Moussaka is a delicious Mediterranean casserole featuring layers of sautéed eggplant, zucchini, potatoes, savory meat sauce, and a rich cheese béchamel sauce. This labor-intensive dish includes warming spices like cinnamon and cloves, making it a weekend showstopper worth the effort.
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1
Prepare the vegetables: Peel the eggplant and cut into uniform slices approximately a quarter-inch thick. Trim the ends flat so slices lie straight. Use a sharp knife and keep it vertical while slicing.
2
Salt the vegetables: Arrange eggplant and zucchini slices on trays and coat generously with salt on both sides. Let sit for 45 minutes to 1 hour to draw out moisture. Keep potatoes submerged in water to prevent oxidation.
3
Make the tomato meat sauce: Sauté a large onion in oil until beginning to soften, then add tomato paste and caramelize slightly to deepen flavor.
4
Brown the beef: Sauté 1 pound of ground beef separately in a pan until golden brown. This important step ensures good flavor development through the Maillard reaction.
5
Combine sauce components: Mix the cooked onion and tomato paste with the browned beef. Add chopped garlic, then immediately deglaze with red wine and allow to reduce completely.
6
Add spices and liquid: Stir in paprika, cloves, cinnamon, fresh thyme and oregano. Add 28 oz canned San Marzano tomatoes and 6 oz beef stock.
7
Simmer the sauce: Bring to a boil, then reduce heat to low and simmer gently to concentrate flavors. If there is excess liquid, carefully strain some off.
8
Cook the vegetables: Sauté the drained eggplant, zucchini, and potato slices in olive oil until golden, or toss with oil and roast in oven until tender.
9
Make the béchamel (mornay) sauce: Melt 4 tablespoons butter in a pot, then whisk in 0.5 cup flour to form a roux. Cook for about 1 minute to remove raw flour taste.
10
Add milk: Gradually whisk in milk, starting with 2 cups and adding a third cup as needed, stirring constantly to prevent lumps. Let the mixture thicken.
11
Season and add cheese: Season with salt and black pepper. Stir in approximately 1 cup Gruyère cheese and Parmesan cheese. Add just a pinch of nutmeg so the spice stays subtle and isn't immediately recognizable.
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Layer the dish: Spread a layer of cheese sauce on the bottom of the baking dish. Then layer in order: eggplant, potatoes, tomato meat sauce, and zucchini. Repeat layering until all ingredients are used.
13
Final baking: Place the assembled dish on a cookie sheet for easy handling. Bake at 350-375°F until the top is golden brown. Do not eat immediately—allow to rest for at least 2-3 hours so the layers set properly and the sauce firms up.
14
Reheating and serving: If reheating, warm to an internal temperature of 150-160°F—no higher is needed. Cut into neat portions with a sharp knife. The first slice may be difficult to cut, but subsequent slices will be easier. Serve warm but not piping hot.
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