Description
Authentic Greek moussaka made with layers of tender potatoes and eggplant, a richly spiced meat sauce, and a creamy homemade béchamel topping. A hearty, comforting classic perfect for family dinners or special occasions.
Ingredients
8 tablespoons unsalted butter
3/4 cup all-purpose flour
1 quart whole milk
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
2 ounces shredded kefalotyri cheese
4 large egg yolks
2 tablespoons vegetable oil
2 pounds ground lamb or beef
2 medium yellow onions, diced
4 garlic cloves, minced
2 tablespoons tomato paste
2/3 cup beef broth
1 (28-ounce) can whole peeled tomatoes, crushed
1 cinnamon stick
3 whole cloves
2 bay leaves
2 teaspoons dried oregano
Vegetable oil, for frying
2 medium eggplants, sliced
2 pounds Yukon Gold potatoes, peeled and sliced
2 ounces shredded kefalotyri cheese, for topping
Instructions
- Prepare the béchamel by melting butter in a saucepan over medium heat. Whisk in the flour to form a smooth roux.
- Gradually whisk in the milk, stirring constantly until thick and smooth. Season with salt, pepper, and nutmeg.
- Remove from heat and stir in the shredded kefalotyri and egg yolks. Set aside.
- Heat 2 tablespoons vegetable oil in a large pan and brown the ground meat until fully cooked.
- Add onions and garlic and cook until softened. Stir in tomato paste.
- Pour in beef broth, then add tomatoes, cinnamon stick, cloves, bay leaves, and oregano.
- Simmer uncovered for about 30 minutes until thickened. Season to taste and remove whole spices.
- Fry the eggplant and potato slices in batches in vegetable oil until golden. Drain on paper towels and season lightly with salt.
- Preheat oven to 375°F (190°C).
- Layer potatoes evenly in the bottom of a baking dish, followed by a layer of eggplant.
- Spread the meat sauce evenly over the vegetables.
- Pour the béchamel sauce over the top and sprinkle with remaining kefalotyri cheese.
- Bake for 50 minutes until golden and bubbling.
- Let rest for 30 minutes before slicing and serving.
Notes
Resting time is essential for clean slices.
Pecorino Romano can substitute for kefalotyri.
Vegetables can be roasted instead of fried for a lighter version.
Flavors deepen and improve the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 9g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 185mg
