Greek Moussaka

Moussaka is the undisputed queen of Greek home cooking — a lavish layered casserole of silky eggplant, warmly spiced ground lamb, tender potatoes, and a cloud of golden bechamel on top. The Greek rendition with its signature bechamel topping, popularized by chef Nikolaos Tselementes in the 1920s, is the one that has captured hearts around the world.

Ingredients

Vegetables

• 3 large eggplants (about 3 lbs total), sliced into 1/3-inch rounds
• 2 large russet potatoes, peeled and sliced into 1/4-inch rounds
• 1/4 cup olive oil
• Salt for sweating eggplant

Meat Sauce

• 2 lbs ground lamb (or beef)
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp dried oregano
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste

Bechamel Sauce

• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk, warmed
• 2 egg yolks
• 1/4 tsp ground nutmeg
• 1/2 cup grated Parmesan cheese
• Salt and white pepper to taste

Instructions

1. Prepare eggplant: Sprinkle eggplant slices with salt on both sides and place in a colander for 30 minutes. Pat dry. Brush with olive oil and broil at 450 degrees F for 5-7 minutes per side until golden.
2. Cook potatoes: Toss potato slices with olive oil and salt. Roast at 400 degrees F for 15-20 minutes until just tender.
3. Make meat sauce: Heat olive oil, cook onion 5 minutes, add garlic 1 minute. Brown lamb 8 minutes, drain fat. Add wine, cook until evaporated. Stir in tomatoes, tomato paste, cinnamon, allspice, oregano, and bay leaf. Simmer 20 minutes. Remove bay leaf, season.
4. Make bechamel: Melt butter, whisk in flour 2 minutes. Gradually add warm milk, stirring until thick (5-7 minutes). Off heat, temper in egg yolks. Add nutmeg, cheese, salt, and pepper.
5. Assemble: Grease a 9×13-inch dish. Layer potatoes, half the eggplant, all the meat sauce, remaining eggplant. Pour bechamel over the top.
6. Bake: Bake at 350 degrees F for 45-50 minutes until deeply golden. Rest 20 minutes before slicing.

Pro Tips

• Salting and sweating the eggplant removes bitterness and excess moisture that would make the moussaka soggy.
• The 20-minute rest after baking is crucial for clean slices. Moussaka served immediately will collapse.
• For richer bechamel, replace 1/2 cup of milk with heavy cream and add an extra egg yolk.

Serving Suggestions

Serve with a crisp Greek salad and warm crusty bread. Moussaka reheats beautifully the next day — many Greeks will tell you it tastes even better.

Prep Time: 45 minutes | Cook Time: 1 hour 30 minutes | Servings: 8

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