Traditional Greek Moussaka

A classic, comforting Greek casserole featuring layers of tender fried eggplant, a rich, spiced ground meat sauce, and a creamy, golden béchamel topping.

Instructions

1. 1.

   **Prepare the Eggplant and Potatoes:** Slice eggplants into 1/4-inch thick rounds. Lay them on paper towels, sprinkle generously with salt, and let them sit for 30-45 minutes to draw out moisture and bitterness. Pat them thoroughly dry with paper towels.

2. 2.

   While eggplant rests, par-boil the thinly sliced potatoes in lightly salted water for 5-7 minutes, until slightly tender but still firm. Drain well and set aside.

3. 3.

   Heat about 1/4 cup of olive oil in a large skillet over medium-high heat. Working in batches, fry the eggplant slices until golden brown on both sides and tender. Add more oil as needed. Transfer fried eggplant to a plate lined with paper towels to drain excess oil. Season lightly with salt and pepper.

4. 4.

   **Make the Meat Sauce (Kima):** In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain any excess fat and set the meat aside.

5. 5.

   Reduce heat to medium, add 1 tablespoon of olive oil to the pot. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

6. 6.

   Stir in the tomato paste and cook for 1 minute. Return the browned meat to the pot. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated.

7. 7.

   Stir in the crushed tomatoes, cinnamon, nutmeg, bay leaf, dried oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes (or up to an hour) to allow flavors to meld, stirring occasionally. Remove the bay leaf before assembling.

8. 8.

   **Prepare the Béchamel Sauce:** In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

9. 9.

   Gradually whisk in the warm milk, a little at a time, ensuring there are no lumps. Continue whisking constantly until the sauce thickens to a creamy consistency, about 5-7 minutes. Remove from heat.

10. 10.

    In a small bowl, whisk the egg yolks. Temper the egg yolks by slowly whisking a ladleful of the hot béchamel into them, then gradually pour the tempered yolks back into the main béchamel sauce, whisking constantly until fully incorporated. This adds richness and helps prevent curdling.

11. 11.

    Stir in 1/4 cup of the grated cheese, freshly grated nutmeg, salt, and white pepper to taste. Set aside.

12. 12.

    **Assemble the Moussaka:** Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish and sprinkle the bottom evenly with fine breadcrumbs.

13. 13.

    Arrange a single layer of par-boiled potato slices over the breadcrumbs. Then, arrange a layer of fried eggplant slices over the potatoes.

14. 14.

    Spread the entire meat sauce evenly over the eggplant layer.

15. 15.

    Top the meat sauce with a final layer of the remaining fried eggplant slices.

16. 16.

    Carefully pour the béchamel sauce evenly over the top eggplant layer, spreading it to cover completely. Sprinkle the remaining 1/4 cup of grated cheese over the béchamel.

17. 17.

    **Bake:** Bake for 45-60 minutes, or until the top is golden brown and bubbly. If the top browns too quickly, loosely tent with foil.

18. 18.

    Remove from oven and let the moussaka rest for at least 20-30 minutes before slicing and serving. This allows the layers to set and makes for cleaner cuts.