Moussaka (Μουσακάς) — Classic Greek Layered Eggplant and Beef Bake

• 1200 gEggplant, sliced into 12 mm rounds (about 2–3 large eggplants)
• 12 gKosher salt (for salting eggplant to reduce bitterness)
• 60 mlOlive oil (for brushing before roasting)
• 700 gGround beef (85–90% lean) (traditional version uses beef or a beef-lamb mix)
• 200 gYellow onion, finely chopped
• 12 gGarlic, minced (about 4 cloves)
• 30 gTomato paste
• 400 gCrushed tomatoes
• 120 mlDry red wine (optional but classic for depth)
• 1 tspGround cinnamon
• 1 tspDried oregano
• 1 leafBay leaf
• 6 gFine salt
• 1 tspBlack pepper, ground
• 80 gUnsalted butter
• 70 gAll-purpose flour
• 900 mlWhole milk (warmed for smoother sauce)
• 0.5 tspNutmeg, freshly grated
• 2Egg yolks (for a richer, custardy top)
• 120 gKefalotyri cheese, finely grated (or graviera for a milder finish)
• 20 gBreadcrumbs (for the base to absorb juices)

Instructions

1. 1

   Slice the eggplant into 12 mm rounds and lay them on a rack or tray in a single layer. Sprinkle evenly with 12 g kosher salt and rest for 30 minutes to draw out moisture, then rinse quickly and pat very dry with paper towels.

2. 2

   Heat the oven to 220°C and line two large baking sheets with parchment. Brush both sides of the eggplant with 60 ml olive oil, arrange in one layer, and roast for 18–22 minutes, flipping once, until tender and lightly golden.

3. 3

   While the eggplant roasts, make the meat sauce by heating 30 ml olive oil in a wide pan over medium-high heat. Add the onion and cook for 6–8 minutes until soft and lightly golden, then stir in the garlic for 30 seconds until fragrant.

4. 4

   Add the ground beef and cook for 7–9 minutes, breaking it up until browned and any liquid has evaporated. Stir in the tomato paste and cook for 1 minute to caramelize, then pour in the red wine and simmer for 2 minutes to reduce.

5. 5

   Add crushed tomatoes, cinnamon, oregano, bay leaf, 6 g salt, and 1 tsp black pepper. Simmer uncovered for 20–25 minutes until thick and spoonable, then remove the bay leaf and let the sauce cool for 10 minutes so it won’t loosen the layers.

6. 6

   Lower the oven to 180°C and prepare the béchamel in a saucepan over medium heat. Melt 80 g butter, whisk in 70 g flour, and cook for 2 minutes until it smells nutty but stays pale.

7. 7

   Gradually whisk in the warm milk and keep whisking until the sauce thickens, about 6–8 minutes. Season with nutmeg, 4 g salt, and 0.5 tsp black pepper, then cook 1 minute more so the flour taste fully disappears.

8. 8

   Take the béchamel off the heat and cool it for 3 minutes so it won’t scramble the eggs. Whisk in the egg yolks, then stir in 90 g of the grated kefalotyri (reserve 30 g for the top) until smooth and glossy.

9. 9

   Lightly grease a 23×33 cm baking dish and sprinkle the bottom with 20 g breadcrumbs to help absorb juices. Arrange half the roasted eggplant in an even layer, spread all the meat sauce over it, then top with the remaining eggplant to create clean layers.

10. 10

    Pour the béchamel over the top and smooth it to the edges so it seals the layers. Sprinkle with the remaining 30 g kefalotyri and bake at 180°C for 40–45 minutes until deeply golden and set with a gentle wobble in the center.

11. 11

    Rest the moussaka for 20–30 minutes before slicing so the layers firm up and portions cut cleanly. Serve warm rather than piping hot, because the flavors and texture are best once the béchamel has settled.