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.
Key move
Achieve the perfect balance of flavors and textures by salting the eggplant and creating a smooth, rich béchamel.
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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.
Chef's Notes
Salt eggplant slices for 30 mins to draw out moisture and bitterness, then rinse and pat dry.
For a richer flavor, use a mix of ground lamb and beef for the meat sauce.
The meat sauce and béchamel can be made a day in advance and refrigerated.
Serve moussaka warm, garnished with fresh parsley or a dollop of Greek yogurt.
The Method
PREPARE
Preheat oven to 375°F (190°C).
Oven is preheated 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 have released moisture and are patted dry.
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 slices are golden brown on both sides.
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.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Ground lamb is browned and excess fat is drained.
ADD
Add the onion (1 large) and garlic (4 cloves) to the skillet and cook until softened, about 5 minutes.
Onion and garlic are softened.
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.
Meat sauce is simmering and has thickened slightly.
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.
Butter and flour mixture (roux) is cooked 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.
Béchamel sauce is smooth and thickened.
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.
Béchamel sauce is creamy and seasoned.
LAYER
Layer the moussaka in a 9x13 inch baking dish: eggplant (2 large), meat sauce, and béchamel sauce. Repeat layers.
All layers are assembled in the baking dish.
BAKE
Bake for 30-40 minutes, or until golden brown and bubbly.
Moussaka is golden brown and bubbly.
LET REST
Let rest for 10-15 minutes before serving.
Moussaka has rested for 10-15 minutes.
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