Moussaka (Greek Eggplant Lasagna)
Layers of roasted eggplant, spiced lamb, and a creamy, golden bechamel — classic Greek moussaka baked until deeply golden.
- For the Eggplant
- 2 large globe eggplants
- Kosher salt
- Extra virgin olive oil
- 1/4 cup breadcrumbs
- For the Meat Sauce
- 1 large yellow onion, finely chopped
- 1 pound ground lamb or beef
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 1/2 cup red wine
- 1 (14 ounce) can diced tomatoes
- 1 teaspoon sugar
- 1/2 cup beef broth, warmed until simmering
- For the Bechamel
- 1/3 cup + 2 tablespoons extra virgin olive oil
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt, plus more to taste
- Black pepper, to taste
- 4 cups 2% milk, warmed
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- Prep the eggplant: trim off the ends, then slice into 1/4-inch-thick slabs, discarding the outermost slices that are mostly skin. Spread the slices in a single layer, sprinkle with salt, and let sit for 30 minutes to draw out bitterness.
- Meanwhile, start the meat sauce: heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook, stirring regularly, until slightly golden, about 5 minutes. Add the ground lamb or beef and cook, tossing regularly, until fully browned. Pour off any excess fat, then return the skillet to medium heat.
- Season the meat sauce with the oregano, cinnamon, pepper, nutmeg, paprika, and a big pinch of salt (about 1/2 teaspoon). Add the wine and boil for 1 minute to reduce, then stir in the diced tomatoes, sugar, and hot beef broth. Simmer over medium-low heat until rich and fragrant, 20 to 30 minutes.
- While the meat sauce simmers, prepare to broil the eggplant. Set your oven's broiler to high and brush a large sheet pan with olive oil. Pat the eggplant slices dry, removing excess salt, and arrange in a single layer on the pan (use two pans if needed to avoid overlapping). Brush both sides generously with olive oil.
- Broil the eggplant about 6 inches from the heat source, turning once, until both sides are softened and golden brown — a little charring in spots is fine, but watch closely so it doesn't burn. Remove and set aside.
- Turn off the broiler and preheat the oven to 350°F. Lightly oil a 9 1/2 x 13-inch baking dish.
- Make the bechamel: heat the olive oil in a large saucepan over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and a grind of black pepper, cooking and stirring continuously until golden, adding a touch more oil if needed. Gradually whisk in the warmed milk, then continue cooking, stirring occasionally, until thickened enough to coat the back of a wooden spoon, 5 to 7 minutes. Season with the nutmeg.
- Whisk the eggs in a small bowl, then whisk in a ladleful of the hot bechamel to temper them before slowly whisking the egg mixture back into the pot. Bring to a gentle boil for 2 more minutes, stirring constantly, then taste and adjust seasoning. Remove from the heat and let cool and thicken slightly — you should have a smooth, thick, creamy sauce.
- Assemble the moussaka: layer half the eggplant slices in the bottom of the prepared dish, spread the meat sauce evenly over top, then layer the remaining eggplant slices on top of that. Pour the bechamel over everything, spreading to cover completely, and sprinkle with the breadcrumbs.
- Bake on the center rack for 45 minutes. If desired, move the dish to the top rack and broil briefly to deepen the golden color on top — watch closely so it doesn't burn.
- Remove from the oven and let the moussaka rest for 10 minutes before slicing — this helps it hold together and keeps the layers from sliding apart. Slice into squares and serve.
Chef's Note: Salting the eggplant and letting it sit for 30 minutes isn't optional — it draws out excess moisture and bitterness that would otherwise leave the finished dish watery and less flavorful. Tempering the eggs into the bechamel with a ladleful of the hot sauce first, rather than adding them directly, is what keeps the sauce silky smooth instead of scrambled.
This is a genuinely great make-ahead dish — the eggplant, meat sauce, and bechamel can each be prepared a day or two in advance and stored separately in the fridge, then assembled and baked when you're ready. The finished moussaka also keeps well for up to 5 days refrigerated, or can be sliced and frozen in individual portions for up to a few months, making it an excellent dish to batch-cook.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.