Moussaka — Greek Layers
Experience the authentic flavors of Greece with this classic moussaka recipe. Layers of eggplant, spiced meat sauce, and creamy béchamel create a comforting and satisfying dish.
Moussaka — Greek Layers
Experience the authentic flavors of Greece with this classic moussaka recipe. Layers of eggplant, spiced meat sauce, and creamy béchamel create a comforting and satisfying dish.
The Key Move
Achieve the perfect balance of flavors and textures by salting the eggplant and creating a smooth, rich béchamel.
Leagues
Take This Recipe Into Leagues
Find an active challenge, vote, or challenge the current king.
The Setup
- Large Skillet12-inch
- Medium Saucepan
- Baking Dish9x13 inch
The Mise en Place
5 of 17Your prep station before cooking begins
The Dry Mix (0/10)
Eggplant is soggy.
Make sure to salt the eggplant and pat it dry before sautéing.
Béchamel sauce is lumpy.
Whisk the flour into the butter thoroughly and gradually add the milk, whisking constantly.
The Method
PREPARE
Preheat oven to 375°F (190°C).
SALT
Prep aheadSalt (1 tsp) the eggplant (2 large) slices and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
Eggplant slices will release moisture.
SAUTE
Heat 2 tablespoons of olive oil (½ cups) in a large skillet over medium heat. Sauté the eggplant (2 large) slices in batches until golden brown, about 3-4 minutes per side. Set aside.
Eggplant is golden brown and slightly softened.
BROWN
In the same skillet, heat the remaining olive oil (½ cups). Brown the ground lamb (900 g) over medium-high heat, breaking it up with a spoon. Drain off any excess fat.
Meat is browned and fragrant.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
ADD
Add the onion (1 large) and garlic (4 cloves) to the skillet and cook until softened, about 5 minutes.
STIR
Stir in the crushed tomatoes (28 oz), red wine, cinnamon (1 tsp), oregano (1 tsp), salt (1 tsp), and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Aromas of cinnamon and oregano fill the air.
MAKE
Make the béchamel sauce: Melt the butter (½ cups) in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
WHISK
Gradually whisk in the milk (4 cups) until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
Sauce is smooth and coats the back of a spoon.
REMOVE
Remove from heat and whisk in the nutmeg (¼ tsp), egg yolks (2 large), and grated cheese. Season with salt (1 tsp) and pepper to taste.
Sauce is rich and creamy.
LAYER
Layer the moussaka in a 9x13 inch baking dish: eggplant (2 large), meat sauce, and béchamel sauce. Repeat layers.
BAKE
Bake for 30-40 minutes, or until golden brown and bubbly.
Top is golden brown and bubbly.
LET REST
Let rest for 10-15 minutes before serving.
Master These Next
Spanakopita — Spinach Pie
Crispy, flaky phyllo dough embraces a savory spinach and feta filling in this classic Greek pie. A satisfying dish that's perfect for sharing!
Greek Lamb Gyros
Experience the taste of Greece with this authentic lamb gyros recipe, featuring tender slices of marinated lamb, creamy tzatziki sauce, and warm pita bread.
Moroccan Lamb Tagine
Transport yourself to Morocco with this aromatic lamb tagine, featuring tender lamb, sweet dried fruit, and warm spices. A comforting and flavorful North African stew.