Entree: Greece – Μουσακάς ➤ Moussakás (Eggplant and meat casserole)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 15 min

Additional 20 min

Total 2 hrs 25 min

Ingredients

- 2 large eggplants, about 2 lb (900 g) total, sliced into 1/2-inch (1 cm) rounds
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) red wine (optional)
- 1 cup (240 ml) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/4 tsp (1.25 ml) ground allspice
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/2 cup (50 g) grated Parmesan or Kefalotyri (for the béchamel and topping)
- For the béchamel:
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) whole milk, warmed
- 1 large egg
- Pinch of freshly grated nutmeg
- Extra olive oil for brushing or frying eggplant

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Salt the eggplant slices and let sit in a colander 20–30 minutes to draw out bitterness; rinse and pat dry. Brush slices with olive oil and roast at 425°F (220°C) or pan-fry until golden; set aside.
2. In a skillet, heat 2 tbsp (30 ml) olive oil over medium heat; sauté chopped onion until translucent, add garlic and cook 1 minute, then add ground lamb and brown, breaking up meat.
3. Stir in red wine (if using) and reduce slightly, then add crushed tomatoes, tomato paste, cinnamon, allspice, bay leaf, salt, and pepper; simmer 15–20 minutes until thickened. Remove bay leaf and adjust seasoning.
4. Prepare béchamel: melt butter in a saucepan, whisk in flour and cook 1–2 minutes, then gradually whisk in warmed milk until smooth and thickened. Remove from heat, beat in egg quickly to incorporate, add grated cheese and nutmeg, and season with salt and pepper.
5. Preheat oven to 350°F (175°C). In a baking dish, layer half the roasted eggplant, spread the meat sauce evenly, top with remaining eggplant, and pour béchamel over the top, smoothing it out.
6. Bake 45–60 minutes until the top is golden and set. Let rest 15–20 minutes before slicing to allow layers to settle.

1. Salt the eggplant slices and let sit in a colander 20–30 minutes to draw out bitterness; rinse and pat dry. Brush slices with olive oil and roast at 425°F (220°C) or pan-fry until golden; set aside.
2. In a skillet, heat 2 tbsp olive oil over medium heat; sauté chopped onion until translucent, add garlic and cook 1 minute, then add ground lamb and brown, breaking up meat.
3. Stir in red wine (if using) and reduce slightly, then add crushed tomatoes, tomato paste, cinnamon, allspice, bay leaf, salt, and pepper; simmer 15–20 minutes until thickened. Remove bay leaf and adjust seasoning.
4. Prepare béchamel: melt butter in a saucepan, whisk in flour and cook 1–2 minutes, then gradually whisk in warmed milk until smooth and thickened. Remove from heat, beat in egg quickly to incorporate, add grated cheese and nutmeg, and season with salt and pepper.
5. Preheat oven to 350°F (175°C). In a baking dish, layer half the roasted eggplant, spread the meat sauce evenly, top with remaining eggplant, and pour béchamel over the top, smoothing it out.
6. Bake 45–60 minutes until the top is golden and set. Let rest 15–20 minutes before slicing to allow layers to settle.