Recipe of the Week: Moussaka

A hearty, layered dish that brings warmth from the heart of the Mediterranean.

Moussaka is a traditional Greek dish that has found its way into hearts and homes around the world. Originally, it was a way for the Greeks to make use of the abundant eggplants of the region. The famed chef Nikolaos Tselementes is often credited with popularizing the version we know today, with its creamy béchamel topping. Loved for its rich, savory flavors and creamy textures, Moussaka is truly a symbol of Greek culinary culture and rustic home cooking.

🛒 Ingredients

For the eggplant

• 2 large eggplants, sliced
• Salt
• Olive oil for frying

For the meat sauce

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground lamb (or beef)
• 1 can (14 oz) tomato sauce
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

For the béchamel sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 2 egg yolks
• Pinch of nutmeg
• Salt to taste

Additional ingredients

• 1/4 cup grated Parmesan cheese

Step-by-Step Instructions

Step 1: Prepare the eggplant

Slice the eggplants into 1/4-inch rounds, sprinkle with salt, and let them sit for 30 minutes. This helps to draw out any excess moisture and bitterness. Rinse and pat them dry with a paper towel.

Step 2: Cook the eggplant

Heat olive oil in a pan over medium heat. Fry the eggplant slices until they are golden brown on both sides. Place them on paper towels to drain excess oil.

Step 3: Make the meat sauce

In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sauté until soft. Add the ground lamb, breaking it up with a spoon, and cook until browned. Stir in the tomato sauce, cinnamon, salt, and pepper. Let it simmer for 20 minutes until thickened.

Step 4: Prepare the béchamel sauce

In a saucepan, melt butter over medium heat. Stir in flour and cook for a minute. Gradually whisk in milk, stirring constantly until the sauce thickens. Remove from heat, let it cool slightly, then whisk in egg yolks, nutmeg, and salt.

Step 5: Assemble the layers

Preheat your oven to 350°F (175°C). In a baking dish, layer half of the eggplant slices, cover with meat sauce, then the remaining eggplant. Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with Parmesan cheese.

Step 6: Bake the Moussaka

Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour, or until the béchamel is set and the top is golden brown.

Step 7: Let it rest

Remove the Moussaka from the oven and let it rest for at least 10 minutes before serving. This allows the layers to set and makes it easier to cut.