Cabernet)
- 1 piece Cinnamon Stick
- 1 teaspoon Dried Oregano
The Béchamel Topping
- 1/2 cup Unsalted Butter
- 3/4 cup All-purpose Flour
- 4 cups Whole Milk (warmed)
- 2 large Egg Yolks (beaten)
- 1 cup Kefalotyri or Parmesan Cheese (grated)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
👨🍳 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
Toss the potato slices with 2 tablespoons of olive oil and a pinch of salt. Roast on a separate baking sheet for 15-20 minutes until tender but not browned. Remove and set aside.
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3
Brush the eggplant slices with olive oil and roast for 20-25 minutes, turning halfway through, until soft and lightly golden.
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4
In a large skillet over medium-high heat, brown the ground meat. Drain excess fat, then add the diced onions and cook until translucent (about 5 minutes).
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5
Stir in the garlic and tomato paste, cooking for 2 minutes to caramelize. Pour in the red wine to deglaze the pan, scraping up any browned bits.
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6
Add the crushed tomatoes, cinnamon stick, oregano, salt, and pepper. Simmer on low heat for 30 minutes until the sauce is thick and most liquid has evaporated. Remove the cinnamon stick.
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7
For the Béchamel: Melt butter in a medium saucepan 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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8
Slowly 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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9
Remove Béchamel from heat. Whisk in a pinch of nutmeg, half of the grated cheese, and finally the egg yolks, whisking rapidly so they don't scramble.
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10
Assemble: In a deep 9x13 inch baking dish, layer the potatoes first (the foundation). Follow with half of the eggplants, then spread the meat sauce evenly over the top.
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11
Add the remaining eggplant slices. Pour the Béchamel sauce over the entire dish, smoothing it to the edges. Sprinkle the remaining cheese on top.
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12
Bake at 350°F (175°C) 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 can serve beautiful, clean squares.
💡 Chef's Tips
Always salt and drain your eggplants; this prevents the dish from becoming bitter or watery. Make sure your meat sauce is quite thick; if it's too runny, the bottom of the casserole will be soggy. Warm the milk before adding it to the roux to ensure a perfectly smooth, lump-free Béchamel. If you can't find Greek Kefalotyri cheese, a mix of Pecorino Romano and Parmesan is an excellent substitute. For a lighter version, roast the vegetables as instructed rather than traditional deep-frying.
🍽️ Serving Suggestions
Serve with a crisp Horiatiki (Greek Village Salad) featuring feta and Kalamata olives. A glass of bold Greek red wine, such as Xinomavro, cuts through the richness of the Béchamel. Fresh crusty sourdough bread is perfect for mopping up any stray meat sauce. Finish the meal with a light lemon sorbet or Greek yogurt with honey to cleanse the palate.