Greek Moussaka
Eggplant, meat sauce, béchamel. The Greek Lasagna.
Timing note: 90 min
Greek Moussaka
Eggplant, meat sauce, béchamel. The Greek Lasagna.
Timing note: 90 min
The Key Move
Moussaka fails when it is greasy. Eggplant is a sponge—it drinks oil. To fix this, we salt the eggplant to draw out moisture, then brush it with oil and bake it instead of deep frying. The structure comes from the Béchamel (white sauce) whi
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The Setup
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
4Your prep station before cooking begins
The Pantry (0/2)
Oil pool on the plate.
You didn't sweat the eggplant or you fried it in too much oil.
Top didn't brown.
You didn't put enough cheese/yolk in the Béchamel.
The Method
PREP
Roast/Fry eggplant and potatoes until golden.
SAUCE
Make a thick meat sauce. Pitfall: The sauce must be dry. If it's watery, the Moussaka will slide apart.
CUSTARD
Make a thick Béchamel. Whisk in egg yolks and cheese.
BUILD
Layer: Potato -> Eggplant -> Meat -> Béchamel.
The Béchamel layer should be at least 1 inch thick.
The Béchamel layer should be at least 1 inch thick.
BAKE
Bake at 375°F (190°C) until the top is blistered brown. Rest 30 mins before cutting.
Top is browned and the center is set (it should not slosh).
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