Name: Greek Moussaka
Yield: 8 servings
Ingredients: *Eggplant layer:**; 3 large eggplants (about 3 lbs / 1.4 kg total), sliced into ⅓-inch rounds; 3 tablespoons olive oil; Salt; *Meat sauce:**; 2 tablespoons olive oil; 1 large onion, finely diced; 4 cloves garlic, minced; 1½ lbs (680 g) ground lamb (or beef); 1 can (14 oz / 400 g) crushed tomatoes; 2 tablespoons tomato paste; ½ cup (120 ml) red wine; 1 teaspoon ground cinnamon; ½ teaspoon ground allspice; ¼ teaspoon ground nutmeg; 1 bay leaf; 1 teaspoon dried oregano; 1 teaspoon sugar; Salt and pepper to taste; *Béchamel topping:**; 4 tablespoons (60 g) butter; ¼ cup (35 g) all-purpose flour; 3 cups (720 ml) whole milk, warmed; 2 egg yolks; ½ cup (50 g) grated Parmesan or kefalotyri cheese; ¼ teaspoon ground nutmeg; Salt and white pepper to taste

Greek Moussaka

Cultural Context: Moussaka is Greece's great layered casserole — eggplant, spiced meat sauce, and a thick béchamel crown. It has cousins across the Middle East and Balkans, but the Greek version, codified by chef Nikolaos Tselementes in the 1920s, is the one most people know. It's a labor of love: m

Ingredients

*Eggplant layer:**
3 large eggplants (about 3 lbs / 1.4 kg total), sliced into ⅓-inch rounds
3 tablespoons olive oil
Salt
*Meat sauce:**
2 tablespoons olive oil
1 large onion, finely diced
4 cloves garlic, minced
1½ lbs (680 g) ground lamb (or beef)
1 can (14 oz / 400 g) crushed tomatoes
2 tablespoons tomato paste
½ cup (120 ml) red wine
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 bay leaf
1 teaspoon dried oregano
1 teaspoon sugar
Salt and pepper to taste
*Béchamel topping:**
4 tablespoons (60 g) butter
¼ cup (35 g) all-purpose flour
3 cups (720 ml) whole milk, warmed
2 egg yolks
½ cup (50 g) grated Parmesan or kefalotyri cheese
¼ teaspoon ground nutmeg
Salt and white pepper to taste

Method

**Prepare the eggplant.** Preheat oven to 200°C (400°F). Lay the eggplant slices on baking sheets lined with parchment. Brush both sides lightly with olive oil and sprinkle with salt. Roast for 20-25 minutes, flipping once, until golden and soft. Set aside. Reduce oven to 180°C (350°F).
**Make the meat sauce.** While the eggplant roasts, heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes until softened. Add garlic, stir for 30 seconds. Add the ground lamb, breaking it up with a wooden spoon. Cook until browned, about 8 minutes. Drain excess fat if needed. Add the wine and let it bubble for 2 minutes. Stir in crushed tomatoes, tomato paste, cinnamon, allspice, nutmeg, bay leaf, oregano, and sugar. Season with salt and pepper. Simmer on low for 20 minutes, stirring occasionally, until thick and rich. Remove bay leaf.
**Make the béchamel.** Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly (this cooks out the raw flour taste). Gradually pour in the warm milk, whisking constantly to prevent lumps. Cook for 6-8 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon. Remove from heat. Let cool for 2 minutes, then whisk in the egg yolks one at a time (cooling slightly prevents scrambling). Stir in the cheese and nutmeg. Season with salt and white pepper.
**Assemble.** Lightly oil a 9×13-inch (23×33 cm) baking dish. Layer half the eggplant slices on the bottom. Spread all the meat sauce evenly over the eggplant. Layer the remaining eggplant on top. Pour the béchamel over everything, spreading it to the edges and smoothing the top.
**Bake** at 180°C (350°F) for 45 minutes, until the top is golden brown and the casserole is bubbling at the edges.
**Rest.** This is crucial. Let the moussaka cool for at least 20 minutes before cutting. It needs time to set, or it'll collapse when you slice it.
*Storage:** Refrigerate leftovers for up to 4 days. Reheat at 165°C (325°F) for 20 minutes covered with foil. Moussaka freezes well for up to 2 months — assemble but don't bake, then freeze. Thaw overnight in the fridge and bake as directed.