Moussaka (Μουσακάς) — Greek Layered Eggplant and Ground Lamb Casserole with Béchamel

• 1200 gEggplant (cut lengthwise into 12 mm slices)
• 12 gSalt (for salting eggplant)
• 60 mlOlive oil (for brushing eggplant before baking)
• 400 gYukon Gold potatoes (peeled, sliced into 6 mm rounds)
• 700 gGround lamb (15–20% fat preferred)
• 200 gYellow onion (finely diced)
• 12 gGarlic (minced)
• 30 gTomato paste (about 2 tbsp)
• 400 gCrushed tomatoes (canned)
• 120 mlDry red wine (optional but traditional)
• 1.5 tspGround cinnamon (Greek-style warm spice note)
• 0.5 tspGround allspice
• 1 tspDried oregano
• 1 leafBay leaf
• 1 tspBlack pepper (freshly ground)
• 80 gUnsalted butter (plus extra for greasing pan)
• 80 gAll-purpose flour
• 900 mlWhole milk (warmed)
• 0.5 tspGround nutmeg
• 2Egg yolks (from large eggs)
• 120 gKefalotyri cheese (finely grated; divided)

Instructions

1. 1

   Salt the eggplant slices on both sides using 12 g salt and lay them on a rack set over a tray for 30 minutes. This draws out bitterness and excess moisture so the layers bake up creamy rather than watery.

2. 2

   Heat the oven to 220°C (425°F) and line two large baking sheets with parchment. Rinse the eggplant quickly, pat very dry, brush with 60 ml olive oil, and roast 20–25 minutes, flipping once, until pliable and lightly browned.

3. 3

   On a third parchment-lined sheet, arrange the potato slices in a single layer and brush with 15 ml olive oil. Roast 15–18 minutes at 220°C (425°F) until just tender and lightly golden, because they will finish cooking in the casserole.

4. 4

   Make the meat sauce while the vegetables roast by heating 30 ml olive oil in a wide pan over medium-high heat. Add onion and cook 6–8 minutes until soft and lightly golden, then add garlic and cook 30 seconds until fragrant.

5. 5

   Add the ground lamb and cook 8–10 minutes, breaking it up, until browned and most moisture has evaporated. Stir in tomato paste and cook 1 minute to caramelize it, which deepens the sauce and removes raw tomato flavor.

6. 6

   Pour in the red wine and simmer 2–3 minutes until reduced by about half. Add crushed tomatoes, cinnamon, allspice, oregano, bay leaf, 6 g salt, and 1 tsp black pepper, then simmer 15–20 minutes until thick and spoonable.

7. 7

   Remove the bay leaf and let the meat sauce cool for 10 minutes so steam does not loosen the layers. A slightly cooled, thicker sauce helps the moussaka slice cleanly after baking.

8. 8

   Prepare the béchamel by melting 80 g butter in a saucepan over medium heat until foaming. Whisk in the flour and cook 2 minutes, whisking constantly, until it smells nutty and turns pale blonde.

9. 9

   Gradually whisk in the warm milk and bring to a gentle simmer, whisking until smooth and thick enough to coat a spoon, about 6–8 minutes. Season with 4 g salt and nutmeg, then remove from heat and cool 5 minutes so the yolks won’t scramble.

10. 10

    Whisk the egg yolks into the béchamel until fully incorporated and glossy. Stir in 80 g of the grated kefalotyri, reserving 40 g for the top, which adds the classic savory bite and helps the surface brown.

11. 11

    Reduce oven temperature to 190°C (375°F) and butter a 23×33 cm (9×13 in) baking dish. Layer the roasted potatoes evenly on the bottom, then add half the eggplant slices, slightly overlapping so there are no gaps.

12. 12

    Spread all of the meat sauce in an even layer, pressing gently to level it. Add the remaining eggplant on top, then pour the béchamel over the surface and smooth it to the edges for a sealed, custardy cap.

13. 13

    Sprinkle the reserved 40 g kefalotyri evenly over the béchamel. Bake 40–45 minutes at 190°C (375°F) until deeply golden on top and bubbling at the edges.

14. 14

    Rest the moussaka for 30 minutes before slicing, because the layers need time to set and reabsorb juices. Cut into 8 portions with a sharp knife, wiping the blade between cuts for clean, defined layers.