Irresistibly Flavorful Greek Moussaka with Layers of Comfort (Print version)

A rich Greek moussaka layered with roasted eggplant, potatoes, spiced meat sauce, and a golden bechamel topping.

# Ingredients:

For the vegetables

01 - 2 large eggplants, sliced lengthwise 1/3 inch thick
02 - 2 medium russet potatoes, peeled and sliced 1/4 inch thick
03 - 1/3 cup (80 ml) olive oil, plus more for the dish
04 - 1 1/2 teaspoons kosher salt, divided
05 - 1/2 teaspoon black pepper

For the meat sauce

06 - 2 tablespoons olive oil
07 - 1 large yellow onion, finely chopped
08 - 3 garlic cloves, minced
09 - 1 1/2 lb (680 g) ground lamb or ground beef
10 - 2 tablespoons tomato paste
11 - 1/2 cup (120 ml) dry red wine or beef broth
12 - 1 can (14.5 oz / 410 g) crushed tomatoes
13 - 1/2 cup (120 ml) beef broth
14 - 1 1/2 teaspoons dried oregano
15 - 3/4 teaspoon ground cinnamon
16 - 1/4 teaspoon ground allspice
17 - 1 bay leaf
18 - 1/2 teaspoon sugar
19 - Salt and black pepper, to taste

For the bechamel

20 - 5 tablespoons (70 g) unsalted butter
21 - 1/2 cup (60 g) all-purpose flour
22 - 3 cups (720 ml) whole milk, warmed
23 - 1/4 teaspoon ground nutmeg
24 - 2 large eggs, lightly beaten
25 - 3/4 cup (75 g) grated kefalotyri or Parmesan cheese, divided
26 - 2 tablespoons plain breadcrumbs
27 - Salt and black pepper, to taste

# Instructions:

01 - Place the eggplant slices on a tray and sprinkle lightly with salt. Let stand for 20 minutes, then pat dry with paper towels.
02 - Heat the oven to 425°F. Brush eggplant and potato slices with olive oil, season with pepper, and arrange on sheet pans. Roast for 20-25 minutes, turning once, until tender and lightly browned.
03 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the onion for 4 minutes, add garlic for 30 seconds, then add the lamb or beef and cook until browned. Drain excess fat if needed.
04 - Stir in tomato paste and cook for 1 minute. Add wine, crushed tomatoes, broth, oregano, cinnamon, allspice, bay leaf, sugar, salt, and pepper. Simmer uncovered for 25-30 minutes until thick, then remove the bay leaf.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly whisk in warm milk and cook for 5-7 minutes until thick enough to coat a spoon. Season with nutmeg, salt, and pepper.
06 - Remove the bechamel from the heat. Whisk a spoonful of hot sauce into the beaten eggs, then slowly whisk the egg mixture back into the saucepan. Stir in 1/2 cup of the cheese.
07 - Lower the oven to 375°F and oil a 9x13-inch baking dish. Layer the potatoes on the bottom, add half the eggplant, spread on the meat sauce, top with remaining eggplant, then spread the bechamel over the top. Sprinkle with breadcrumbs and remaining cheese.
08 - Bake for 45-50 minutes until bubbling and golden. Rest for at least 20 minutes before slicing into squares.

# Good to know:

01 - Best sliced after a 20-minute rest so the layers hold.
02 - Vegetables and meat sauce can be prepared one day ahead.
03 - Leftovers keep refrigerated for up to 4 days.

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