Classic Moussaka

by Gather
Prep: 45m
Cook: 1h 30m
lamb
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Ingredients
Servings:8
3large eggplants, sliced 1/4-inch thick
1/2cupolive oil
2lbground lamb
2yellow onions, diced
4garlic cloves, minced
28ozcrushed tomatoes
1/2cupred wine
1tspcinnamon
1tspdried oregano
6tbspunsalted butter
1/2cupall-purpose flour
4cupwhole milk, warmed
3egg yolks
1cupgrated Parmesan cheese
1/4tspnutmeg
Nutrition Facts

Per serving

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Instructions
  1. 1

    Prepare eggplant

    Brush eggplant slices with olive oil. Arrange on baking sheets and broil until golden, 4 minutes per side. Set aside.

  1. 2

    Make meat sauce

    Heat 2 tablespoons oil in large skillet. Cook lamb, onions, and garlic until browned, 10 minutes. Add tomatoes, wine, cinnamon, and oregano. Simmer 30 minutes until thickened.

  2. 3

    Make béchamel

    Melt butter in saucepan over medium heat. Whisk in flour and cook 2 minutes. Gradually whisk in warm milk. Simmer until thickened, 10 minutes. Remove from heat. Whisk egg yolks in bowl, then temper with some hot béchamel. Whisk egg mixture back into sauce. Stir in 1/2 cup Parmesan and nutmeg.

  3. 4

    Assemble

    Preheat oven to 350°F. Layer half the eggplant in a 9x13-inch baking dish. Top with all the meat sauce, then remaining eggplant. Pour béchamel over top. Sprinkle with remaining Parmesan.

  4. 5

    Bake

    Bake 45-60 minutes until golden and bubbly. Let rest 20 minutes before serving.

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Classic Moussaka

Created by: Gather

Prep Time: 45m
Cook Time: 1h 30m
Servings: 8

Ingredients

  • 3 large eggplants, sliced 1/4-inch thick
  • 1/2 cup olive oil
  • 2 lb ground lamb
  • 2 yellow onions, diced
  • 4 garlic cloves, minced
  • 28 oz crushed tomatoes
  • 1/2 cup red wine
  • 1 tsp cinnamon
  • 1 tsp dried oregano
  • 6 tbsp unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cup whole milk, warmed
  • 3 egg yolks
  • 1 cup grated Parmesan cheese
  • 1/4 tsp nutmeg

Instructions

  1. Prepare eggplantBrush eggplant slices with olive oil. Arrange on baking sheets and broil until golden, 4 minutes per side. Set aside.
  2. Make meat sauceHeat 2 tablespoons oil in large skillet. Cook lamb, onions, and garlic until browned, 10 minutes. Add tomatoes, wine, cinnamon, and oregano. Simmer 30 minutes until thickened.
  3. Make béchamelMelt butter in saucepan over medium heat. Whisk in flour and cook 2 minutes. Gradually whisk in warm milk. Simmer until thickened, 10 minutes. Remove from heat. Whisk egg yolks in bowl, then temper with some hot béchamel. Whisk egg mixture back into sauce. Stir in 1/2 cup Parmesan and nutmeg.
  4. AssemblePreheat oven to 350°F. Layer half the eggplant in a 9x13-inch baking dish. Top with all the meat sauce, then remaining eggplant. Pour béchamel over top. Sprinkle with remaining Parmesan.
  5. BakeBake 45-60 minutes until golden and bubbly. Let rest 20 minutes before serving.

Notes & Tips

Moussaka is Greece's signature casserole. The creamy béchamel topping is essential! This dish actually tastes better the next day after the flavors meld.