Moussaka

Published 2024-06-06

Half-like lasagna and half-like shepherd’s pie, Moussaka is 100% a dynamite dish. Savory mince over roasted eggplants all topped with a luscious bechamel sauce, this Greek casserole will win you over in one bite.

Moussaka Dish Guide
Serves 6

1 lb ground lamb
½ lb lean ground beef
1 medium onion, diced
3 cloves garlic, minced
2 lb eggplant
2 T tomato paste
½ cup red wine
1 cup beef stock
14 oz can crushed tomatoes
1 t dried oregano
1 t smoked paprika
Pinch ground cinnamon
4 T unsalted butter
5 T all-purpose flour
2.5 cups whole milk
¼ t grated nutmeg
½ cup parmigiano cheese, divided in half
4 T olive oil
1 egg, beaten
Salt and pepper to taste

Cut the eggplant into roughly 1/3” slices and lay out on a sheet tray and sprinkle with salt. Set aside for 30 minutes.

In the meantime, add 1 T olive oil to a large skillet over medium heat. Add in the onion and garlic and cook for 3-4 minutes or until beginning to soften. Add in the lamb and beef and season everything with salt and pepper. Crumble and cook the beef until most of the pink is gone and meat is cooked. Drain off fat if it is excessive. Add the dried oregano, cinnamon and paprika and cook for 1 minute. Make a hole in the middle of the skillet and add in the tomato paste and cook for 1 minute. Deglaze the pan with the wine and stock and stir everything to combine. Taste and season with additional salt and pepper as needed. Turn to low and simmer for 15-20 minutes or until about half the liquid has evaporated.

Dry off any water on the surface of the eggplants and brush or drizzle them with 2-3 T olive oil. Bake in a 425 F oven for 15 minutes or until softened and beginning to brown.

Next in a non-stick saucepan over medium heat, melt the butter and add in the flour and stir to combine. Cook for 1 minute and then add in the milk and whisk quickly and bring to a simmer. Once simmering the milk should thicken quickly. Turn off heat and add in the nutmeg and ¼ cup parmigiano cheese. Stir. Set aside and allow to cool for a few minutes. Taste and season with salt and pepper. Finally, add the beaten egg and whisk very quickly to incorporate the egg before it cooks in the remaining heat.

To assemble the moussaka, lay the eggplant slices in the bottom of a 13x9 baking dish. Top with the meat sauce. Finally, spread the bechamel sauce over the top and top with the remaining parmigiano. Bake at 400 for 25-30 minutes or until the top is beginning to brown and the edges are bubbling.