Moussaka Recipe

Cook aromatics

Heat 2 tbs olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the meat

Increase heat to medium-high and add the ground lamb. Break it up with a spoon and brown until no longer pink, 6–8 minutes. Drain excess fat if the skillet is very greasy, leaving a little for flavor.

Build the sauce

Stir in tomato paste and cook 1–2 minutes. Add crushed tomatoes, red wine (if using), and broth. Add oregano, cinnamon, allspice, bay leaf, 1 tsp salt and 1/2 tsp pepper. Bring to a simmer, reduce heat to low, and cook gently, uncovered, 20–25 minutes until thickened. Stir in chopped parsley and remove bay leaf. Taste and adjust salt/pepper.

Prepare eggplant

While sauce simmers, slice eggplants 1/4–1/2 inch thick. Lay slices on a baking sheet, sprinkle both sides lightly with 1 tbs kosher salt, and let sweat for 20–30 minutes to remove bitterness. Pat dry thoroughly with paper towels.

Cook slices

Preheat oven to 375°F (190°C). Lightly brush both sides of eggplant slices with olive oil (about 2–3 tbs total) or pan-fry in batches in a skillet with 1–2 tbs oil until golden, 2–3 minutes per side. Transfer to paper towels or a baking sheet. If using zucchini or potatoes, slice and roast or pan-fry them similarly until just tender.

Arrange for assembly

Reduce oven to 350°F (175°C). Lightly oil a 9x13-inch (or similar) baking dish. Lay a single layer of eggplant slices to cover the bottom of the dish.

Spoon half of the meat sauce evenly over the bottom eggplant layer. Add a second layer of eggplant slices, then spread remaining meat sauce over them. If using potatoes or zucchini, layer them between or on top as desired. Finish with a final single layer of eggplant if you have enough.

Make roux

In a medium saucepan, melt 6 tbs butter over medium heat. Whisk in 6 tbs flour and cook for 1–2 minutes to remove raw flour taste, whisking constantly but not allowing browning.

Add milk

Gradually whisk in the warmed milk, a little at a time, until smooth. Continue whisking and bring to a gentle simmer; cook until thickened and smooth, about 5–7 minutes.

Finish béchamel

Remove from heat. Whisk a small amount of the hot béchamel into the 2 egg yolks to temper them, then whisk the yolk mixture back into the sauce. Stir in grated Parmesan, nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. The sauce should be rich and pourable but thick enough to coat the back of a spoon.

Top moussaka

Pour the béchamel evenly over the assembled moussaka, smoothing the top with a spatula. If desired, sprinkle a little extra grated cheese on top.

Bake

Bake in preheated 350°F (175°C) oven for 45–55 minutes, until the béchamel is set and golden brown. If the top browns too quickly, tent loosely with foil. Let rest 15–20 minutes before cutting so slices hold their shape.

Cook rice

While moussaka bakes, rinse 1 cup rice under cold water until water runs clear. Combine rice, 2 cups water or broth, and 1 tbs butter or oil in a saucepan. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Prepare vegetables

Steam or blanch 2 cups mixed vegetables until bright and tender-crisp, about 4–6 minutes depending on vegetable. Season with 1/2 tsp salt, 1/4 tsp pepper and a drizzle of olive oil or a pat of butter.

Serve slices of moussaka with a scoop of rice and a portion of steamed vegetables on the side.