Classic Greek Moussaka (Print Version)

Layers of fried eggplant and potatoes with cinnamon-spiced beef, all topped with creamy béchamel and Parmesan cheese.

# Ingredients:

→ Base

01 - 2 lbs eggplants, sliced 3/8" thick
02 - 4 yellow potatoes, sliced 3/8" thick
03 - Vegetable oil for frying

→ Meat Filling

04 - 2 tbsp olive oil
05 - 2 red onions, finely chopped
06 - 2 cloves garlic, minced
07 - 2 lbs ground beef
08 - 1 tsp sugar
09 - 1 tsp kosher salt
10 - 1/2 tsp ground cinnamon
11 - 3 tbsp tomato paste
12 - 400g (14 oz) chopped tomatoes
13 - 240ml (1 cup) dry red wine
14 - 1 bay leaf

→ Béchamel Sauce

15 - 60g (1/4 cup) butter
16 - 80g (1/3 cup) all-purpose flour
17 - 600ml (2 1/2 cups) whole milk, room temperature
18 - 1/4 tsp kosher salt
19 - 1/4 tsp ground black pepper
20 - 1/8 tsp ground nutmeg
21 - 75g (3/4 cup) Parmesan cheese, freshly grated
22 - 2 egg yolks

# Instructions:

01 - Cut the eggplant into 3/8-inch (1cm) round slices. Season on both sides with salt and place in a colander for about 30 minutes to draw out excess moisture.
02 - In a deep skillet or Dutch oven, heat olive oil over medium-high heat. Sauté the onion for several minutes until translucent, then add the garlic and cook for 2 more minutes. Add the ground beef, sugar, salt, and cinnamon. Brown the meat thoroughly, breaking it into a fine crumble with a wooden spoon.
03 - Add the tomato paste and cook for 1 minute, stirring well to incorporate. Pour in the chopped tomatoes and wine to deglaze the pan, scraping the bottom and sides to release any browned bits. Add the bay leaf, reduce heat to low, and simmer uncovered for 30 minutes until the liquid reduces significantly. Remove and discard the bay leaf when done.
04 - In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook the roux for 2 minutes on low heat. Gradually whisk in the milk, salt, pepper, and nutmeg. Simmer gently, stirring frequently until the sauce thickens. Remove from heat and whisk in 50g (1/2 cup) of the Parmesan cheese. Allow to cool for 5 minutes before whisking in the egg yolks.
05 - Pat the eggplant slices dry with paper towels. Either fry in a large skillet with olive oil until golden brown on both sides, or bake on a lined baking sheet in a 220°C (425°F) oven for 15 minutes, turning halfway through. Set aside on a paper-lined tray to absorb excess oil.
06 - Cook the potato slices using the same method as the eggplant until golden brown on both sides. Season with salt and set aside on a paper-lined tray.
07 - Preheat oven to 180°C (350°F). Brush the bottom and sides of a 23x33cm (9x13 inch) baking dish with butter or olive oil.
08 - Layer the bottom of the pan with overlapping potato slices. Add half the eggplant slices in an even layer. Spread the meat sauce evenly over the eggplant. Top with the remaining eggplant slices, arranging them to completely cover the meat. Pour the béchamel sauce over the final eggplant layer and sprinkle with the remaining 25g (1/4 cup) of Parmesan cheese.
09 - Bake uncovered for 60 minutes, until the top is golden brown and bubbling. Allow to rest for at least 15 minutes before slicing and serving to ensure proper setting.

# Notes:

01 - For best results, slice the eggplant and potatoes to an even thickness of approximately 1cm (3/8") to ensure uniform cooking.
02 - Salting the eggplant helps remove bitterness and excess moisture, resulting in better texture when fried or baked.
03 - Moussaka can be assembled a day ahead and refrigerated before baking.

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