An iconic Greek dish featuring layers of roasted potatoes, fried eggplant, a rich meat sauce with cinnamon and tomatoes, and a creamy béchamel sauce, baked until golden. A comforting and satisfying meal.
potatoespeeled and sliced into 1/2 inch thickness, russet or gold potatoes3
parmesan cheese or kefalotiri2 cups
olive oilfor brushing vegetables and frying eggplant, plenty needed
saltto taste
black pepperto taste
dried oregano
whole milk
5 cups
olive oilfor béchamel sauce (can use butter instead)¾ cups
all purpose flour¾ cups
nutmeg¼ tsp
grated parmesan cheese1 cup
whole eggs2
egg yolks2
onionfinely chopped1
garlic clovesgrated5
olive oilfor meat sauce¼ cups
lean ground beef2 lb
salt1 tsp
black pepperfreshly ground, to taste
bay leaves2
canned crushed tomatoes or tomato saucetomatoes, salt, and sugar only15 oz
water1 cup
ground cinnamon¼ tsp
dried oregano1 tsp
Steps
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1
Preheat the oven to 425°F (220°C). Place potato slices on a baking tray, drizzle with olive oil, and season both sides with salt, pepper, and oregano. Bake for 20–25 minutes until fork-tender and golden.
2
Cut the tip of the eggplant with stem, peel away most of the skin (keeping some for appearance), and slice into 1/2 inch thick pieces. Layer eggplant slices in a pan or colander and sprinkle salt over each layer. Let sit for 20–30 minutes to draw out the bitter liquid.
3
Pat the eggplant slices dry thoroughly with paper towels to remove salt and bitter liquid.
4
Make the meat sauce: Heat olive oil in a skillet, add finely chopped onion and a pinch of salt, and cook over medium heat for about 10 minutes until soft and golden. Add grated garlic and warm through for a few seconds until fragrant.
5
Add ground beef, salt, and black pepper, and cook for a few minutes until the pink color disappears. Add bay leaves and ground cinnamon.
6
Add canned crushed tomatoes, rinse the can with 1 cup of water and add it. Stir everything together and bring to a boil. Reduce heat to medium, cover, and cook for about 25 minutes until the sauce is thick and the meat is fully cooked. Taste and adjust seasoning with salt and pepper. Finish with finely chopped fresh parsley and 1 teaspoon dried oregano.
7
Fry the eggplant: Heat a large skillet and add plenty of olive oil to cover the bottom. Fry the patted-dry eggplant slices for 2–3 minutes on each side until soft and golden. Drain the oil from each slice back into the pan and lay them on a paper towel-lined tray to absorb excess oil.
8
Make the béchamel sauce: Combine olive oil and flour in a saucepan over medium heat. Cook for a few minutes until the flour smell dissipates and the mixture is lightly toasted.
9
Slowly add cold whole milk in batches, whisking continuously to prevent lumps. Season with salt, black pepper, and nutmeg.
10
Cook until steaming hot, beginning to boil, and thickened. Test consistency by dipping a wooden spoon in the sauce and running your finger down the back—it should separate and hold.
11
Remove from heat. Carefully pour some of the hot cream into a bowl with whole eggs and egg yolks, whisking constantly to temper them and prevent scrambling.
12
Pour the tempered eggs back into the sauce pot and whisk well. Stir in grated parmesan cheese to combine.
13
In a 9×13 inch baking pan, arrange a layer of roasted potato slices on the bottom and sprinkle with cheese. Top with a layer of fried eggplant slices and sprinkle with cheese.
14
Spread the meat sauce evenly over the eggplant layer. Add a final layer of fried eggplant slices and as many potato slices as possible.
15
Pour the béchamel sauce over the top layer and smooth it out. Sprinkle any remaining cheese on the surface if desired.
16
Adjust oven temperature to 400°F (200°C). Bake on the center rack uncovered for 45 minutes to 1 hour until the cream sauce is golden brown on top.
17
Allow the moussaka to cool for about 45 minutes to 2 hours before slicing so the pieces hold their shape. Serve warm with Greek salad on the side.
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