Mousakas Recipe

Prepare and Salt Eggplant

Trim stems from eggplants and slice into 1/3–1/2-inch (8–12 mm) rounds or lengthwise 1/2-inch slabs, depending on preferred presentation. Lay slices in a single layer on wire racks or paper towels, sprinkle both sides with 2 tbs kosher salt, and let sit 30 minutes to draw out bitterness. After 30 minutes, rinse lightly under cold water and pat very dry with towels.

Cook Eggplant

Preheat oven to 220°C (430°F). Brush both sides of eggplant slices with olive oil (about 2 tbs total) and arrange on baking sheets in a single layer. Roast until golden and tender, 18–25 minutes, flipping once halfway. Alternatively, pan-fry slices in 2 tbs olive oil over medium-high heat, 3–4 minutes per side, until browned and soft. Transfer cooked eggplant to paper towels to absorb excess oil.

Prepare Vegetables

Finely dice the onion and (if using) zucchini. Mince garlic and chop parsley. These will be used in the meat sauce to add flavor and moisture.

Sauté Aromatics and Brown Meat

Heat 1 tbs olive oil in a large sauté pan over medium heat. Add diced onion and a pinch of salt and cook 5–7 minutes until soft and translucent. Add minced garlic and cook 30–60 seconds until fragrant. Increase heat to medium-high, add ground lamb, breaking it up with a spoon. Brown thoroughly, 6–8 minutes, until no pink remains and some browning occurs.

Deglaze and Simmer

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. If using, add 60 ml red wine to deglaze the pan, scraping up browned bits; cook until wine mostly evaporates, 2–3 minutes. Add crushed tomatoes, diced zucchini (if using), 1 tsp ground cinnamon, 1 tsp dried oregano, 1 bay leaf, 1 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered 20–25 minutes until thickened. Taste and adjust seasoning. Stir in 2 tbs chopped fresh parsley off heat.

Make a Smooth Béchamel

In a medium saucepan, melt 60 g unsalted butter over medium heat. Add 60 g flour and whisk constantly to form a pale roux, cooking 1–2 minutes without browning. Gradually whisk in 700 ml warm milk in thirds, ensuring each addition is fully incorporated and the sauce is smooth before adding more. Continue whisking over medium heat until the sauce thickens to a pourable but thick consistency that coats the back of a spoon, about 8–10 minutes.

Finish Béchamel

Remove from heat and season with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp freshly grated nutmeg. Temper the 2 egg yolks by whisking a few tablespoons of hot béchamel into the yolks, then whisk the tempered yolks back into the béchamel. Stir in 80 g grated Kefalotyri or Parmesan, reserving a little for the top if desired. Keep warm.

Preheat and Prepare Pan

Lower oven temperature to 180°C (350°F). Lightly grease a 9x13-inch (or similar) baking dish with 1 tbs olive oil and dust the bottom and sides with 2 tbs breadcrumbs, tapping out excess.

Layer the Mousakas

Arrange a single layer of roasted eggplant slices to cover the bottom of the prepared dish. Spoon and spread about half of the meat sauce over the eggplant in an even layer. Add another layer of eggplant slices to cover the meat sauce. Spread the remaining meat sauce evenly. Finish with a final layer of eggplant slices if you have enough, leaving room for the béchamel.

Top with Béchamel and Bake

Pour the béchamel over the assembled layers, smoothing with a spatula so it covers the surface evenly. Sprinkle the reserved grated cheese over the béchamel. Bake in the preheated 180°C (350°F) oven for 45–55 minutes until the top is set and golden-brown. If the top browns too quickly, tent loosely with foil.

Rest and Serve

Let the mousakas rest at least 20–30 minutes after baking to firm up for cleaner slices. Garnish with 1 tbs chopped fresh parsley before cutting into squares. Serve warm.