Classic Greek Moussaka

150 mins
Serves 9
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Directions

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