Moussaka
This hearty moussaka recipe features layers of tender roasted eggplant, savory ground lamb, and a creamy béchamel sauce. A comforting and flavorful dish that is perfect for sharing with family and friends.
— Constant Cookbook
Ingredients
- 2 1/2 lb. (1.25 kg) globe eggplant (2 medium), cut crosswise
- into slices 1/4 inch (6 mm) thick
- 6 Tbs. (3 fl. oz./90 ml) plus 1 tsp. olive oil, plus more for
- brushing
- Kosher salt and freshly ground pepper, to taste
- 3 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 1 bay leaf
- 1/4 tsp. freshly grated nutmeg
- 2 cups (16 fl. oz./500 ml) milk
- 1 egg, lightly beaten
- 1/3 cup (1.5 oz./45 g) grated Parmigiano-Reggiano cheese
- 1 yellow onion, diced
- 1 1/2 lb. (750 g) ground lamb
- 1 1/2 tsp. minced garlic
- 1 Tbs. tomato paste
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. cayenne pepper
- 1 1/2 tsp. sugar
- 1 can (14 1/2 oz./455 g) diced tomatoes, drained
- 3 Tbs. chopped fresh flat-leaf parsley
Instructions
- Position racks in the upper, middle and lower positions of an oven. Preheat the oven to 450°F (230°C). Line 3 baking sheets with parchment paper.
- Arrange the eggplant slices in a single layer on the prepared baking sheets. Brush the slices on both sides with 5 Tbs. of the olive oil and season with salt and pepper. Roast until the eggplant is tender and lightly browned, about 20 minutes, rotating the baking sheets among the racks about every 7 minutes.
- Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour, bay leaf and nutmeg and cook, stirring constantly, for 1 minute. Slowly whisk in the milk and cook, stirring constantly, until thickened, about 5 minutes. Season with salt and pepper. Let the sauce cool for 15 minutes, then remove and discard the bay leaf. Whisk in the egg and 2 Tbs. of the cheese. Set the béchamel sauce aside.
- In a 3-1/2 quart (3-l) Dutch oven over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until tender, 7 to 8 minutes. Transfer to a bowl. Increase the heat to medium-high and warm the 1 tsp. olive oil. Add the ground lamb and cook, stirring occasionally, until browned, about 8 minutes. Drain off the excess fat. Add the garlic, tomato paste, cinnamon, allspice, cayenne and sugar and cook, stirring constantly, for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 3 to 4 minutes more. Stir in 2 Tbs. of the parsley. Transfer the meat sauce to the bowl with the onion. 
- Reduce the oven temperature to 375°F (190°C). Lightly brush the bottom and sides of the Dutch oven with olive oil. Place a single layer of the eggplant slices on the bottom of the pot. Spread one-fourth of the meat sauce on top. Repeat with 4 more layers of eggplant and 3 more layers of meat sauce, ending with the eggplant. Pour the béchamel sauce on top and sprinkle with the remaining cheese.
- Transfer the pot to the oven and bake until the moussaka is browned and bubbly on top, about 40 minutes. Remove from the oven and sprinkle with the remaining 1 Tbs. parsley. Let the moussaka rest for 20 minutes before serving. Serves 6.
- Williams-Sonoma Kitchen
Yield
Serves 6.
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