Name: Moussaka
Total time: 100 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 large eggplant; 1.5 lb russet potatoes; 5 tbsp extra virgin olive oil; 1.5 lb ground lamb; 1 large yellow onion; 4 clove garlic; 2 tbsp tomato paste; 1/2 cup dry red wine; 1 can canned crushed tomatoes; 1 tsp ground cinnamon; 1/2 tsp ground allspice; 1 tsp dried oregano; 1/4 cup fresh parsley; 4 tbsp butter; 1/4 cup all-purpose flour; 2 cup whole milk; 2 large eggs; 1/4 tsp ground nutmeg; 1/2 cup parmesan cheese; to taste salt; to taste black pepper

← Recipes · Baked · Moussaka

640 cal33g protein40g carbs38g fat760mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch100 min activeShortcut95 min active

Everyday 25nothing beyond the everyday cabinet

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Moussaka

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Baked100 minComfortable cook

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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eggplantsliced into 1/2-inch rounds2 large

russet potatoespeeled and sliced 1/4 inch thick1.5 lb

extra virgin olive oil5 tbsp

ground lamb1.5 lb

yellow onionfinely chopped1 large

garlicminced4 cloves

tomato paste2 tbsp

dry red wine1/2 cups

canned crushed tomatoes28 oz1 can

ground cinnamon1 tsp

ground allspice1/2 tsp

dried oregano1 tsp

fresh parsleychopped1/4 cups

butter4 tbsp

all-purpose flour1/4 cups

whole milkwarmed2 cups

eggslightly beaten2 large

ground nutmeg1/4 tsp

parmesan cheesefinely grated1/2 cups

saltto taste

black pepperto taste

Cook it to

Ground lamb160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat the oven to 425°F and line two sheet pans with parchment. Lay the eggplant rounds on one pan and the potato slices on the other. Brush both sides with 3 tbsp of the olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes, flipping once, until the eggplant is soft and browned and the potatoes are tender at the edges. Lower the oven to 375°F.

2While the vegetables roast, warm the remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add the lamb, break it up, and cook for 8 minutes until browned. Spoon off all but about 2 tbsp of the fat if the pan looks greasy.

3Stir in the onion and cook for 5 minutes until soft. Add the garlic and tomato paste and cook for 1 minute, stirring, until the paste darkens a shade.

4Pour in the red wine and scrape up the browned bits. Simmer for 2 minutes, then add the crushed tomatoes, cinnamon, allspice, oregano, 1 tsp salt and plenty of pepper. Simmer over medium-low heat for 20 minutes, stirring now and then, until thick and spoonable. Stir in the parsley and taste for salt.

5Make the béchamel: melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute without letting it color. Slowly whisk in the warm milk and keep whisking until it thickens to the consistency of heavy cream, about 6 minutes. Take it off the heat and stir in the nutmeg, half the parmesan, and 1/2 tsp salt. Let it cool for 5 minutes, then whisk in the beaten eggs so they do not scramble.

6Build the moussaka in a 9x13-inch baking dish: lay down all of the potato slices, overlapping them slightly. Cover with half of the eggplant, then spread all of the lamb sauce over it, then finish with the rest of the eggplant.

7Pour the béchamel over the top and spread it to the edges. Scatter the remaining parmesan over it.

8Bake at 375°F for 35 to 40 minutes, until the top is puffed and deeply golden in spots and the edges are bubbling. Rest for 15 minutes before cutting so the layers set and slice cleanly.