Moussaka
Moussaka is the great layered casserole of Greek cuisine — fried eggplant layered with spiced ground beef and tomato sauce, topped with a thick, creamy béchamel and baked until golden and fragrant with cinnamon and allspice. It is a project dish that rewards patience, but nearly every component can be prepared ahead. The result is one of the most satisfying and impressive things you can put on a dinner table.
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Ingredients
- 2 large eggplants, sliced lengthwise into 1/2-inch slabs, salted and drained
- 1½ lbs ground beef or lamb
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 14 oz crushed tomatoes, canned
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- 4 tbsp unsalted butter, for béchamel
- 4 tbsp all-purpose flour, for béchamel
- 2½ cups whole milk, warmed, for béchamel
- 2 large egg yolk, for béchamel
- ½ cup grated Parmesan or Kefalotyri cheese
- ¼ cup olive oil, for frying eggplant
Contains: cereals gluten, milk, eggs.
Method
- Salt eggplant slabs and let drain 20 minutes, then pat dry. Fry in olive oil over medium-high heat, in batches, until golden on both sides, about 3-4 minutes per side. Drain on paper towels.About 25 min
- In the same pan, cook onion until soft, then add garlic and ground meat. Brown well. Add crushed tomatoes, cinnamon, allspice, salt, and pepper. Simmer 15 minutes until thick.About 22 min
- Make béchamel: melt butter over medium heat, whisk in flour and cook 2 minutes. Gradually whisk in warm milk until smooth and thick. Remove from heat, cool briefly, then whisk in egg yolks and half the cheese. Season with salt and nutmeg.About 12 min
- Preheat oven to 375°F. Layer half the eggplant in a greased 9x13-inch baking dish. Spread all the meat sauce over it. Layer remaining eggplant. Pour béchamel evenly over the top. Sprinkle with remaining cheese. Bake 35-40 minutes until deeply golden. Rest 15 minutes before slicing.About 55 min
Tips
- Resting the finished moussaka for 15 minutes is non-negotiable — it allows the layers to set for clean slicing.
- The meat sauce must be quite dry before layering, or the moussaka will be watery.
- All three components can be made 1 day ahead and assembled and baked the day of serving.
Ring the changes
- Add a layer of thinly sliced, lightly sautéed zucchini between the eggplant and meat sauce.
- Make a vegetarian version using lentils seasoned with cinnamon and allspice in place of the ground meat.
Keeping it
Refrigerate for up to 4 days. Reheat individual portions in the microwave or cover the dish and reheat in a 350°F oven for 25 minutes. Freezes well for up to 3 months.
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