Moussaka

Layers of silky eggplant, spiced lamb ragù, and creamy béchamel sauce create this stunning Greek classic—each bite delivers tender vegetables, rich meat sauce, and luxurious cream in perfect harmony. The aromatic oregano and wine-kissed tomato sauce ground every layer with Mediterranean warmth. Make this when you want to impress guests or treat yourself to a show-stopping weeknight dinner.

Ingredients

2 large eggplants (about 2 pounds or 900 grams)

1 pound ground lamb (450 grams)

1 medium yellow onion, finely diced (150 grams)

3 cloves garlic, minced (15 grams)

1 can crushed tomatoes (14.5 ounces or 400 grams)

1/4 cup tomato paste (60 grams)

1/4 cup dry red wine (60 milliliters)

1 teaspoon dried oregano (3 grams)

1/2 teaspoon ground cinnamon (1 gram)

1/4 teaspoon ground nutmeg (0.5 gram)

Salt and black pepper to taste

4 tablespoons olive oil (60 milliliters)

4 tablespoons butter (56 grams)

3 tablespoons all-purpose flour (25 grams)

2 cups whole milk, warmed (480 milliliters)

2 egg yolks plus 1 whole egg (90 grams total)

1/2 cup grated Kefalotyri or Parmesan cheese (50 grams)

2 tablespoons fresh parsley, chopped (8 grams)

Instructions

Slice eggplants lengthwise into 1/4-inch (6-millimeter) thick slabs. Sprinkle generously with salt on both sides and let sit in a colander for 30 minutes to remove excess moisture. Pat dry thoroughly with paper towels.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, fry eggplant slices 3-4 minutes per side until golden brown and tender. Transfer to paper towels. Add remaining oil as needed. Set aside.

In the same skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook 5 minutes until softened and translucent. Add minced garlic and cook 1 minute until fragrant.

Add ground lamb, breaking it up with a wooden spoon, and cook 8-10 minutes until browned and no pink remains. Drain excess fat if needed. Stir in tomato paste and cook 2 minutes, then add crushed tomatoes, red wine, oregano, cinnamon, nutmeg, salt, and pepper. Simmer 20 minutes until sauce thickens and flavors meld. Taste and adjust seasoning.

While the meat sauce simmers, prepare the béchamel. Melt butter in a medium saucepan over medium heat. Whisk in flour to create a smooth paste and cook 2 minutes, stirring constantly, until it turns light golden but does not brown.

Slowly add warm milk while whisking constantly to prevent lumps. Continue cooking 8-10 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Remove from heat and let cool 5 minutes.

In a small bowl, whisk together egg yolks, whole egg, cheese, and parsley. Temper the eggs by slowly adding a few tablespoons of warm béchamel while whisking constantly, then pour the egg mixture back into the béchamel, whisking until smooth. Season with salt, white pepper, and a pinch of nutmeg.

Preheat oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-centimeter) baking dish. Arrange a single layer of eggplant slices on the bottom, overlapping slightly. Spread half the meat sauce evenly over the eggplant.

Add another layer of eggplant slices, then the remaining meat sauce. Top with final eggplant layer. Pour the béchamel sauce evenly over the top, smoothing with a spatula to ensure it reaches the edges.

Bake 50-60 minutes until the top is golden brown and a knife inserted in the center comes out hot. The béchamel should be set but still slightly creamy inside. Remove from oven and let rest 15 minutes before serving. This resting period allows the layers to set and makes serving cleaner.