Mousaka Recipe

Slice the eggplants into 1/2-inch rounds. Lay them in a single layer on a baking sheet and sprinkle both sides lightly with the 2 tsp kosher salt. Let sit 30 minutes to draw out bitterness, then rinse and pat dry with paper towels.

Preheat the oven to 200°C (400°F). Slice the potatoes into 1/4-inch rounds. If using zucchini, slice similarly.

Brush eggplant, potato, and zucchini slices lightly with 4 tbs olive oil. Arrange on baking sheets in a single layer and roast 15–20 minutes, turning once, until golden and softened. Alternatively, pan-fry slices in 2 tbs olive oil in batches over medium heat until browned. Transfer to paper towels to drain.

Heat 2 tbs extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Increase heat to medium-high and add 1 lb ground lamb. Break up with a spoon and brown until no pink remains, about 6–8 minutes. Drain excess fat if necessary, leaving a tablespoon for flavor.

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Add 60 ml red wine if using and let it reduce by half, scraping up browned bits.

Add 14 oz crushed tomatoes and 120 ml stock. Season with 1/2 tsp ground cinnamon, 1 tsp dried oregano, 1 bay leaf, 1/2 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, and simmer gently 20–30 minutes until thickened. Stir in 2 tbs chopped parsley, taste and adjust seasoning. Remove and discard bay leaf.

In a medium saucepan, melt 4 tbs unsalted butter over medium heat. Add 4 tbs all-purpose flour and whisk to form a smooth roux. Cook 1–2 minutes without browning.

Slowly whisk in 3 cups warmed whole milk, a little at a time, whisking constantly to prevent lumps. Bring to a gentle simmer and cook until thickened to a thick cream sauce (coats the back of a spoon), about 6–8 minutes.

Remove from heat and stir in 1 tsp salt and 1/4 tsp ground nutmeg. Temper the 2 egg yolks by whisking a few tablespoons of the hot béchamel into the yolks, then return the yolk mixture to the saucepan, whisking quickly to combine.

Stir in 3/4 cup of the grated cheese into the béchamel, reserving 1/4 cup for the top.

Preheat oven to 180°C (350°F). Lightly grease a 9x13-inch (or similar) baking dish with olive oil.

Layer assembly: spread a thin film of meat sauce on the bottom of the dish to prevent sticking. Arrange a single layer of roasted potato slices to cover the bottom (optional). Add a layer of roasted eggplant slices to overlap slightly until the base is covered. Spoon half of the meat sauce evenly over the eggplant. Add another layer of eggplant (and zucchini if using) and top with the remaining meat sauce. Press down gently to compact.

Pour the béchamel evenly over the top, smoothing with a spatula so it covers the entire surface. Sprinkle the reserved 1/4 cup grated cheese over the béchamel.

Bake uncovered in the preheated oven 45–55 minutes, until the top is set, bubbling at the edges, and golden brown. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from oven and let rest at least 20–30 minutes (this helps it set and slice cleanly).

Garnish with 1 tbs chopped fresh parsley. Slice into squares and serve warm. Moussaka pairs well with a simple green salad and crusty bread.