Classic Greek Moussaka

How to Make It

• 1

  Prepare Vegetables: Begin by slicing 2 large eggplants (approximately 700g total) into 1 cm thick rounds. Lightly salt them on both sides and let them sit in a colander for 30 minutes to draw out excess moisture. Pat dry thoroughly with paper towels. Slice 2 medium potatoes (about 400g total) into 0.5 cm thick rounds.

• 2

  Fry Vegetables: Heat 150 ml of olive oil in a large pan over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels. In the same oil, fry the potato slices until tender and slightly golden, about 4-5 minutes per side. Set aside.

• 3

  Make the Meat Sauce: In a large pot, heat 3 tablespoons of olive oil over medium heat. Add 1 finely chopped large onion (approx. 150g) and sauté until translucent, about 5 minutes. Add 2 cloves of minced garlic and cook for another minute. Add 500g of ground beef (or lamb) and brown, breaking it up with a spoon, about 8-10 minutes. Drain any excess fat. Stir in 2 tablespoons of tomato paste, a pinch of ground cinnamon, a bay leaf, and season with salt and freshly ground black pepper. Pour in 120 ml of dry red wine and let it simmer until almost evaporated, about 3-4 minutes. Add 400g of crushed tomatoes and 100 ml of water. Bring to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes, stirring occasionally, until the sauce is thick and rich. Remove the bay leaf.

• 4

  Prepare the Béchamel Sauce: In a separate saucepan, melt 100g of unsalted butter over medium heat. Whisk in 100g of all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux. Gradually whisk in 800 ml of warm full-fat milk, ensuring no lumps form. Continue to cook, stirring, until the sauce thickens to a creamy consistency, about 8-10 minutes. Remove from heat and stir in 1 large egg yolk, 50g of grated Parmesan cheese, a generous pinch of freshly grated nutmeg, and salt to taste. Mix vigorously until smooth.

• 5

  Assemble the Moussaka: Preheat your oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish. Arrange a layer of fried potato slices at the bottom of the dish, slightly overlapping. Top with half of the fried eggplant slices. Spread the entire meat sauce evenly over the eggplant. Cover the meat sauce with the remaining eggplant slices. Carefully pour the béchamel sauce over the top, spreading it to cover all layers. Sprinkle generously with an additional 30g of grated Parmesan cheese.

• 6

  Bake and Serve: Bake in the preheated oven for 45-55 minutes, or until the béchamel topping is golden brown and bubbly. Remove from the oven and let it rest for at least 15-20 minutes before cutting and serving. This allows the layers to set and prevents the moussaka from falling apart. Serve warm with a fresh side salad if desired.