Moussaka
Μουσακάς
Layers of eggplant, spiced lamb and tomato sauce, and a thick béchamel, baked until golden.
Serves 8
Prep 45 min
Cook 1 hr 30 min
Ingredients
- 3 large eggplants, sliced 1/2 inch thick
- 1/3 cup olive oil
- 1 lb ground lamb or beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 cup red wine
- 1 cinnamon stick
- 1 teaspoon dried oregano
- 1 teaspoon salt, divided
- 4 tablespoons butter
- 1/3 cup flour
- 3 cups warm milk
- 1/2 cup grated kefalotyri or Parmesan
- 2 eggs, beaten
- 1/4 teaspoon nutmeg
Steps
Step 1. Brush the eggplant with oil and roast at 425°F for 25 minutes, turning once, until golden and soft.
Step 2. Brown the lamb for 8 minutes until no longer pink. Add the onion and garlic for 5 minutes, then the tomatoes, wine, cinnamon, oregano, and 1/2 teaspoon of salt. Simmer 20 minutes. Remove the cinnamon.
Step 3. Melt the butter, whisk in the flour for 1 minute, then add the milk slowly and cook until thick. Off the heat, stir in the cheese, eggs, nutmeg, and remaining salt.
Step 4. Heat the oven to 350°F. Layer half the eggplant in a 9x13 dish, then the meat, then the remaining eggplant. Pour the béchamel over the top.
Step 5. Bake for 40 to 45 minutes until golden and 165°F in the center. Rest 20 minutes before cutting.
Where this recipe comes from
Yoribang Greek recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Greek dishes. Good olive oil, lemon, oregano, and feta carry most of the flavor. Greek yogurt, phyllo dough, kefalotyri cheese, and Kalamata olives are sold in many supermarkets and Mediterranean grocery stores.