Moussaka Recipe

Ingredients

• 2 large eggplants, sliced into ½-inch rounds
• 2 large potatoes, peeled and sliced into ¼-inch rounds
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g (1 lb) ground beef or lamb
• 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• Salt and black pepper, to taste
• ½ cup grated Parmesan or kefalotyri cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 egg, beaten
• ¼ teaspoon ground nutmeg

Instructions

1. Prepare the vegetables:
   • Preheat oven to 400°F (200°C).
   • Arrange eggplant slices on a baking sheet, brush with olive oil, and bake for 20–25 minutes until tender.
   • Boil potato slices for 5–7 minutes until slightly tender, then drain.
2. Make the meat sauce:
   • In a large pan, heat a drizzle of olive oil over medium heat.
   • Add onion and garlic, sauté until softened.
   • Add ground beef or lamb, cook until browned.
   • Stir in crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper.
   • Simmer uncovered for about 20 minutes until thickened.
3. Make the béchamel sauce:
   • In a saucepan, melt butter over medium heat.
   • Stir in flour and cook for 1–2 minutes to make a roux.
   • Gradually whisk in milk, stirring constantly until thick and smooth.
   • Remove from heat, cool slightly, then whisk in beaten egg and nutmeg.
4. Assemble the moussaka:
   • In a greased baking dish, layer potatoes on the bottom.
   • Add a layer of eggplant slices.
   • Spoon the meat sauce evenly over the eggplants.
   • Top with remaining eggplant slices.
   • Pour the béchamel sauce over the top and sprinkle with grated cheese.
5. Bake:
   • Reduce oven temperature to 350°F (175°C).
   • Bake for 45–50 minutes, until golden and bubbling.
   • Let rest for at least 15 minutes before slicing.

Enjoy your homemade Moussaka!
If you’d like, I can help you make a vegetarian version too — just let me know!