Moussaka Recipe

Preheat oven to 200°C (400°F). Slice eggplants lengthwise into 1cm (3/8") thick slices. If using potatoes and zucchini, slice potatoes into 5mm rounds and zucchini into 1cm rounds.

Salt the eggplant slices on both sides and place in a colander for 20–30 minutes to draw out bitterness and moisture. Rinse lightly and pat dry with paper towels.

Brush both sides of eggplant (and potato/zucchini if using) with 2 tablespoons olive oil, season lightly with 1 tsp salt and 1/2 tsp black pepper. Arrange in a single layer on baking sheets and roast for 20–25 minutes, flipping once, until tender and lightly browned. Set aside.

Lower oven temperature to 180°C (350°F). In a large skillet or saucepan, heat 2 tbs extra-virgin olive oil over medium heat. Add the chopped onion and sauté 5–7 minutes until soft and translucent.

Add minced garlic and cook 1 minute until fragrant. Increase heat to medium-high, add the ground lamb or beef, break it up with a spoon, and brown thoroughly (6–8 minutes). Drain excess fat if there's a lot, leaving a little for flavor.

Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add red wine (if using) and deglaze the pan, scraping up browned bits; simmer 2 minutes to reduce slightly.

Add crushed tomatoes, stock, cinnamon, allspice or nutmeg, oregano, bay leaf, sugar, 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low and simmer, uncovered, 20–30 minutes until slightly thickened. Taste and adjust seasoning. Remove bay leaf before assembling.

In a medium saucepan, melt 60 g butter over medium heat. Whisk in the 60 g flour and cook 1–2 minutes to form a blond roux (do not brown).

Gradually whisk in warm milk (to avoid lumps) in 3 additions, stirring constantly. Bring to a gentle simmer and cook 6–8 minutes until the sauce thickens to coat the back of a spoon.

Remove from heat. Whisk in nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. Temper the 2 egg yolks by whisking a few spoonfuls of hot sauce into the yolks, then whisk egg yolk mixture back into the béchamel. Stir in 80 g grated Parmesan (reserve 40 g for topping). The sauce should be rich and pourable but thick.

Butter a 23x33 cm (9x13") baking dish with 1 tbs butter. Arrange a single layer of roasted potato slices (if using) to cover the bottom, or begin with a layer of eggplant slices to cover the base.

Spread about half of the meat sauce evenly over the vegetable layer.

Place another full layer of eggplant slices over the meat sauce. Spread the remaining meat sauce evenly on top of that layer. If you have extra vegetable slices, tuck them around edges to even out the surface.

Pour the béchamel sauce evenly over the top, smoothing with a spatula so it reaches the edges and seals the layers. Sprinkle the reserved 40 g grated cheese evenly over the béchamel.

Bake in preheated 180°C (350°F) oven for 40–50 minutes, until the top is golden brown and the sauce is set. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Allow moussaka to rest at least 20–30 minutes out of the oven before slicing — this helps set the layers and makes cleaner slices. Serve warm.