Classic Greek Moussaka
This Greek moussaka recipe has layers of fried eggplant, potatoes and a savory, cinnamon scented bolognese topped with bechamel and cheese.
- Prep time
- 40 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs eggplants (sliced 3/8" thick)
- 4 yellow potatoes (sliced 3/8" thick)
- vegetable oil for frying
- 2 tbsp olive oil
- 2 red onions (chopped)
- 2 cloves garlic (minced)
- 2 lbs ground beef
- 1 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
- 3 tbsp tomato paste
- 14 oz chopped tomatoes
- 1 cup dry red wine
- 1 bay leaf
- 1/4 cup butter
- 1/3 cup flour
- 2 1/2 cups whole milk (room temperature)
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/8 tsp ground nutmeg
- 3/4 cup Parmesan cheese (grated)
- 2 egg yolks
Instructions
- 1
Cut the eggplant into 3/8-inch round slices (See Note 1). Season on both sides with salt and place in a colander for about 30 minutes to drain excess water. Start meat sauce.
- 2
In a deep skillet or Dutch oven add the oil over medium high heat. Saute the onion for several minutes and add the garlic. Cook another 2 minutes and then add the ground beef, sugar, salt and cinnamon. Brown meat, and using spoon, break up meat into a crumble.
- 3
Add the tomato paste and cook for a minute, mixing well. Pour in the tomatoes and wine to deglaze pan, scraping bottom and sides to get the browned bits. Add the bay leaf, stir and turn heat to low and cook uncovered for 30 minutes and liquid reduces. Remove and discard bay leaf. Start Bechamel sauce.
- 4
In a large skillet melt the butter over medium heat. Whisk in the flour and cook the "roux" for 2 minutes on low. Carefully whisk in milk, salt, pepper, nutmeg and simmer as sauce thickens, stirring often. Remove from heat and whisk in 1/2 cup cheese. Let cool 5 minutes and whisk in egg yolks. Start frying eggplant and potatoes.
- 5
Pat the eggplant slices dry and fry in a large skillet with olive oil or bake on a lined baking sheet in a 425°F oven for 15 minutes, turning half way through, until golden brown on both sides. Set aside on lined tray to absorb oil.
- 6
Slice the potatoes into 3/8-inch round slices. Fry in same large skillet with olive oil or bake on another lined baking sheet in a 425°F oven for 15 minutes, turning half way through, until golden brown on both sides. Season with salt and set aside on lined tray to absorb oil.
- 7
Turn oven heat oven to 350°F. Brush butter or olive oil on bottom and sides of 9x13 inch baking dish.
- 8
Layer bottom of pan with overlapping potatoes, a layer of half the eggplant, then spread the the meat sauce on top of the first eggplant layer. Top meat sauce with remaining eggplant slices, overlapping to cover. Spread bechamel sauce on top of final eggplant layer and remaining 1/4 cup cheese.
- 9
Bake uncovered for 60 minutes, until top is a golden brown and bubbling. Let cool for 15 minutes minimum before slicing.