Moussaka - Greek Casserole

READY IN: 3hrs 30mins
SERVES: 12-14




  • Potatoes:
  • Preheat oven to 375 degrees F.
  • Toss the potatoes with the olive oil in a large bowl.
  • Put them in a single layer on a baking sheet and season to taste.
  • Roast until soft and starting to brown, about 35 minutes.
  • Béchamel Sauce:
  • In a medium saucepan melt the butter over medium heat.
  • Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
  • Gradually whisk in the hot milk.
  • Continue whisking for about 6 to 8 minutes until it thickens.
  • Season with salt, pepper and nutmeg.
  • Put the eggs in a large bowl.
  • Whisk the béchamel sauce into the eggs.
  • Continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle).
  • Cover bowl with plastic wrap.
  • Make sure to place wrap directly on the surface of the sauce so a skin does not form.
  • Set aside.
  • Lamb:
  • Heat oil in a large, heavy-bottomed pot over medium-high heat.
  • Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
  • Add onion and garlic and sauté until tender, about 6 minutes.
  • Add wine, cayenne pepper, and oregano and cook 2 minutes.
  • Stir in cinnamon, tomatoes, tomato paste and nutmeg.
  • Reduce heat to medium.
  • Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
  • Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.
  • Brush the eggplant slices with oil and season with salt and pepper.
  • Grill until cooked through and golden, about 2 minutes per side.
  • Set aside.
  • To Assemble:
  • Preheat oven to 400 degrees F.
  • Coat a 14x10x2-inch glass baking dish with oil.
  • Arrange potatoes in bottom of dish.
  • Arrange half of eggplant slices over potatoes.
  • Pour half of lamb sauce over.
  • Arrange another layer of eggplant slices on top.
  • Pour remaining sauce over.
  • Pour béchamel sauce over moussaka, covering completely.
  • Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
  • Transfer baking dish to rack and let rest 20 minutes before slicing.