Name: Greek Moussaka
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 8 servings
Ingredients: 3 large Eggplants; 3 large Potatoes; 1.5 lb Ground Lamb or Beef; 0.5 cup Olive Oil; 1 large Red Onion; 3 cloves Garlic; 14 oz Crushed Tomatoes; 0.5 cup Dry Red Wine; 1 tsp Ground Cinnamon; 6 tbsp Unsalted Butter; 0.5 cup All-purpose Flour; 3 cups Whole Milk; 2 large Egg Yolks; 0.5 cup Kefalotyri or Parmesan Cheese

"Experience the soulful flavors of Greece with this layered masterpiece of tender roasted vegetables, aromatic spiced meat sauce, and a thick, golden béchamel topping. It is a labor of love that rewards you with the most comforting and sophisticated casserole imaginable."

1 Ingredients

Qty	Item
3 large 900 g	Eggplants
3 large 600 g	Potatoes
1.5 lb 680 g	Ground Lamb or Beef
0.5 cup 120 ml	Olive Oil
1 large 150 g	Red Onion
3 cloves 15 g	Garlic
14 oz 400 g	Crushed Tomatoes
0.5 cup 120 ml	Dry Red Wine
1 tsp 2.6 g	Ground Cinnamon
6 tbsp 85 g	Unsalted Butter
0.5 cup 65 g	All-purpose Flour
3 cups 710 ml	Whole Milk
2 large 36 g	Egg Yolks
0.5 cup 50 g	Kefalotyri or Parmesan Cheese

2 Instructions

Slice eggplants and potatoes into 1/2-inch thick rounds. Salt the eggplant and let sit for 30 minutes to draw out moisture, then pat dry.

Arrange vegetables on baking sheets, brush with olive oil, and roast at 400°F (200°C) until tender and lightly browned (about 20-25 minutes).

In a large pan, sauté the onion and garlic until soft. Add the ground meat and brown thoroughly. Pour in the red wine, tomatoes, cinnamon, and seasonings. Simmer for 30 minutes until the sauce is thick.

Prepare the béchamel: Melt butter in a saucepan, whisk in flour for 1 minute, then gradually add milk while whisking constantly. Once thickened, remove from heat and whisk in egg yolks and half the cheese.

Assemble by layering potatoes on the bottom of a 9x13 pan, followed by half the eggplants. Spread the meat sauce over the vegetables, then top with remaining eggplant.

Pour the béchamel over the top, smoothing it out. Sprinkle with the remaining cheese.

Bake at 350°F (175°C) for 45-50 minutes until the top is deep golden brown.

Crucial step: Let the moussaka rest for at least 30-45 minutes before slicing to ensure the layers stay intact.

·
Sweat the eggplant with salt before cooking to remove bitterness and prevent the dish from becoming watery.
·
Roasting the vegetables instead of frying them traditional style makes the dish lighter and less greasy.
·
Ensure your meat sauce is very thick; any excess liquid will make the moussaka fall apart when served.
·
Use Kefalotyri cheese for the most authentic salty, tangy flavor profile.

? Frequently Asked Questions

Can I make Moussaka in advance?

Yes! Moussaka actually tastes better the next day as the flavors meld together. You can assemble it and keep it refrigerated for 24 hours before baking, or reheat leftovers in the oven.

How do I make a vegetarian version?

Replace the ground meat with a lentil and mushroom ragu. Use brown lentils for the best texture and follow the same seasoning steps.

Why did my Moussaka turn out watery?

This usually happens if the eggplants weren't properly salted and drained, or if the meat sauce had too much liquid remaining before assembly.

What can I substitute for Kefalotyri cheese?

Pecorino Romano or a very dry Parmesan are the best substitutes for the traditional Greek Kefalotyri cheese.

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