Greek Moussaka
Greek moussaka is a layered casserole of grilled eggplant, fried potatoes, and spiced lamb sauce topped with creamy béchamel—a rich, savory dish best made ahead for flavors to meld.
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Greek moussaka is a layered casserole of grilled eggplant, fried potatoes, and spiced lamb sauce topped with creamy béchamel—a rich, savory dish best made ahead for flavors to meld.
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Slice eggplants into 1/2-inch rounds. Place on a wire rack over a baking sheet and salt generously on both sides. Let sit for at least 30 minutes to draw out moisture.
While the eggplant rests, fry the potato slices. In a large pot, heat a few inches of vegetable oil. Fry potato slices in batches until golden brown. Remove and drain on a paper towel-lined sheet, then season with salt.
To make the meat sauce, heat olive oil in a large skillet over medium-high heat. Add diced onion, season with salt and pepper, and sauté until softened.
Add minced garlic and cook for another minute until fragrant.
Add the ground meat, season with salt and pepper, and cook until browned, breaking it up with a spoon.
Stir in 1 tsp of ground cinnamon and the dried oregano.
Pour in the white wine to deglaze the pan. Add the crushed tomatoes, season again, and bring to a simmer. Reduce heat to low, cover, and let it cook for at least 30 minutes.
Pat the eggplant slices dry with a towel. Drizzle with olive oil and grill on both sides until tender and grill marks appear.
For the béchamel, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes.
Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring, and season with salt, 1/4 tsp cinnamon, white pepper, and nutmeg. Cook until thickened.
Remove béchamel from heat. In a separate bowl, whisk the eggs. Slowly ladle some hot béchamel into the eggs while whisking constantly to temper them.
Pour the tempered egg mixture back into the saucepan, whisking constantly until the sauce is thick and creamy.
Preheat oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish. Arrange a layer of grilled eggplant, then sprinkle with some grated Kefalograviera cheese.
Add a layer of the fried potato slices, followed by an even layer of the meat sauce.
Top with the remaining eggplant and potato slices.
Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with the remaining grated cheese.
Bake for 1 hour, or until the top is golden brown and bubbly.
Let the moussaka rest for at least 20-30 minutes before cutting. Garnish with fresh chives and oregano before serving.
Store covered in the refrigerator up to 4 days; reheat covered at 325°F until warmed through, about 20–25 minutes. Freezes well up to 3 months when assembled before baking.
Yes, moussaka is ideal for make-ahead cooking. Assemble completely, cover, and refrigerate up to 24 hours before baking, or freeze up to 3 months.
Yes, salt eggplant slices and let sit 20–30 minutes, then pat dry. This removes excess moisture and reduces oil absorption during frying.
Yes, ground beef works well as a substitute, though lamb is traditional and offers a deeper, more distinctive flavor.
That's béchamel sauce—a creamy mixture of butter, flour, milk, and egg yolks that bakes golden on top and creates a rich, custardy layer.
The béchamel topping should be golden brown and a knife inserted in the center should come out hot. The dish usually takes 45–60 minutes at 350°F.
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