Greek Moussaka Recipe (Traditional Lamb)

  • Preparation 40 min
  • Cooking 1 h 15 min
  • Servings 6 to 8
  • Freezing Absolutely

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Eggplant

  • 2 large globe eggplants
  • Coarse salt, for drawing out the water
  • Extra virgin olive oil, for brushing
  • ¼ cup (60 ml) plain breadcrumbs
  • ¼ tsp (1 ml) dried parsley
  • ¼ tsp (1 ml) dried oregano

Meat sauce

  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 lb (450 g) ground lamb
  • 1 tbsp (15 ml) dried oregano
  • 1 tsp (5 ml) ground cinnamon
  • ½ tsp (2 ml) ground nutmeg
  • ½ tsp (2 ml) paprika
  • ½ cup (125 ml) dry red wine
  • 1 can (796 ml) diced tomatoes
  • 1 tsp (5 ml) sugar
  • ½ cup (125 ml) hot beef broth

Bechamel

  • ⅓ cup (75 ml) butter
  • ½ cup (125 ml) all-purpose flour
  • 4 cups (1 L) 2% milk, hot
  • ¼ tsp (1 ml) ground nutmeg
  • 2 large eggs

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Preparation

  • Trim the ends off the eggplants, then slice them lengthwise about ¼ inch thick. Discard the first and last slices, which are mostly skin. Line a baking sheet with several layers of paper towel, lay the slices out in a single layer and sprinkle generously with coarse salt. Let them sit for 30 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sweat for about 5 minutes, until golden.
  • Add the ground lamb and cook, breaking it up, until well browned. Drain off the excess fat and return the pan to the heat.
  • Stir in the oregano, cinnamon, nutmeg and paprika. Season with pepper. Pour in the red wine and let it boil for about 1 minute.
  • Add the diced tomatoes with all their juice, the sugar and the hot beef broth. Reduce to medium-low and simmer uncovered for 20 to 30 minutes, until the sauce is thick and nearly dry.
  • Wipe every eggplant slice with a clean cloth or paper towel, barely damp, to take ALL the coarse salt off the surface. Don’t rinse them under water, that would re-wet the eggplant you just spent half an hour drying. Taste a corner of a slice: if it’s still salty, keep wiping.
  • Preheat the broiler on high with the rack in the center, about 6 inches (15 cm) from the element. Brush a baking sheet generously with olive oil, lay the slices out without overlapping, then brush the tops generously too.
  • Broil for 3 to 4 minutes per side, watching constantly, until well browned but not burnt. Set aside. Turn off the broiler, set the oven to 350°F (180°C) and lightly oil a 9 x 13 inch baking dish.
  • In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 1 to 2 minutes. Pour in the hot milk gradually while whisking continuously to avoid lumps. Cook for 5 to 7 minutes, until the sauce coats the back of a spoon. Add the nutmeg and season with pepper.
  • Beat the eggs in a small bowl. Whisking the whole time, pour in one ladle of hot bechamel and mix well, then a second ladle and mix again. Pour it all back into the saucepan, whisking briskly. Let it barely simmer for 2 minutes, stirring without stopping, then take it off the heat and let it cool slightly.
  • In a small bowl, stir together the breadcrumbs, dried parsley and dried oregano.
  • Lay half the eggplant slices across the bottom of the dish. Spread all of the meat sauce over them, cover with the remaining eggplant, pour over all of the bechamel and smooth the surface, then scatter the breadcrumb mixture on top.
  • Bake in the center of the oven for 45 minutes. Finish under the broiler for 2 to 3 minutes to brown the top, watching constantly.
  • Let it rest 10 minutes before cutting into squares.