Moussaka

A magnificent Greek casserole layering silky roasted eggplant, richly spiced lamb ragu, and a golden, cloud-like bechamel topping. A dish worthy of a celebration.

Ingredients

• 3 large eggplants, sliced into 1/4-inch rounds
• 3 tbsp olive oil
• 1.5 lb ground lamb (or beef)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 2 tbsp tomato paste
• ½ cup dry red wine
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• 1 tsp dried oregano
• 1 bay leaf
• 4 tbsp unsalted butter
• ⅓ cup all-purpose flour
• 3 cups whole milk, warmed
• ¼ tsp nutmeg
• 2 large egg yolks
• ½ cup Parmesan cheese, grated
• 1.5 tsp salt, divided
• ½ tsp black pepper

Method

1. Preheat oven to 400 degrees F. Arrange eggplant slices on sheet pans, brush both sides with olive oil, and season with salt. Roast for 20 minutes, flipping halfway, until golden and tender. Reduce oven to 375 degrees F.
2. While eggplant roasts, heat a large skillet over medium-high heat. Brown the ground lamb, breaking it up, for 6 minutes. Drain excess fat. Add onion and cook 4 minutes. Add garlic, cook 1 minute.
3. Add wine to deglaze and cook until reduced by half. Stir in crushed tomatoes, tomato paste, cinnamon, allspice, oregano, bay leaf, salt, and pepper. Simmer for 15 minutes until thick. Remove bay leaf.
4. Make the bechamel: melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in warm milk, stirring constantly until thick and smooth, about 5 minutes. Remove from heat, stir in nutmeg and Parmesan. Let cool slightly, then whisk in egg yolks.
5. Layer the moussaka in a 9x13-inch baking dish: half the eggplant slices on the bottom, then all the meat sauce, then the remaining eggplant. Pour the bechamel evenly over the top and spread smooth.
6. Bake at 375 degrees F for 35-40 minutes until the top is golden brown and the casserole is bubbling at the edges.
7. Let rest for at least 20 minutes before cutting. This is critical for clean slices.

Chef's note: The resting time is not optional; the moussaka will fall apart if cut too soon. You can assemble it fully the day before and refrigerate, then bake an extra 10 minutes from cold.

Nutrition per serving

More Greek recipes

• Spanakopita
• Greek Salad
• Baklava
• Mediterranean Stuffed Peppers
• Lamb Gyros
• Lemon Herb Grilled Fish