Greek Moussaka
Eggplant, meat sauce, béchamel. The Greek Lasagna.
Timing: 90 min
Greek Moussaka
Eggplant, meat sauce, béchamel. The Greek Lasagna.
Timing: 90 min
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) which sets like a custard cap on top.
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The Setup
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
4Your prep station before cooking begins
pantry (0/2)
produce (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.
Chef's Notes
Salt eggplant slices for 30 mins to draw out moisture, then rinse and pat dry thoroughly before frying.
Fry eggplant and potato slices in batches to ensure they brown nicely, not steam.
The meat sauce and béchamel can be made a day ahead and refrigerated.
Serve hot with a simple green salad and crusty bread to soak up any sauce.
The Method
PREP
Roast/Fry eggplant (2 lb) and potatoes (1 lb) until golden.
Eggplant and potatoes are tender and golden brown.
SAUCE
Make a thick meat sauce (2 cups). Pitfall: The sauce must be dry. If it's watery, the Moussaka will slide apart.
Meat sauce is thick and has no excess liquid.
CUSTARD
Make a thick Béchamel (2 cups). Whisk in egg yolks and cheese.
Béchamel is thick and coats the back of a spoon.
BUILD
Layer: Potato -> Eggplant (2 lb) -> Meat -> Béchamel (2 cups).
The Béchamel layer is evenly spread and at least 1 inch thick.
BAKE
Bake at 375°F (190°C) until the top is blistered brown. Rest 30 mins before cutting.
The top is golden brown and set, with no sloshing in the center.
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