Recipes

Greek Moussaka

  • Servings: 8 to 10
  • Difficulty: Moderate to Challenging
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 pounds ground lamb
  • 4 medium eggplants (approximately 3 1/2 pounds) peeled, sliced into 1/4" rounds
  • 1/3 cup olive oil plus 2 Tablespoons
  • 4 Tablespoons kosher salt, divided
  • 3 teaspoons ground black pepper, divided
  • 2 cups yellow onions
  • 2 cloves garlic, chopped
  • 1/2 cup red wine
  • 2 Tablespoons tomato paste
  • 1 1/2 teaspoons ground cinnamon
  • 1- 28 ounce can whole tomatoes, chopped and drained
  • 1 stick unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • Pinch freshly ground nutmeg
  • 4 ounces aged feta cheese, crumbled
  • 1/2 cup grated Parmesan cheese

Directions

1. In a large bowl, toss eggplant slices with 1/3 cup olive oil, 1/2 Tablespoon kosher salt and 1/2 teaspoon black pepper. Arrange on a baking sheet (preferably non-stick). Bake in a 400 F oven for 20 minutes. Remove from oven and let cool. Loosen the slices with a metal spatula. Reserve.

2. In a large saute pan over high heat, brown the ground lamb, breaking it up as it's browning. Remove the lamb from the pan and allow to drain on a plate lined with paper towels to remove excess grease.

3. Return the saute pan to the heat. Add 2 Tablespoons olive oil. Once the olive oil gets hot, add the chopped onions. Cook onions until soft, about 10 minutes.

4. Add chopped garlic and saute 1 more minute.

5. Pour in red wine to deglaze the pan. Cook for 2 minutes.

6. Stir in tomato paste and cook for an additional 2 minutes.

7. Add the cooked lamb, 1 1/2 Tablespoon salt, 1 1/2 teaspoon black pepper and cinnamon.

8. Stir in drained tomatoes and cook for another 10 minutes or until all the moisture from the tomatoes have evaporated. Remove from the heat and set aside.

9. Next, make the bechamel sauce. In a medium size saucepot melt the butter over medium heat. Stir in the flour and cook for several minutes, stirring constantly to cook the flour mixture. You may need to adjust the heat as you don't want this butter and flour mixture to brown.

10. Add the milk, whisking constantly to avoid any lumps from forming. Once all the milk has been incorporated, add 2 teaspoons of salt, 1 teaspoon pepper and nutmeg. Reduce the heat to low and simmer the sauce for 10 minutes, stirring occasionally. Once the sauce has thickened, add the crumbled feta cheese and stir until melted. Remove from heat.

11. Assemble the moussaka in a greased 9 X 13" non-reactive baking pan. Place one layer of eggplant on the bottom of the pan using 1/2 of the slices. Spread 1/2 the lamb mixture over the top. Using the rest of the eggplant slices, cover the lamb layer. Spread the remaining lamb mixture on top. Cover the lamb layer with the béchamel sauce. Sprinkle the top with parmesan cheese.

12. Bake at 350F for 30 to 40 minutes or until the top is golden brown.

13. Let cool about 5 minutes before serving
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