Greek Moussaka

Moussaka is Greece’s answer to lasagna: layers of tender eggplant, spiced lamb, and golden béchamel baked until bubbling. It takes a little assembly, but every step is simple, and the payoff is a dish that feeds a crowd beautifully.

Ingredients

For the eggplant:

• 2 large eggplants, sliced into ¼-inch rounds
• Salt, for sweating the eggplant
• ¼ cup olive oil, for frying

For the meat sauce:

• 1 pound ground lamb (or beef)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• ½ cup red wine
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• ½ teaspoon ground allspice
• Salt and black pepper, to taste

For the béchamel sauce:

• 4 tablespoons butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• ½ teaspoon ground nutmeg
• ½ cup grated Kefalotyri or Parmesan cheese
• 2 egg yolks

For assembling:

• ½ cup breadcrumbs
• ½ cup grated Kefalotyri or Parmesan cheese

Instructions

1. Prepare the eggplant
   Sprinkle salt over the eggplant slices and let them sit for 30 minutes to draw out bitterness. Pat them dry with paper towels. Heat olive oil in a pan and fry the slices until golden brown, then place them on paper towels to drain excess oil.
2. Make the meat sauce
   In a large skillet, cook the onion and garlic over medium heat until soft. Add the ground lamb and cook until browned. Stir in the tomato paste, crushed tomatoes, red wine, cinnamon, oregano, allspice, salt, and pepper. Simmer for 20-25 minutes until thickened. Set aside.
3. Prepare the béchamel
   In a saucepan, melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking continuously until thickened. Remove from heat, stir in nutmeg and cheese, then let cool slightly before whisking in the egg yolks.
4. Assemble the moussaka
   Preheat the oven to 375°F. Grease a baking dish and sprinkle the bottom with breadcrumbs. Arrange a layer of eggplant slices, followed by half of the meat sauce. Repeat with another layer of eggplant and the remaining meat sauce. Pour the béchamel over the top, spreading it evenly. Sprinkle with grated cheese.
5. Bake
   Bake for 40-45 minutes, or until the top is golden brown. Let it rest for 20 minutes before slicing.