Greek & Mediterranean · Free recipe
Moussaka
Layers of silky roasted eggplant, spiced tomato-lamb sauce, and a thick golden bechamel baked into a rich, comforting casserole. The crown jewel of Greek home cooking.
Step 1
Slice the eggplants into rounds about 1/2 inch thick. Lay them on paper towels, sprinkle both sides with salt, and let them sit 30 minutes to draw out bitter moisture. Then pat completely dry.
Step 2
Heat the oven to 400 F. Brush both sides of the eggplant slices lightly with olive oil and arrange on two baking sheets in single layers.
Step 3
Roast the eggplant for 25 minutes, flipping halfway, until soft and golden. Set aside. Leave the oven on but lower it to 350 F.
Step 4
Meanwhile, heat 2 tbsp olive oil in a large deep skillet over medium heat. Add the onion and cook 5 minutes until soft and translucent, stirring often.
Step 5
Add the garlic and cook 30 seconds until fragrant, then add the ground lamb. Break it up with a spoon and cook 8 minutes until no pink remains and it starts to brown.
Step 6
Stir in the tomato paste, crushed tomatoes, cinnamon, nutmeg, 1 tsp salt, and the pepper. Simmer uncovered 15 minutes, stirring now and then, until most of the liquid cooks off and the sauce is thick. Set aside.
Step 7
Make the bechamel: melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 2 minutes, whisking constantly, until it smells nutty but stays pale.
Step 8
Pour in the warm milk in a slow stream while whisking hard to prevent lumps. Keep whisking 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.
Step 9
Remove the bechamel from the heat and let it cool 3 minutes. Whisk in the beaten eggs quickly (so they do not scramble), half the cheese, 1/2 tsp salt, and a pinch of nutmeg.
Step 10
Assemble in a 9x13 inch baking dish: lay half the eggplant across the bottom, spread all the meat sauce over it, then top with the remaining eggplant.
Step 11
Pour the bechamel evenly over the top, smoothing it to the edges with a spatula, and sprinkle with the remaining cheese.
Step 12
Bake at 350 F for 45 minutes, until the top is set and deep golden brown with a few darker spots. If it browns too fast, tent with foil.
Step 13
This is the most important step: let the moussaka rest at room temperature for 30 minutes before cutting. Cutting too soon makes the layers slide apart. Serve warm in squares.
Tips from the test kitchen
- Salting and drying the eggplant is what keeps the dish from turning watery or bitter.
- Moussaka tastes even better the next day, so it is great for making ahead.
