Classic Greek Eggplant Moussaka

Name: Classic Greek Eggplant Moussaka
Prep time: 160 min
Cook time: 75 min
Total time: 255 min
Yield: 12 servings
Cuisine: Greek,Middle Eastern
Ingredients: 3 to 4 eggplants (about 4 pounds); Kosher salt, to taste; 1/3 cup olive oil, divided; 1 pound potatoes, peeled and boiled in salted water; 8 large eggs, whites and yolks separated; 2 cups plain breadcrumbs, divided; 1 1/2 pounds ground beef, or lamb; 2 large onions, finely diced; 2 cloves garlic, minced; 1/2 cup dry red wine; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 cup fresh parsley, chopped; 2 tablespoons tomato paste; 1 cup crushed tomatoes; 1 teaspoon sugar; Kosher salt, to taste; Freshly ground black pepper, to taste; 8 ounces (1 cup) unsalted butter; 1 cup all-purpose flour; 4 cups milk, warmed; 1 pinch ground nutmeg; 1 cup grated kefalotyri cheese, Parmesan, or Pecorino Romano

A classic Greek moussaka features layers of spiced meat, eggplant, and potatoes, all crowned with a rich béchamel sauce.

⭐ 4.3 (245 reviews) Prep: 160 minCook: 75 minTotal: 255 minYields: 12 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Greek Middle Eastern

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

3 to 4 eggplants (about 4 pounds)
Kosher salt, to taste
1/3 cup olive oil, divided
1 pound potatoes, peeled and boiled in salted water
8 large eggs, whites and yolks separated
2 cups plain breadcrumbs, divided

For the Meat Filling:

1 1/2 pounds ground beef, or lamb
2 large onions, finely diced
2 cloves garlic, minced
1/2 cup dry red wine
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup fresh parsley, chopped
2 tablespoons tomato paste
1 cup crushed tomatoes
1 teaspoon sugar
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Béchamel Sauce:

8 ounces (1 cup) unsalted butter
1 cup all-purpose flour
4 cups milk, warmed
1 pinch ground nutmeg

For Topping the Casserole:

1 cup grated kefalotyri cheese, Parmesan, or Pecorino Romano

Instructions

Preheat the oven to 400 F.
Partially peel and slice eggplants 1/2-inch thick; salt them, cover, weigh down, and let brine for 15-60 minutes. Slice potatoes 1/4-inch thick.
Rinse brined eggplant slices and pat dry. Prepare beaten egg whites and breadcrumbs; dip eggplant in egg, then breadcrumbs, reserving some breadcrumbs.
Arrange breaded eggplant on lightly greased, foil-lined baking sheets and bake for 30 minutes, turning once, until tender and lightly browned. Set aside, keeping the oven on.
In a large sauté pan, brown ground beef in olive oil; add diced onions and cook until translucent, then add garlic and cook for 1 minute.
Stir in wine, allowing it to reduce, then add cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar.
Simmer uncovered for 15 minutes until the sauce is dry and chunky, then season with salt and pepper.
Melt butter in a large saucepan over low heat; whisk in flour to form a smooth paste, cooking for 1 minute without browning.
Gradually whisk in warmed milk, simmering over low heat until the sauce thickens slightly without boiling.
Remove from heat, stir in 8 whisked egg yolks and a pinch of nutmeg, then return to medium heat and stir for 5-6 minutes until thick but pourable; season with salt.
Lightly grease a deep baking pan and sprinkle the bottom with the reserved breadcrumbs.
Create layers: first potatoes (leaving edge space), then half the eggplant, then the meat sauce topped with 1/4 of the grated cheese, followed by the remaining eggplant and another 1/4 of the cheese.
Pour the béchamel sauce evenly over the layers, smoothing the top, and sprinkle with the remaining 1/2 cup grated cheese.
Bake for 45 minutes at 400 F until the béchamel is golden brown, then cool for 15-20 minutes before serving.

Nutritional Info (per serving)

Calories: 716 kcal

Carbohydrate: 60 g

Cholesterol: 226 mg

Fiber: 9 g

Protein: 32 g

Saturated Fat: 17 g

Sodium: 519 mg

Sugar: 16 g

Fat: 39 g

Unsaturated Fat: 0 g