Moussaka

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Moussaka
Moussaka is a layered Mediterranean comfort dish with roasted eggplant, a cinnamon-scented beef tomato sauce, and a thick bechamel topping that bakes until golden. It takes a little assembly, but the result is rich, structured, and excellent for feeding a table.

Ingredients

  • 2 large eggplants, sliced ½-inch thick
  • 3 tablespoons olive oil, divided
  • 1½ pounds lean ground beef
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 14.5-ounce can crushed tomatoes
  • ½ cup red wine or beef stock
  • 1 teaspoon dried oregano
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper
  • 4 tablespoons butter
  • ¼ cup flour
  • 2½ cups milk, warmed
  • ¼ teaspoon nutmeg
  • 2 eggs, beaten
  • ½ cup grated parmesan or kefalotyri cheese

Instructions

  1. Roast the Eggplant: Heat the oven to 425°F. Brush the eggplant slices with 2 tablespoons olive oil, season lightly with salt, and roast on parchment-lined baking sheets for 20-25 minutes, flipping once, until tender and lightly browned.

  2. Make the Meat Sauce: Heat the remaining olive oil in a large skillet. Brown the beef, then add the onion and cook until softened. Stir in the garlic and tomato paste, then add the crushed tomatoes, wine or stock, oregano, cinnamon, allspice, ½ teaspoon salt, and black pepper. Simmer for 20-25 minutes, until thick.

  3. Make the Bechamel: Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk and cook until thick. Season with nutmeg and remaining salt. Remove from the heat and whisk a little hot sauce into the beaten eggs, then whisk the egg mixture back into the bechamel with the cheese.

  4. Assemble: Lower the oven to 375°F. Layer half the eggplant in a 9x13-inch baking dish. Spread the meat sauce over the eggplant, top with remaining eggplant, then spread the bechamel over the top.

  5. Bake: Bake for 35-45 minutes, until the top is set and golden. Rest for 20 minutes before slicing.

Greek Comfort in Layers

Moussaka sits somewhere between lasagna and casserole, but the roasted eggplant and spiced meat sauce give it a personality all its own. The sauce should be fairly thick before assembling so the slices hold together after resting.

The bechamel is meant to be sturdy, not loose. Eggs and cheese help it set into a golden cap that slices cleanly.

Serving Ideas

Serve with Greek salad, lemony greens, roasted vegetables, or warm pita. A little plain yogurt or tzatziki on the side is lovely if you want something cool and tangy.

Variations

Use lamb instead of beef for a more traditional flavor, or use a mix of beef and lamb. Add a layer of thinly sliced roasted potatoes if you want a heartier bake.

Make-Ahead Tips

Moussaka is an excellent make-ahead dish. Assemble it up to a day ahead, keep it covered in the refrigerator, and bake when ready. It also reheats well after the layers have had time to settle.