Moussaka Layered Casserole Recipe

Prepare eggplants

Trim ends from the eggplants and slice lengthwise into 1/3-inch (about 8 mm) slices. Lay slices on a baking sheet and sprinkle both sides lightly with 2 tsp salt. Let sit 20–30 minutes to draw out moisture and bitterness, then pat dry with paper towels.

Cook eggplant

Preheat oven to 425°F (220°C) if roasting, or heat a large skillet over medium-high if pan-frying. Lightly brush both sides of eggplant slices with olive oil (about 4 tbsp total). For roasting: arrange slices in a single layer on baking sheets and roast 15–20 minutes, flipping once, until golden and tender. For pan-frying: add 1–2 tbsp olive oil to skillet and fry slices in batches, about 3–4 minutes per side, until browned and soft. Transfer cooked slices to paper towels to drain. Reserve.

Prepare baking dish

Butter a 9x13-inch (23x33 cm) baking dish with 1 tbsp butter. Arrange a single layer of eggplant slices to cover the bottom of the dish, trimming as needed.

Assemble layers (final assembly step referenced later)

You will layer eggplant, lamb sauce, another eggplant layer, remaining sauce, and finish with béchamel. Keep assembled but do not top with béchamel until béchamel is ready.

Top and bake

After adding the final béchamel layer and sprinkling the grated cheese (1 cup) evenly, bake the assembled casserole at 375°F (190°C) for 30–40 minutes or until the top is golden and the béchamel is set and bubbling. Let rest 20–30 minutes before slicing to firm up.

Heat 2 tbsp extra-virgin olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and carrot and cook, stirring occasionally, until softened, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant. Increase heat to medium-high and add the ground lamb. Break the meat up with a spoon and brown thoroughly, 6–8 minutes, until no longer pink and any liquid mostly evaporated.

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. If using, pour in 1 cup red wine to deglaze the pan, scraping up browned bits; simmer until the wine reduces by about half, 3–4 minutes.

Add the 14 oz crushed tomatoes, 1 cup stock, 1 tsp cinnamon, 1 tsp allspice, 1 tsp dried oregano, 1 bay leaf, 1 tsp sugar, 1 tsp salt, and 1 tsp black pepper. Stir to combine.

Reduce heat to low and simmer gently, uncovered, 20–30 minutes until sauce thickens and flavors concentrate. Taste and adjust salt and pepper. Remove and discard bay leaf. Stir in 2 tbsp chopped parsley. Let sauce cool slightly before layering.

Warm 4 cups of the milk in a saucepan until just steaming (do not boil). Keep the remaining milk on hand for adjusting consistency if needed.

In a separate heavy-bottomed saucepan, melt 6 tbsp unsalted butter over medium heat. Whisk in 6 tbsp flour and cook the roux, whisking constantly, for 2–3 minutes until it smells slightly nutty and is pale blond (do not brown).

Gradually add the warm milk in a thin stream while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, whisking, and cook until the sauce thickens and coats the back of a spoon, about 6–8 minutes. If it becomes too thick, whisk in reserved warm milk 1–4 tbsp at a time until desired consistency.

Remove from heat. In a small bowl, beat 2 egg yolks with a ladleful of the hot béchamel to temper, then whisk the yolk mixture back into the béchamel. Stir in 1 tsp salt, 1 tsp pepper, and 1 tsp ground nutmeg. Keep warm but not boiling (if sauce overheats after adding yolks it may curdle).

If the béchamel will sit a while before baking, cover the surface with plastic wrap to prevent a skin from forming, removing it and whisking briefly before pouring over the assembled casserole.

Preheat oven to 375°F (190°C) if not already preheated. With the prepared bottom eggplant layer in the buttered 9x13-inch dish, spread half of the lamb sauce evenly over the eggplant.

Layer another full single layer of eggplant slices to cover the sauce. Spread the remaining lamb sauce over this second eggplant layer, smoothing to the edges.

Pour the warm béchamel evenly over the top, using a spatula to spread it to the edges and keep it level. Sprinkle the 1 cup grated Parmesan (or kefalotyri) evenly over the béchamel.

Place the assembled casserole in the oven and bake 30–40 minutes until the béchamel is puffed, set, and the top is golden brown. If the top browns too quickly, tent loosely with foil for the remainder of the bake time.

Remove from oven and cool on a wire rack 20–30 minutes before slicing into squares. This resting time helps the layers set for clean slices.