Traditional Greek Lamb Moussaka
Instructions
- 1
Slice eggplant into 1/4-inch rounds. Salt generously and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- 2
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown eggplant slices in batches until golden on both sides. Set aside on paper towels.
- 3
In the same pan, add remaining olive oil and sauté onions until softened, about 5 minutes. Add garlic and cook for 1 minute.
- 4
Add ground lamb, breaking it up with a spoon. Cook until browned and no pink remains, about 8 minutes.
- 5
Stir in tomato paste, crushed tomatoes, red wine, cinnamon, and oregano. Season with salt and pepper. Simmer for 20 minutes until thick.
- 6
For the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes.
- 7
Gradually add milk, whisking constantly to prevent lumps. Cook until thick, about 5 minutes.
- 8
Remove from heat. Temper eggs by whisking in a small amount of hot sauce, then add egg mixture back to the pan. Stir in half the parmesan and nutmeg.
- 9
Preheat oven to 180°C (350°F). In a 9x13 inch baking dish, layer half the eggplant slices.
- 10
Spread all the meat sauce over the eggplant. Top with remaining eggplant slices.
- 11
Pour béchamel sauce evenly over the top. Sprinkle with remaining parmesan cheese.
- 12
Bake for 45-50 minutes until golden brown and bubbly. Let rest for 15 minutes before serving.
Chef's Note
"The secret to authentic moussaka is salting the eggplant properly - don't skip this step as it removes bitterness and prevents sogginess. Let the dish rest before serving; this allows the layers to set and makes it easier to cut clean portions."
