# Mousaka

- Servings: 1 9x13 dish
- Cuisine: Italian
- Difficulty: medium
- Language: en

## Ingredients

- 2 tbsp olive oil
- 2 lb ground lamb, high fat
- 1 medium yellow onion, diced
- 2 small shallot, thinly sliced
- 4 clove garlic, minced
- 3 tbsp tomato paste
- 1 whole McCormick Gourmet Saigon cinnamon stick
- 2 whole McCormick Gourmet Turkish bay leaf
- 1/2 tsp McCormick Gourmet dried thyme
- 1 tsp McCormick Gourmet dried oregano
- 1/4 tsp McCormick Gourmet ground cloves
- 1 tsp McCormick Gourmet ground allspice
- 3/4 cup red wine
- 14 oz tomato passata
- 1/2 cup beef stock
- McCormick salt (optional)
- pepper (optional)
- 3-4 whole eggplant, sliced into 3/4 inch rounds
- 3-4 whole yukon gold potato, peeled and sliced into 1/2 inch rounds
- 6 tbsp olive oil
- 6 tbsp unsalted butter
- 6 tbsp all purpose flour
- 3 1/2 cup whole milk
- 1 1/2 cup pecorino or parmigiano, grated
- 1/4 tsp McCormick Gourmet ground nutmeg
- 2 whole egg yolk

## Instructions

1. Season sliced eggplant and potatoes with kosher salt on both sides on a wire rack and let sit for 1 hour to draw out moisture, then pat very dry.
2. Brown lamb in batches in a Dutch oven over medium-high heat with olive oil; drain excess fat, remove lamb, and set aside.
3. Sauté onions, shallots, and garlic in the same pot over medium heat for 3-4 minutes.
4. Return lamb to the pot, add tomato paste and spices, and cook for 2-3 minutes until fragrant.
5. Pour in red wine, reduce for 2 minutes, then stir in passata and beef stock. Simmer covered for 35-40 minutes.
6. Fry eggplant and potato slices in a non-stick pan with a drizzle of oil over medium-high heat for 2-3 minutes per side until charred, then set aside to cool.
7. Prepare béchamel: melt butter in a pot, whisk in flour, cook for 2-3 minutes, then gradually whisk in milk until thickened. Remove from heat and stir in grated cheese, nutmeg, and egg yolks.
8. Assemble in a 9x13 dish: layer potatoes, then eggplant, then meat sauce, another layer of eggplant, and top with béchamel and extra grated cheese.
9. Bake at 350°F for 40-50 minutes, then cool for 25-30 minutes before serving.

## Equipment

- large sheet tray
- wire rack
- dutch oven
- large non-stick pan
- medium pot
- 9x13 baking dish

## Source

- Original video: https://www.tiktok.com/t/ZTDuFSSLm/
- Creator: cooking_with.kian
- Recipe page: https://www.cliprecipe.com/recipe/fae9eabf-309c-4d0d-adbf-9ef58489dd08
- Extracted: 2026-08-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt