Classic Greek Moussaka
Directions
- 1Slice the eggplants lengthwise into ½-inch thick planks.
- 2Place eggplant slices in a colander, sprinkle liberally with kosher salt, and let sit for 30-60 minutes to draw out bitterness and excess moisture.
- 3Rinse thoroughly and pat completely dry with paper towels.
- 4If using potatoes, peel and slice into ¼-inch thick rounds.
- 5Preheat oven to 400°F (200°C).
- 6Brush eggplant slices and potato rounds on both sides with olive oil.
- 7Arrange in single layers on baking sheets.
- 8Roast for 20-25 minutes, flipping halfway, until softened and lightly golden.
- 9Set aside to cool.
- 10Reduce oven to 350°F (175°C) for final baking.
- 11Heat 3 tbsp olive oil in a large Dutch oven or deep skillet over medium heat.
- 12Add onion and cook until soft and translucent, about 8 minutes.
- 13Add garlic and cook for 1 minute until fragrant.
- 14Increase heat to medium-high.
- 15Add ground meat, breaking it up with a spoon.
- 16Cook until browned and no pink remains.
- 17Pour in red wine and cook, stirring, until almost completely evaporated.
- 18Stir in crushed tomatoes, tomato paste, sugar, bay leaf, cinnamon stick, allspice, cloves, 1 tsp salt, and ½ tsp black pepper.
- 19Bring to a simmer.
- 20Reduce heat to low, cover, and simmer gently for 30 minutes, stirring occasionally.
- 21Uncover and simmer for another 10-15 minutes until sauce is very thick.
- 22Remove bay leaf and cinnamon stick.
- 23Stir in chopped parsley.
- 24Taste and adjust seasoning.
- 25Set aside.
- 26Melt butter in a large saucepan over medium heat.
- 27Whisk in flour and cook, whisking constantly, for 2 minutes until smooth and golden.
- 28Gradually add the warm milk, whisking constantly to prevent lumps.
- 29Continue cooking and whisking until the sauce thickens, comes to a gentle simmer, and is smooth and creamy, about 5-7 minutes.
- 30Remove from heat.
- 31Whisk in nutmeg, 1 tsp salt, and a pinch of white pepper.
- 32Slowly whisk about 1 cup of the hot béchamel into the beaten egg yolks.
- 33Whisk this yolk mixture back into the main pot of béchamel.
- 34Stir in ½ cup of the grated cheese until melted.
- 35Set aside, covering the surface directly with plastic wrap to prevent a skin from forming.
- 36In the bottom of a 9x13 inch baking dish, arrange the potato slices (if using) in a single, slightly overlapping layer.
- 37Season potato layer lightly with salt.
- 38Arrange half of the roasted eggplant slices over the potatoes.
- 39Spread all of the meat sauce evenly over the eggplant layer.
- 40Arrange the remaining eggplant slices over the meat sauce.
- 41Pour the béchamel sauce over the top layer of eggplant, smoothing it with a spatula.
Ingredients
- 2 large eggplants
- 2 large russet potatoes
- Olive oil, for brushing
- Kosher salt
- 3 tbsp olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 lbs ground lamb or beef (or a 50/50 mix)
- 0.5 cup dry red wine
- 1 can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp granulated sugar
- 1 bay leaf
- 1 cinnamon stick
- 0.25 tsp ground allspice
- Pinch ground cloves
- 0.25 cup fresh parsley, chopped
- Salt
- freshly ground black pepper
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 4 cups whole milk, warmed
- Pinch freshly grated nutmeg
- Salt
- white pepper
- 3 large egg yolks, lightly beaten
- 1 cup grated Kefalotyri, Pecorino Romano, or Parmesan cheese, divided
Equipment
colanderbaking sheetsDutch ovendeep skilletlarge saucepanplastic wrapbaking dishspatula
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