Greek Moussaka

Name: Greek Moussaka
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 8 servings
Cuisine: Greek
Ingredients: 3 medium eggplants (about 3 lb), sliced 1/2 inch thick; 2 large russet potatoes, peeled and sliced 1/4 inch thick; 1/3 cup olive oil, divided; 2 1/2 tsp salt, divided; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 1/2 lb ground lamb or beef; 1/2 cup red wine (optional); 1 (14.5 oz) can crushed tomatoes; 2 tbsp tomato paste; 1 tsp ground cinnamon; 1/2 tsp ground allspice; 1 tsp dried oregano; 1/2 tsp black pepper; For the béchamel: 6 tbsp butter; 1/2 cup all-purpose flour; 3 cups whole milk, warm; pinch of nutmeg; 2 large egg yolks; 3/4 cup grated kefalotyri or Parmesan, divided

Layers of roasted eggplant and potato, a cinnamon-spiced lamb or beef and tomato sauce, and a thick, golden béchamel top. A Greek holiday casserole that slices cleanly once rested.

Prep45 min

Cook1 hr 15 min

Total2 hr

Serves8

What you'll need

9x13 glass baking dishFor casseroles and bakes

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12-inch cast-iron skilletFor searing and oven finishes

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Nonstick baking sheetsFor roasting and baking

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Ingredients

3 medium eggplants (about 3 lb), sliced 1/2 inch thick

2 large russet potatoes, peeled and sliced 1/4 inch thick

1/3 cup olive oil, divided

2 1/2 tsp salt, divided

1 large onion, finely chopped

3 cloves garlic, minced

1 1/2 lb ground lamb or beef

1/2 cup red wine (optional)

1 (14.5 oz) can crushed tomatoes

2 tbsp tomato paste

1 tsp ground cinnamon

1/2 tsp ground allspice

1 tsp dried oregano

1/2 tsp black pepper

For the béchamel: 6 tbsp butter

1/2 cup all-purpose flour

3 cups whole milk, warm

pinch of nutmeg

2 large egg yolks

3/4 cup grated kefalotyri or Parmesan, divided

Steps

Heat the oven to 425°F. Brush the eggplant and potato slices with most of the oil, sprinkle with 1 tsp salt and roast on baking sheets until tender and golden, 20 to 25 minutes. Lower the oven to 350°F.

Cook the onion in the remaining oil in a large skillet until soft, 6 minutes. Add the garlic and meat and cook until browned. Add the wine and let it bubble, then the tomatoes, tomato paste, spices, oregano, 1 tsp salt and pepper. Simmer 20 minutes until thick.

For the béchamel, melt the butter, whisk in the flour for 1 minute, then gradually whisk in the milk and simmer until thick, 5 minutes. Off the heat whisk in the remaining salt, nutmeg, yolks and half the cheese.

Layer the potatoes in a 9x13 dish, then half the eggplant, all the meat sauce and the rest of the eggplant.

Pour the béchamel over the top, smooth it and sprinkle with the remaining cheese.

Bake 45 to 50 minutes, until deep golden. Rest at least 30 minutes before cutting into squares.

TipThe long rest matters: hot moussaka slumps when cut, but after 30 to 45 minutes it holds neat layers.