Moussaka
Moussaka is Greece's beloved layered casserole: fried or roasted eggplant, a richly spiced ground lamb ragu, and a thick, golden bechamel baked together until set. It's a labor of love that rewards patience with deep, comforting flavor.
By YumYum Editorial · Mediterranean
Prep: 45 min · Cook: 1 min · Total: 46 min · Serves 8
Ingredients
- 2 large eggplants, sliced 1/2-inch thick
- 6 tbsp olive oil, divided
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1.5 lbs ground lamb
- 1 (14 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 cup red wine
- 4 tbsp butter
- 4 tbsp flour
- 2 cups whole milk, warmed
- 2 egg yolks
- 1/2 cup grated parmesan or kefalotyri cheese
- to taste Salt and black pepper, to taste
Instructions
- Salt eggplant slices and let them sit in a colander 30 minutes to draw out bitterness, then pat dry.
- Brush eggplant slices with olive oil and roast at 425°F for 20 minutes until softened and lightly browned; set aside.
- Heat remaining olive oil in a large pan and sauté onion until soft, then add garlic and ground lamb, browning thoroughly.
- Stir in crushed tomatoes, tomato paste, cinnamon, allspice, and red wine, and simmer 20 minutes until thickened; season with salt and pepper.
- Make the bechamel: melt butter in a saucepan, whisk in flour, and cook 1 minute, then gradually whisk in warm milk until smooth and thickened, about 5-7 minutes.
- Remove bechamel from heat, temper in the egg yolks, and stir in half the cheese.
- Layer half the roasted eggplant in a baking dish, top with all the lamb ragu, then the remaining eggplant.
- Pour the bechamel evenly over the top and sprinkle with remaining cheese.
- Bake at 375°F for 40-45 minutes until the top is golden and set.
- Rest 15-20 minutes before slicing so the layers hold together.