Moussaka

The recipe Sunday was moussaka — the Greek lamb-and-eggplant casserole layered with bechamel sauce on top. Six layers (eggplant, meat, eggplant, meat, eggplant, bechamel). The kitchen has crossed Greece formally now.

The recipe is below.

Moussaka

Prep Time: 30 min | Cook Time: 1 hr | Total Time: 1 hr 30 min | Servings: 6

Ingredients

• 2 medium eggplants, sliced 1/4 inch thick
• 1 lb ground beef or ground lamb
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 2 tablespoons olive oil, divided
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese
• 2 egg yolks

Instructions

1. Salt the eggplant. Lay eggplant slices on a baking sheet, sprinkle generously with salt, and let sit 15 minutes to draw out moisture. Pat dry with paper towels.
2. Roast the eggplant. Preheat oven to 400°F. Brush eggplant slices with 1 tablespoon olive oil and arrange on baking sheets in a single layer. Roast for 20 minutes, flipping once, until golden and tender. Set aside.
3. Cook the meat sauce. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more. Add ground meat and cook, breaking it up, until browned. Drain excess fat. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer uncovered for 15 minutes until thickened.
4. Make the béchamel. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and cook, stirring constantly, until thickened, about 5 minutes. Remove from heat, stir in nutmeg and half the Parmesan, then whisk in egg yolks until smooth.
5. Assemble. Reduce oven to 375°F. In a greased 9x13 baking dish, layer half the eggplant slices, then all of the meat sauce, then the remaining eggplant. Pour béchamel evenly over the top and sprinkle with remaining Parmesan.
6. Bake. Bake uncovered for 35–40 minutes until the top is set and golden brown. Let rest at least 15 minutes before slicing and serving.

Nutrition (per serving)

Calories: 420 | Protein: 24g | Fat: 26g | Carbs: 22g | Fiber: 4g | Sodium: 520mg