Classic Beef Moussaka Recipe
Prep Time:
40 minutes
Cook Time:
1 hour, 50 minutes
Servings:
8 Servings
Ingredients
  • 2 medium-sized eggplants, sliced into ¼-inch rounds
  • 2 teaspoons salt, divided
  • 2 cups canola oil, for frying
  • 4 large russett potatoes, peeled and sliced between ⅛- to ¼-inch thick
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • ½ cup red wine
  • 1 pound ground beef
  • 1 (14.5-ounce) can tomato sauce
  • 1 tablespoon chopped parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 6 tablespoons butter
  • ¾ cups flour
  • 4 cups milk, warmed
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon ground nutmeg
  • 1 cup grated Parmesan cheese, divided
  • 1 egg
Directions
  1. Preheat the oven to 400 F.
  2. Start with the eggplant. Sprinkle the eggplant with 1 teaspoon salt and place into a colander. Let sweat for 30 minutes.
  3. While the eggplant is draining, fry the potatoes. Heat the canola oil in a cast iron skillet over medium heat until very hot (350-375 F).
  4. Add the potatoes and fry until just barely golden, about 3 minutes per side. Remove and drain on paper towels, then salt with ½ teaspoon salt or to taste.
  5. Once the eggplant is drained, pat it completely dry and place on a parchment-lined sheet tray. Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt.
  6. Roast until softened, about 30 minutes, flipping halfway through. Do not let eggplant get too soft and mushy.
  7. While the eggplant is roasting, make the meat sauce. Heat 2 tablespoons of olive oil in a large pot or braising pan.
  8. Add the onion and garlic to the pan and soften, about 2 minutes.
  9. Add the tomato paste and stir to combine. Cook until it’s beginning to stick to the pot, for about 2 minutes.
  10. Deglaze with red wine, scraping the browned bits.
  11. Add the beef and crumble while browning. Cook completely while the wine reduces.
  12. Add the tomato sauce, parsley, herbs, spices, and salt and pepper. Stir and reduce to a simmer and cook for 20 minutes.
  13. Finally, while the beef is simmering, make the bechamel. Melt the butter in a saucepan over medium heat.
  14. Whisk in the flour to form a very thick roux. Do not allow to burn.
  15. Add the warmed milk in slowly while whisking until the mixture is thick, about 5 minutes. Whisk continuously to avoid the milk burning or sticking to the bottom of the pot.
  16. When the mixture coats the back of a spatula, remove the pan from the heat and add salt, pepper, nutmeg, and ½ cup of Parmesan. Allow it to cool, then whisk in the egg.
  17. Lower the oven temperature to 350 F.
  18. Build the moussaka. Spray a 9x13-inch dish with oil, then arrange half of the potatoes across the bottom of the dish.
  19. Layer with half of the eggplant.
  20. Add the meat sauce on top of the eggplant.
  21. Layer with another layer of eggplant, then another layer of potatoes.
  22. Cover the potatoes with bechamel and sprinkle with the remaining ½ cup Parmesan cheese.
  23. Bake for 40-50 minutes, until the top is golden.
  24. Remove the dish from the oven and let it rest for 15-20 minutes, then slice and serve the moussaka.