Entree: Greece – Μουσακάς ➤ Moussakás (Layered eggplant and spiced meat casserole topped with béchamel)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 0 min

Additional 1 hr 20 min

Total 2 hrs

Ingredients

- 2 large eggplants, approx. 2 lb (900 g) total, sliced into 1/2-inch rounds
- 1 lb (454 g) ground lamb
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 3 cloves garlic, minced
- 1/2 cup (120 ml) red wine
- 1 (14 oz/400 g) can crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (1 g) ground allspice
- 3 tbsp (45 ml) extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 cup (100 g) grated Parmesan or kefalotyri cheese
- For the béchamel:
- 4 tbsp (60 g) unsalted butter
- 4 tbsp (32 g) all-purpose flour
- 2 cups (480 ml) whole milk, warmed
- 2 large eggs, approx. 3.5 oz (100 g) total, lightly beaten
- Pinch of grated nutmeg

Instructions

1. Preheat oven to 400°F (200°C). Salt eggplant slices lightly and let them sit 20 minutes to draw out moisture, then pat dry and brush with 1 tbsp (15 ml) olive oil.
2. Roast eggplant slices in a single layer on baking sheets until golden and softened, about 20–25 minutes, turning once; set aside.
3. Meanwhile, heat remaining 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté chopped onion until translucent, add garlic and cook 1 minute.
4. Add ground lamb and brown, breaking up meat. Stir in red wine to deglaze, then add crushed tomatoes, tomato paste, cinnamon, allspice, salt and pepper. Simmer until thickened, about 15–20 minutes; remove from heat.
5. Reduce oven to 350°F (175°C). In a saucepan, melt butter for béchamel over medium heat, whisk in flour and cook 1–2 minutes. Gradually whisk in warmed milk until smooth and thickened.
6. Remove béchamel from heat, temper in beaten eggs by adding a ladle of hot sauce to eggs, then whisk eggs back into béchamel. Stir in nutmeg and half of the grated cheese.
7. In a 9x13-inch (23x33 cm) baking dish, layer half the roasted eggplant, spread the meat sauce, then top with remaining eggplant. Pour béchamel evenly over top and sprinkle with remaining cheese.
8. Bake until bubbly and golden on top, about 45–55 minutes. Let rest 15–20 minutes before slicing and serving.