Name: Greek Moussaka
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 2 large eggplants, sliced 1/2-inch thick (salted and drained); 2 medium potatoes, peeled and sliced 1/4-inch (optional for a firmer base); Olive oil for brushing and roasting (use extra-virgin for finishing); 1 lb (450 g) ground lamb (or beef); 1 large onion, finely chopped; 3 garlic cloves, minced; 1/2 cup dry red wine (or stock); 1 can (14 oz) crushed tomatoes; 1 tbsp tomato paste; 1 tsp ground cinnamon; 1 tsp dried oregano; 1 bay leaf; Salt and freshly ground black pepper to taste; 4 tbsp unsalted butter; 4 tbsp all-purpose flour; 3 cups whole milk, warmed; 2 large egg yolks, lightly beaten; Pinch of freshly grated nutmeg, salt, and white pepper; 1/2 cup grated Parmesan or Kefalotyri, finely grated; Fresh parsley, finely chopped (for garnish)

Description

A classic Greek dish layered with silky béchamel, spiced lamb ragù, and tender roasted eggplant, combining comfort and sophistication.

Ingredients

Scale

2 large eggplants, sliced 1/2-inch thick (salted and drained)
2 medium potatoes, peeled and sliced 1/4-inch (optional for a firmer base)
Olive oil for brushing and roasting (use extra-virgin for finishing)
1 lb (450 g) ground lamb (or beef)
1 large onion, finely chopped
3 garlic cloves, minced
1/2 cup dry red wine (or stock)
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
1 tsp ground cinnamon
1 tsp dried oregano
1 bay leaf
Salt and freshly ground black pepper to taste
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk, warmed
2 large egg yolks, lightly beaten
Pinch of freshly grated nutmeg, salt, and white pepper
1/2 cup grated Parmesan or Kefalotyri, finely grated
Fresh parsley, finely chopped (for garnish)

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Instructions

Salt eggplant slices lightly and let them sweat for 20–30 minutes; rinse and pat dry.
Brush both eggplant and potato slices with olive oil and roast at 425°F (220°C) until edges caramelize and flesh becomes tender and slightly golden (about 20–25 minutes).
In a heavy skillet over medium-high heat, heat a splash of oil. Add onions and cook until translucent.
Add garlic, then ground lamb; brown thoroughly, breaking up any clumps.
Deglaze pan with red wine, scraping browned bits. Stir in tomato paste, crushed tomatoes, cinnamon, oregano, and bay leaf. Reduce heat and simmer for 25–35 minutes, until thickened and flavors concentrate. Season to taste.
Melt butter in a saucepan over medium heat and whisk in flour, cooking until a pale roux forms (1–2 minutes).
Gradually whisk in warm milk, smoothing lumps, until the sauce thickens to a velvety consistency. Remove from heat and whisk in egg yolks, nutmeg, salt, white pepper, and most of the grated cheese.
In a buttered baking dish, layer potatoes (if using), a layer of roasted eggplant, half the ragù, another eggplant layer, remaining ragù, and finish with the béchamel spread evenly. Sprinkle remaining cheese on top.
Bake at 375°F (190°C) until the top is deeply golden and bubbling, about 35–45 minutes. Let it rest for 20–30 minutes before slicing.

Notes

Let the assembled moussaka rest before slicing to set the layers and improve presentation. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 100mg