Moussaka

Name: Moussaka
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 2 Large Eggplants - Sliced; 1 1/2 Lb Yukon Gold Potatoes - Peeled or Sliced; 3 Tbsp Olive Oil; 1/2 Tsp Salt; 1 Tbsp Olive Oil; 1 Medium Onion - Diced; 3 Clove Garlic - Minced; 1 1/2 Lb Ground Beef; 2 Tbsp Tomato Paste; 1 Can Crushed Tomatoes; 1 Tsp Dried Oregano; 1/2 Tsp Cinnamon; 3/4 Tsp Salt; 1/4 Tsp Black Pepper; 5 Tbsp Unsalted Butter; 1/3 Cup All-Purpose Flour; 3 Cup Milk; 3/4 Cup Parmesan Cheese; 1/4 Tsp Nutmeg; 1/4 Tsp Salt; 2 Large Egg Yolk

Prep: 30 min Cook: 75 min Total: 105 min Serves: 8 4 views

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Main Dishes One Dish Meals

Layers of tender roasted eggplant and Yukon Gold potatoes create a beautiful foundation for this Mediterranean classic, while a savory ground beef filling infused with warm spices adds depth to every bite. Topped with a creamy béchamel sauce, this moussaka is the ultimate comfort food, perfect for family gatherings or a cozy dinner at home. Each slice offers a delightful combination of flavors and textures that will transport you straight to the sun-soaked shores of Greece.

Ingredients

2 Large Eggplants - Sliced
1 1/2 Lbs Yukon Gold Potatoes - Peeled or Sliced
3 Tbsp Olive Oil
1/2 Tsp Salt
1 Tbsp Olive Oil
1 Medium Onion - Diced
3 Cloves Garlic - Minced
1 1/2 Lbs Ground Beef
2 Tbsp Tomato Paste
1 Can Crushed Tomatoes
1 Tsp Dried Oregano
1/2 Tsp Cinnamon
3/4 Tsp Salt
1/4 Tsp Black Pepper
5 Tbsp Unsalted Butter
1/3 Cup All-Purpose Flour
3 Cups Milk
3/4 Cup Parmesan Cheese
1/4 Tsp Nutmeg
1/4 Tsp Salt
2 Large Egg Yolk

Directions

Heat the oven to 425°F (220°C). Toss the eggplant and potatoes with the olive oil and salt. Spread them in single layers on separate baking sheets. Roast the potatoes for 20–25 minutes and the eggplant for 25–30 minutes, flipping halfway through, until tender and lightly browned.
Meanwhile, heat the oil for the sauce in a large skillet over medium heat. Cook the onion for 4–5 minutes, then add the garlic and cook for 30 seconds. Add the ground meat and cook, breaking it up, until browned. Drain any excess fat.
Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until thick enough that a spoon dragged across the skillet leaves a trail.
For the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk. Bring to a gentle simmer and cook, whisking, for 4–6 minutes, until the sauce coats the back of a spoon.
Remove the sauce from the heat and stir in ½ cup Parmesan, the nutmeg, and the salt. Whisk the egg yolks in a small bowl. Slowly whisk about ½ cup of the hot sauce into the yolks, then whisk the mixture back into the saucepan.
Reduce the oven to 375°F (190°C). Lightly grease the baking dish. Layer the potatoes across the bottom, followed by half the eggplant, all the meat sauce, and the remaining eggplant. Spread the béchamel over the top and sprinkle with the remaining ¼ cup Parmesan.
Bake uncovered for 35–45 minutes, until the top is golden and the edges are bubbling. Rest for 25–30 minutes before slicing.