Classic Moussaka with Lamb and Eggplant

Ingredients

For the Eggplant and Potato Layers:

  • 3 medium eggplants, cut into 1/2-inch slices

  • 1 1/2 pounds russet potatoes, peeled and sliced into rounds

  • Olive oil for drizzling

  • Salt and pepper

  • 1/2 tsp Aleppo pepper (or mild chili flakes)

  • 1 tsp dried oregano

  • 1/2 tsp ground cumin

For the Meat Sauce:

  • 1 pound ground lamb (or lamb shoulder, cooked and shredded)

  • 2 cloves garlic, minced

  • 1 small can tomato paste

  • 1 large can diced tomatoes

  • 1 onion, finely chopped

  • 1/2 tsp ground allspice

  • 1/2 tsp cinnamon

  • Salt and black pepper to taste

For the Béchamel Sauce:

  • 3 cups whole milk

  • 1/4 cup olive oil (or butter)

  • 1/4 cup all-purpose flour

  • 1 cup grated Kefalograviera cheese (or Parmesan/Gruyère)

  • Pinch of nutmeg

  • Salt and white pepper to taste

  • 2 large egg yolks

Optional Phyllo Crust:

  • 3-4 sheets phyllo dough (for a crispy top layer)

Instructions

  1. Prepare the Eggplant: Preheat the oven to 375°F. Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt, Aleppo pepper, oregano, and cumin.

    1. Roast for 30-40 minutes, flipping halfway through, until golden and tender. Set aside.

  2. Prepare the Potatoes: Boil the sliced potatoes in salted water until just tender, about 15 minutes. Drain and toss gently with a bit of olive oil, salt, and pepper. Set aside.

  3. Make the Meat Sauce: In a large pan, cook the ground lamb with garlic and onions until browned. Add tomato paste, diced tomatoes, allspice, cinnamon, salt, and pepper.

    1. Simmer until thickened, about 20 minutes, then set aside.

  4. Make the Béchamel Sauce: Warm the milk over medium heat until hot but not boiling.

    1. In a separate saucepan, heat olive oil (or butter), then whisk in the flour and cook for 2 minutes.

    2. Slowly whisk in the hot milk, stirring constantly, until the sauce thickens, about 10 minutes. Remove from heat, stir in the cheese, nutmeg, salt, and white pepper.

    3. Whisk the egg yolks in a small bowl, then temper by adding a bit of the warm béchamel. Stir the yolk mixture back into the béchamel.

  5. Assemble the Moussaka: Grease a baking dish (or an 11-inch springform pan for a beautifully layered presentation). Arrange the potatoes in a single layer at the bottom.

    1. Add a layer of eggplant, then spread half of the meat sauce over the eggplant.

    2. Repeat the layers, finishing with a layer of eggplant on top.

  6. Add Béchamel and Optional Phyllo: Pour the béchamel sauce evenly over the top. If desired, place 3-4 sheets of phyllo over the béchamel for a crispy crust.

  7. Bake: Bake at 375°F for 40-50 minutes, until golden and bubbly. If using phyllo, cover with foil to prevent over-browning as needed.

    1. Let cool for 20 minutes before slicing.

  8. Serving Tip: If using a springform pan, carefully release the sides after cooling slightly to reveal the layers of the moussaka.

This classic moussaka combines tender layers of eggplant, potatoes, spiced lamb, and creamy béchamel for a comforting and beautifully layered dish. Enjoy!