Description
A classic Greek Moussaka featuring layers of savory meat sauce, tender eggplant, and a creamy béchamel topping. This ultimate guide provides step-by-step instructions to help you make this classic dish at home.
Ingredients
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1.5 lbs ground lamb (or beef)
- 1/2 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
For the Eggplant:
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1/2 cup olive oil, plus more for brushing
- Salt
For the Béchamel Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 6 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground white pepper to taste
- 3 large eggs, lightly beaten
- 1/2 cup grated Kefalotyri cheese (or Parmesan cheese), plus more for topping
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened. Add ground lamb, cook until browned. Add red wine, tomatoes, tomato paste, spices, and simmer for 1-2 hours.
- Prepare the Eggplant: Salt eggplant slices, rinse, and brush with olive oil. Grill or bake until tender.
- Make the Béchamel Sauce: Melt butter, whisk in flour, then gradually add warm milk. Season, then temper and mix in eggs and cheese.
- Assemble the Moussaka: Layer meat sauce, eggplant, and béchamel in a baking dish. Top with cheese.
- Bake: Bake at 375°F for 45-60 minutes until golden brown and bubbly.
- Rest and Serve: Let the moussaka rest for 15-20 minutes before serving.
Notes
- For the best flavor, simmer the meat sauce for at least 1 hour, or up to 2 hours.
- Grilling the eggplant adds a nice smoky flavor, but baking is a quicker alternative.
- Warming the milk before adding it to the roux helps prevent lumps from forming in the béchamel sauce.
- Tempering the eggs before adding them to the béchamel sauce prevents them from scrambling.
- Letting the moussaka rest for at least 15-20 minutes after baking is crucial for a clean cut.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 140mg