How to Make Greek Moussaka

INGREDIENTS

• 3 medium to large eggplants
• 3 medium potatoes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 ½ pounds ground beef (or lamb)
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 cup tomato sauce
• 1 cup beef broth or ½ cup red wine
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 4 cups whole milk
• 1 stick (½ cup) unsalted butter + 1 teaspoon extra
• 1 cup all-purpose flour, lightly spooned & leveled
• 1 cup grated Parmesan cheese (about 3 ounces)
• ½ teaspoon ground nutmeg
• 2 egg yolks, lightly beaten
• Vegetable oil, for frying

DIRECTIONS

1. Prepare the Vegetables
• Slice the eggplants into ½-inch thick rounds. Sprinkle with salt and set aside for 30 minutes to draw out excess moisture.
• Meanwhile, peel the potatoes and slice them into ¼-inch rounds.
• Rinse the eggplant slices well, then pat dry.
• Option 1 (traditional): Fry the eggplants and potatoes in vegetable oil until golden. Drain on paper towels.
• Option 2 (lighter): Place the eggplants and potatoes on a baking sheet, drizzle with olive oil, and bake at 400°F until lightly golden.
2. Make the Meat Mixture
• Heat 3 tablespoons olive oil in a large skillet over medium heat.
• Add the chopped onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 2 minutes.
• Add the ground beef and cook until no longer pink, breaking it up with a spoon.
• Season with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cinnamon, and 1 teaspoon thyme. Stir well.
• Add the tomato paste and stir until coated. Then add the bay leaf, tomato sauce, and broth (or wine).
• Bring to a boil, then reduce the heat and let simmer until thickened, about 15 minutes. Remove from heat and discard the bay leaf.
3. Make the Béchamel Sauce
• Warm 4 cups milk in a saucepan or microwave until just hot.
• In a separate medium saucepan, melt 1 stick plus 1 teaspoon butter over low heat. Whisk in 1 cup flour until a smooth paste forms.
• Gradually add the warm milk, whisking constantly to prevent lumps. Cook, whisking, until thickened, about 8–10 minutes.
• Remove from heat and whisk in ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon nutmeg, 1 cup Parmesan, and the egg yolks until smooth.
4. Assemble the Moussaka
• Preheat oven to 360°F (180°C).
• Stir 4–5 tablespoons of the béchamel sauce into the meat mixture.
• In a 13×9-inch baking dish, layer the potatoes on the bottom. Top with half the eggplant slices.
• Spread the meat mixture evenly over the vegetables. Top with the remaining eggplant.
• Pour the béchamel sauce over the top and smooth with a spatula. Sprinkle with a little extra Parmesan.
5. Bake
• Bake uncovered for 40–50 minutes, until golden brown and bubbling.
• Remove from oven and let cool for at least 45 minutes before cutting (this helps the layers set).