Greek Style Moussaka
Submitted by fogbounddick
Layers of wine-braised lamb, silky eggplant, and creamy ricotta béchamel bake into this classic Greek casserole. Warming cinnamon and nutmeg make it unforgettable.
YIELD
6 servingsPREP
60 minCOOK
60 minREADY
120 minTrue moussaka takes time, but every layer earns its place. Sautéed eggplant forms the base, soaking up the spiced meat sauce simmered with red wine, tomato paste, and a hint of cinnamon. The crowning ricotta béchamel turns golden and bubbly in the oven.
This dish actually improves overnight. The flavors meld, the layers set cleanly, and reheating brings everything back to life. Make it a day ahead for easiest serving.
Pro Tips
- Salt the eggplant: Sprinkle cut eggplant with salt and let sit 20 minutes to draw out bitterness before browning
- Brown the butter sauce: Let the béchamel butter just begin to toast for deeper, nuttier flavor
- Cool before cutting: Let moussaka rest 20-30 minutes after baking so layers hold their shape when sliced
- Make ahead magic: Flavors deepen significantly when made a day in advance and reheated
Ingredients
Directions
Peel the eggplants and cut them into slices about ½ inch thick.
Brown the slices quickly in ¼ cup of the oil.
Set aside. Heat the remaining oil in the same skillet and cook the onions until they are brown.
Add the ground meat and cook 10 minutes.
Pour off excess fat. Combine the tomato paste with the wine, parsley, cinnamon, salt and peper.
Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed.
Remove the mixture from the fire.
Preheat the oven to 375℉ (190℃).
Make a white sauce by melting the butter and blending in the flour, stirring with a wire whisk.
Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly.
When the mixture is thickened and smooth, remove it from the heat.
Cook slightly and stir in the beaten eggs, nutmeg and ricotta.
Grease an 11×16-inch pan and sprinkle the bottom lightly with crumbs.
Arrange alternate layers of the eggplant and the meat sauce in the pan, sprinkling each layer with Parmesan and crumbs.
Pour the ricotta sauce over the top and bake 1 hour, or until top is golden.
Remove from the oven and cool 20 to 30 minutes before serving.
Cut into squares and serve. The flavors in this dish really improve if you make it a day ahead.
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