Greek · Dinner
Moussaka (Greek eggplant casserole)
Roasted eggplant and potatoes layered with cinnamon-scented beef and lamb sauce beneath a thick, golden cheese béchamel.
Equipment
- Use a similarly sized oven-safe dish; a larger footprint makes a shallower, faster bake.
Ingredients
1× recipe · Makes 10 servings
- 2 large eggplants, about 2 pounds, cut in 1/2-inch rounds
- 1 1/2 pounds Yukon Gold potatoes, cut in 1/4-inch rounds
- 1/3 cup extra-virgin olive oil, divided
- 2 1/2 teaspoons kosher salt, divided
- 1 pound ground beef
- 1/2 pound ground lamb
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 can crushed tomatoes, 14 ounces
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 bay leaf
- 1/2 teaspoon black pepper
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon freshly grated nutmeg
- 2 pasteurized large egg yolks
- 1 1/2 cups finely grated kefalotyri, kasseri, or Parmesan, divided
Instructions
Heat oven to 425°F. Brush eggplant and potato rounds with 1/4 cup oil, season with 1 teaspoon salt, and roast on separate sheet pans, turning once, until browned and flexible, 25 to 35 minutes.
Brown beef and lamb in remaining oil in a wide pan, breaking it into small crumbles, to 160°F. Add onion for 6 minutes, garlic and tomato paste for 1 minute, then wine; reduce nearly dry.
Add crushed tomatoes, cinnamon, allspice, bay, pepper, and 1/2 teaspoon salt. Simmer uncovered 20 minutes until thick enough to hold a furrow; discard bay.
Melt butter, whisk in flour, and cook 2 minutes. Gradually whisk in warm milk and remaining salt; simmer until thick. Remove from heat, add nutmeg and 1 cup cheese, temper in pasteurized yolks, and return briefly to low heat until 160°F without boiling.
Layer potatoes, then eggplant, then meat sauce in a . Spread béchamel to the edges and top with remaining cheese. Bake at 375°F for 35 to 40 minutes until deeply golden and 165°F in the center; rest 30 minutes before cutting.
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