Moussaka (Μουσακάς)

Recipe & Instructions (US Units)

Ingredients:

• For the Meat Sauce:

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 lbs ground lamb or beef
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 1/2 cup dry red wine (optional)
  • 1 cinnamon stick
  • 1/4 tsp ground cloves
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley

• For the Vegetables:

  • 2 large eggplants (about 2.5 lbs), sliced 1/2-inch thick
  • Salt
  • Olive oil for frying/brushing
  • Optional: 2 medium potatoes, peeled and sliced 1/4-inch thick

• For the Béchamel Sauce:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • Pinch of grated nutmeg
  • Salt and white pepper to taste
  • 2 large egg yolks, lightly beaten
  • 1/2 cup grated Parmesan or Kefalotyri cheese

Instructions:

1. Prepare Eggplant: Sprinkle eggplant slices with salt and let sit in a colander for 30 mins to draw out bitterness and moisture. Rinse and pat thoroughly dry.
2. Cook Eggplant (and Potatoes): Either lightly fry eggplant slices in olive oil until golden brown or brush with oil and bake at 400°F (200°C) until tender and slightly browned. If using potatoes, lightly fry or bake them too.
3. Make Meat Sauce: Heat 2 tbsp olive oil in a large skillet or pot. Sauté onion until soft, add garlic and cook for 1 minute. Add ground meat, break it up, and cook until browned. Drain excess fat. Stir in tomato paste, diced tomatoes, wine (if using), cinnamon stick, cloves, oregano, salt, and pepper. Simmer, partially covered, for 30-40 minutes, or until thickened. Remove cinnamon stick and stir in parsley.
4. Make Béchamel Sauce: Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes (don't brown). Gradually whisk in warm milk until smooth. Bring to a gentle simmer, whisking constantly, until thickened. Remove from heat. Stir in nutmeg, salt, and white pepper. Let cool slightly, then whisk in egg yolks and grated cheese.
5. Assemble Moussaka: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Arrange a layer of potatoes (if using), followed by half the eggplant slices. Top with the meat sauce. Add the remaining eggplant slices. Pour the béchamel sauce evenly over the top.
6. Bake: Bake for 45-60 minutes, or until the top is golden brown and bubbly. Let rest for 15-20 minutes before slicing and serving.

What Makes It Special: Moussaka is the ultimate Greek comfort food casserole. Its richness comes from layers of tender eggplant (and sometimes potato), aromatic spiced meat sauce often featuring cinnamon and cloves, and a creamy, cheesy béchamel topping. It's a hearty, flavorful dish that represents traditional Greek home cooking at its best.