Μουσακάς (Greek Moussaka)

Layered roasted eggplant and potato with warmly spiced meat sauce and a creamy béchamel top, baked until bubbling and deeply golden.

Ingredients

• 2 large eggplants (about 900g / 2 lb), sliced into 1.5cm / 0.6" rounds
• 2 medium potatoes (about 450g / 1 lb), peeled and sliced into 1cm / 0.4" rounds
• 60 ml (1/4 cup) olive oil, plus extra for greasing
• 1 tsp fine salt (for eggplant), plus more to taste
• Black pepper
• 500g (1.1 lb) ground beef or lamb
• 1 large onion, finely diced
• 3 garlic cloves, minced (pantry staple)
• 2 tbsp tomato paste
• 400g (14 oz) crushed tomatoes
• 120 ml (1/2 cup) water
• 120 ml (1/2 cup) dry red wine (optional; replace with more water)
• 1 1/2 tsp ground cinnamon
• 1 tsp dried oregano
• 1/2 tsp ground allspice (optional)
• 2 bay leaves (optional)
• 1 tsp sugar (optional, balances acidity)
• 2 tbsp chopped fresh parsley (optional)
• 75g (5 tbsp) butter
• 75g (1/2 cup) plain flour
• 750 ml (3 cups) milk, warmed (microwave is fine)
• 1/2 tsp ground nutmeg
• 1 tsp salt, plus to taste
• Black pepper
• 2 eggs
• 80g (3/4 cup) grated kefalotyri or parmesan

Method

• 1

  Step 1: Salt the eggplant (for better texture)

  Lay eggplant slices on a rack or paper towel-lined trays. Sprinkle both sides with the 1 tsp salt. Leave 20 minutes to “sweat,” then pat very dry (this helps them roast up tender and less oily).

• 2

  Step 2: Roast the vegetables

  Heat oven to **220°C / 425°F (200°C fan)**. Grease a large baking tray (or use two).

• 3

  Step 3: Make the meat sauce

  Heat a large pan over medium-high heat with a small drizzle of olive oil. Add onion and cook **5 minutes** until soft and sweet. Add garlic and cook **30 seconds** until fragrant.

• 4

  Step 4: Make the béchamel

  In a saucepan over medium heat, melt butter. Add flour and whisk constantly for **1–2 minutes** until it smells **toasty and biscuity** (but don’t let it brown).

• 5

  Step 5: Assemble the moussaka

  Grease a **23 x 33 cm / 9 x 13"** baking dish.

• 6

  Step 6: Bake until golden

  Bake at **180°C / 350°F** for **40–45 minutes**, until the top is **deep golden** and the edges are **bubbling**. If it browns too fast, loosely tent with foil.

• 7

  Step 7: Rest, then slice

  Rest **30 minutes** before cutting (important for clean layers). Slice into squares and serve warm.

Tips

• **Lamb vs beef:** Lamb is more traditional and richer; beef is milder. A 50/50 mix is excellent if you have it.
• **No wine?** Skip it and use extra water; simmer an extra few minutes to concentrate flavour.
• **Make-ahead:** Assemble up to 1 day ahead, refrigerate, then bake (add **10 minutes** if baking straight from fridge).
• **Storage:** Keeps **4 days** in the fridge; freezes well for **2–3 months**. Thaw overnight, reheat covered at **180°C / 350°F** until hot through.
• **Serving:** Classic with a simple **Greek salad** and crusty bread to mop up the sauce.

Nutrition (per serving, estimate)