Description
A rich, layered Greek casserole featuring roasted eggplant, spiced lamb filling, and a creamy, golden bechamel sauce. This recipe breaks down the traditional technique for a restaurant-quality comfort food.
Ingredients
Scale
- 2 large eggplants (about 2 pounds / 900g)
- 1/2 cup vegetable oil or olive oil (120ml)
- 1 tablespoon salt (15g)
- 1.5 pounds ground lamb (700g)
- 1 medium yellow onion, finely diced (150g)
- 4 cloves garlic, minced (2 tablespoons)
- 1 can crushed tomatoes (14 oz / 400g)
- 1/2 cup dry red wine (120ml)
- 1 teaspoon cinnamon (2g)
- 1 teaspoon dried oregano (1g)
- 1 bay leaf
- 1/2 teaspoon black pepper (1g)
- 1 teaspoon sugar (5g)
- 4 tablespoons unsalted butter (60g)
- 1/4 cup all-purpose flour (30g)
- 3 cups whole milk (720ml)
- 3 large egg yolks
- 1 cup grated Kefalotyri or Pecorino Romano cheese (100g)
- 1/4 teaspoon freshly grated nutmeg
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Slice eggplants lengthwise into 1/2-inch planks, sprinkle with salt, and let sit for 20-30 minutes to draw out moisture.
- Rinse eggplant under cold water and pat completely dry with paper towels.
- Brush eggplant planks with oil and roast on a baking sheet for 20-25 minutes until tender and lightly golden. Set aside.
- In a large skillet, brown ground lamb over medium-high heat. Drain excess fat if necessary.
- Add diced onion and cook until softened. Add garlic, cinnamon, oregano, and pepper; cook for 1 minute.
- Deglaze with red wine and simmer for 2 minutes. Add crushed tomatoes, bay leaf, and sugar.
- Reduce heat to low and simmer meat filling for 15-20 minutes until thick. Remove bay leaf.
- In a saucepan, melt butter and whisk in flour to make a roux. Gradually whisk in warm milk until thickened.
- Remove from heat and temper egg yolks by whisking in a little hot sauce, then stir yolks back into the sauce.
- Stir in cheese, nutmeg, and salt to finish the bechamel.
- Preheat oven to 350°F (175°C). Assemble layers in a 9×13 inch dish: meat, eggplant, meat, eggplant.
- Pour bechamel over the top layer and spread evenly.
- Bake for 45-50 minutes until golden brown and bubbling.
- Let rest for at least 20 minutes before slicing to allow layers to set.
Notes
Salting and draining the eggplant is crucial to prevent a watery dish. Warm the milk for the bechamel to avoid lumps. Let the moussaka rest for 20 minutes after baking to ensure clean slices.
- Prep Time: 45 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 square slice
- Calories: 450
- Sugar: 8
- Sodium: 420
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 6
- Protein: 22
Keywords: Greek moussaka, eggplant casserole, lamb recipe, bechamel sauce, comfort food, traditional Greek cooking