How To Make Moussaka

By The Mediterranean Dish · 150 min

Ingredients

Instructions

1. Trim the ends off the eggplants, slice them into 1/4-inch slabs, discarding the mostly-skin outer slices. Spread in one layer, sprinkle with kosher salt and let sit 30 minutes to draw out bitterness.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and stir until slightly golden, about 5 minutes. Add the ground lamb or beef and cook, stirring, until fully browned. Pour off excess fat and return the skillet to medium heat.
3. Stir in the oregano, cinnamon, black pepper, nutmeg, paprika and about 1/2 teaspoon salt. Add the red wine and boil 1 minute, then stir in the diced tomatoes, sugar and warm beef broth. Simmer over medium-low heat 20 to 30 minutes until rich and fragrant.
4. Preheat the broiler to high. Brush a large sheet pan with olive oil. Pat the eggplant slices dry and arrange them in one layer on the pan, in batches or on two pans if needed. Brush or coat both sides generously with olive oil.
5. Place the pan about 6 inches from the broiler and broil until both sides are softened and golden brown, turning once and watching so they do not burn. Set aside.
6. Turn off the broiler and heat the oven to 350°F. Lightly oil a 9 1/2 x 13-inch oven-safe baking dish.
7. For the bechamel, heat olive oil in a large saucepan over medium-high heat until shimmering. Stir in the flour, 1/2 teaspoon salt and a pinch of black pepper, and cook, stirring, until golden, adding a little more oil if needed. Gradually whisk in the warm milk and cook over medium heat, stirring often, 5 to 7 minutes, until it coats the back of a wooden spoon. Season with 1/4 teaspoon nutmeg.
8. Whisk the eggs in a small bowl. Whisk in a ladleful of hot bechamel to temper, then slowly whisk the egg mixture back into the bechamel. Bring to a gentle boil and cook 2 more minutes. Taste and adjust seasoning, then remove from heat and let it cool and thicken; it should be creamy, thick and smooth.
9. Layer half the eggplant slices in the dish, spread the meat sauce over them, then top with the remaining eggplant. Pour the bechamel over and spread to cover, then sprinkle with the breadcrumbs.
10. Bake on the center rack at 350°F for 45 minutes. If desired, move the dish to the top rack and broil briefly until golden brown, watching carefully.
11. Let the moussaka rest 10 minutes out of the oven, then cut into squares to serve.

Summarized from The Mediterranean Dish's video. Watch it for the details.