Classic Moussaka
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic, hearty Moussaka featuring layers of tender fried eggplant, a rich and savory spiced meat sauce, and a creamy béchamel topping, all baked to golden perfection. This traditional Greek comfort food is an absolute masterpiece of layered flavors.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 45 mins | 1 hour 15 mins | 30 mins | 6-8 servings |
🔪 Key Equipment
- Colander
- Large skillet
- Saucepan
- Wire whisk
- 2-quart baking dish
- Paper towels
Ingredients
Eggplant Prep
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 medium | Eggplants | Peeled and sliced crosswise |
| As needed | Salt | For sprinkling |
| 1/4 Cup+ | Oil | For browning |
Meat Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb | Meat | Ground lamb or beef |
| 1 Cup | Onion | Chopped |
| 1/4 Cup | Wine | Dry red |
| 1/4 Cup | Water | Divided |
| 2 Tbsp | Parsley | Snipped fresh |
| 1 Tbsp | Tomato Paste | Standard |
| 1 tsp | Salt | Standard |
| Dash | Black Pepper | Ground |
| 1/4 tsp | Cinnamon | Ground |
| 2 | Eggs | Beaten |
| 3/8 Cup | Bread Crumbs | Soft, divided |
| 1/4 Cup | Cheese | Shredded Parmesan or Kefalotyri, divided |
Béchamel Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Tbsp | Margarine | Or butter |
| 3 Tbsp | All-Purpose Flour | Standard |
| 1/2 tsp | Salt | For béchamel |
| 1/8 tsp | Nutmeg | Ground |
| Dash | Black Pepper | For béchamel |
| 1 1/2 Cups | Milk | Standard |
| 1 | Egg | Beaten |
For Assembly
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/8 Cup | Bread Crumbs | Soft, remaining portion |
| 1/4 Cup | Cheese | Shredded, remaining portion |
Instructions
Step 1: Prep and Cook Eggplant
- Peel the 2 medium eggplants and slice them into 1/2-inch rounds. Sprinkle generously with salt and set in a colander to drain for 30 minutes, then pat dry thoroughly.
- In a large skillet, heat a small amount of 1/4 cup+ oil. Working in batches, lightly brown the eggplant slices on both sides until tender. Drain on paper towels.
Step 2: Make the Meat Sauce
- In a large skillet, brown the 1 lb ground meat and 1 cup chopped onion. Drain off excess fat.
- Stir in the 1/4 cup dry red wine, 1/4 cup water, 2 Tbsp snipped fresh parsley, 1 Tbsp tomato paste, 1 tsp salt, and a dash black pepper. Simmer for about 4 minutes until the liquid has nearly evaporated. Remove from heat and cool slightly.
- In the bowl with the meat mixture, stir in half of the 3/8 cup soft bread crumbs, half of the 1/4 cup shredded cheese, the 2 beaten eggs, and 1/4 tsp ground cinnamon. Set aside.
Step 3: Make the Béchamel Sauce
- In a saucepan, melt the 3 Tbsp margarine. Stir in the 3 Tbsp all-purpose flour, 1/2 tsp salt, 1/8 tsp ground nutmeg, and a dash black pepper. Cook, stirring, for 1 minute.
- Gradually add the 1 1/2 cups milk all at once, whisking constantly until the sauce thickens and bubbles. Reduce heat to low.
- Temper the 1 beaten egg by slowly whisking about 1/2 cup of the hot béchamel into it. Pour the tempered egg mixture back into the saucepan, whisking constantly. Cook and stir over low heat for 2 more minutes (do not boil). Remove from heat.
Step 4: Assemble and Bake
- Preheat your oven to 350°F (175°C). Sprinkle the bottom of a 2-quart baking dish with the remaining bread crumbs.
- Arrange half of the browned eggplant slices in the dish. Spoon the meat sauce mixture evenly over the eggplant, then arrange the remaining eggplant slices on top.
- Pour the béchamel sauce evenly over the top, and sprinkle with the remaining shredded cheese.
- Bake uncovered at 350°F for 45 minutes, or until the top is golden brown and bubbly. Let stand for 10-15 minutes before serving.
💡 Make-Ahead & Storage: Moussaka can be assembled a day ahead and kept covered in the refrigerator before baking, or baked and stored for up to 3 days.
Original Recipe Scan
