Moussaka

Name: Moussaka
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 2 large eggplants, sliced 1/4-in thick; 2 lbs ground lamb; 1 yellow onion, finely chopped; 4 garlic cloves, minced; 1 can crushed tomatoes; 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; 1 tsp dried oregano; 1/2 cup dry red wine; 6 tbsp olive oil; 6 tbsp unsalted butter; 6 tbsp all-purpose flour; 3 cups whole milk, warm; 2 large egg yolks; 1/2 cup grated Parmesan or kefalotyri cheese; 2 tsp salt; 1/4 tsp ground nutmeg

Greece's iconic layered casserole of roasted eggplant, spiced ground lamb, and a thick, creamy bechamel sauce baked to golden perfection. Deeply savory and satisfying, it is the ultimate Greek comfort food for a weekend gathering.

120 minHardServes 8510 cal/serving

GreekDinnerOven and StovetopStandardHigh ProteinNut-FreePork-FreeCorn-Free

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Ingredients

2 large eggplants, sliced 1/4-in thick
2 lbs ground lamb
1 yellow onion, finely chopped
4 garlic cloves, minced
1 can crushed tomatoes
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1 tsp dried oregano
1/2 cup dry red wine
6 tbsp olive oil
6 tbsp unsalted butter
6 tbsp all-purpose flour
3 cups whole milk, warm
2 large egg yolks
1/2 cup grated Parmesan or kefalotyri cheese
2 tsp salt
1/4 tsp ground nutmeg

Instructions

1

Preheat oven to 425°F (220°C). Arrange 2 sliced 1/4-in thick large eggplants on baking sheets, brush both sides with 6 tbsp olive oil, and season with 2 tsp salt. Roast for 20-25 minutes, flipping once, until golden and tender. Reduce oven temperature to 375°F (190°C).
2

While the eggplant roasts, heat 2 tbsp of 6 tbsp olive oil in a large skillet over medium-high heat. Add 1 finely chopped yellow onion and cook for 5 minutes. Add 4 minced garlic cloves and cook for 1 minute. Add 2 lbs ground lamb and cook, breaking up the meat, until browned and cooked through to an internal temperature of 160°F (71°C), about 8 minutes.
3

Add 1/2 cup dry red wine to the lamb and cook until mostly evaporated, about 2 minutes. Add 1 can crushed tomatoes, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, and 1 tsp dried oregano. Season with 2 tsp salt. Simmer for 15 minutes until the sauce thickens. Remove from heat.
4

Make the bechamel: melt 6 tbsp unsalted butter in a saucepan over medium heat. Whisk in 6 tbsp all-purpose flour and cook for 2 minutes. Gradually whisk in 3 cups warm whole milk and cook, stirring constantly, for 8-10 minutes until thick and smooth. Remove from heat and stir in 1/4 tsp ground nutmeg and half of the 1/2 cup grated Parmesan or kefalotyri cheese. Let cool slightly, then whisk in 2 large egg yolks.
5

Assemble the moussaka: spread half the roasted eggplant in the bottom of a 9x13-inch baking dish. Spread all the lamb sauce evenly on top. Arrange the remaining eggplant over the meat layer. Pour the bechamel over everything and smooth the top. Sprinkle with the remaining 1/2 cup grated Parmesan or kefalotyri cheese.
6

Bake at 375°F for 40-45 minutes until the top is deep golden and set. Let rest for 20 minutes before cutting and serving.

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Questions

How long does Moussaka take?

As written, 120 minutes: 45 of prep and 75 of cooking. The longest single stretch is the hands-off wait in step 6, 45 minutes.

What oven temperature does Moussaka need?

For Moussaka, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 45 minutes, in step 6. The oven is also used at 375 F (about 190 C) in step 1. The target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

Why rest the meat in Moussaka?

Step 6 reads: "Let rest for 20 minutes before cutting and serving." Heat drives the juices toward the center. The rest in step 6 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of red wine in Moussaka?

The entry for Moussaka calls for 1/2 cup dry red wine. In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

Can I use ground beef instead of ground lamb in Moussaka?

Yes, at the same weight. The flavor is milder; a pinch more cumin or an extra clove of garlic closes the gap. As written, the entry for Moussaka uses 2 lbs ground lamb.

Can I make Moussaka dairy-free?

Yes. The dairy in Moussaka is 6 tbsp unsalted butter, 3 cups whole milk, warm, 1/2 cup grated Parmesan or kefalotyri cheese. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Does Moussaka contain eggs?

Yes: 2 large egg yolks. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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