Greek Moussaka
Greece's answer to lasagna: layers of fried eggplant, spiced lamb, and creamy béchamel baked until golden. A holiday-worthy showstopper.
Ingredients
- 3 large eggplants, sliced
- 2 lbs ground lamb
- 2 onions, diced
- 4 cloves garlic
- 1 can crushed tomatoes
- 1/2 cup red wine
- 1 tsp cinnamon
- 1 tsp allspice
- Béchamel: 4 tbsp butter, 4 tbsp flour, 3 cups warm milk, 2 egg yolks, 1/2 cup grated kefalotyri or Parmesan, nutmeg
- Olive oil, salt, pepper
Instructions
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1
Salt eggplant slices, let sit 30 minutes, pat dry. Brush with oil and roast at 400°F for 20 minutes per side until golden.
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2
Brown lamb with onions and garlic. Add tomatoes, wine, cinnamon, allspice, salt, and pepper. Simmer 25 minutes until thick.
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3
Béchamel: Make a roux with butter and flour. Whisk in milk slowly. Cook until thick. Off heat, whisk in egg yolks, cheese, and nutmeg.
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4
Layer in a 9x13 baking dish: half the eggplant, all the lamb, remaining eggplant, then béchamel on top.
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5
Bake at 350°F for 45 minutes until deep golden on top. Rest 20 minutes before cutting.
