Entree: Greece – Μουσακάς ➤ Moussakás (Layered eggplant and meat casserole)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 20 min

Total 2 hrs 5 min

Ingredients

- 2 large eggplants, about 1.5 lb (700 g) total, sliced into 1/2-inch (1.3 cm) rounds
- Salt
- 1/4 cup (60 ml) olive oil, plus extra for brushing
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped
- 2 cloves (approx. 6 g) garlic, minced
- 2 tbsp (28 g) tomato paste
- 14 oz (400 g) can crushed tomatoes
- 1/2 cup (120 ml) red wine (optional)
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (1 g) ground allspice
- Salt
- Freshly ground black pepper
- 4 tbsp (60 g) unsalted butter
- 1/3 cup (45 g) all-purpose flour
- 3 cups (720 ml) whole milk, warmed
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 1 large egg, approx. 1.75 oz (50 g), beaten
- 1/2 cup (50 g) grated Kefalotyri or Parmesan cheese

Instructions

1. Salt the eggplant slices and let them sit in a colander for 30 minutes to draw out bitterness; rinse and pat dry. Brush slices with olive oil and either grill, roast at 425°F (220°C) for 20–25 minutes, or pan-fry until softened and lightly browned; set aside.
2. In a skillet, heat 1–2 tbsp olive oil and sauté the chopped onion until translucent. Add the garlic and cook 1 minute. Add the ground lamb and brown, breaking up with a spoon.
3. Stir in the tomato paste, crushed tomatoes, red wine if using, cinnamon, and allspice. Simmer for 15–20 minutes until thickened. Season with salt and pepper and set aside.
4. For the béchamel, melt the butter in a saucepan over medium heat, whisk in the flour and cook 1–2 minutes. Gradually whisk in the warmed milk until smooth and thickened. Remove from heat, stir in nutmeg, then temper a little of the sauce into the beaten egg and quickly whisk the egg mixture back into the béchamel. Stir in half the grated cheese.
5. Preheat the oven to 350°F (175°C). In a baking dish, layer half the eggplant, then spread the meat sauce, then the remaining eggplant. Pour the béchamel over the top and sprinkle with the remaining cheese.
6. Bake for 45–55 minutes until the top is golden and set. Allow to rest 15–20 minutes before slicing and serving.