Classic Greek Moussaka — The Ultimate Comfort Food
There is no dish more Greek than moussaka. It takes time, it takes love, and it fills the whole house with a smell that means home. My Yiayia made it for every Sunday gathering, every name day, every occasion that called for something special. This is her version.
Ingredients (serves 8)
- 3 large eggplants, sliced into ½-inch rounds
- 700g (1.5 lbs) ground lamb or beef
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 400g (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp dried oregano
- Salt & pepper
- 4 tbsp Mr. Papou's 3 Liter Family Tin Extra Virgin Olive Oil
For the béchamel:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 500ml (2 cups) whole milk, warmed
- 2 egg yolks
- ½ cup grated kefalotyri or Parmesan
- Pinch of nutmeg
Instructions
- Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat dry.
- Brush with Mr. Papou's Extra Virgin Olive Oil and roast at 200°C/400°F for 20 minutes until golden. Set aside.
- In a large pan, heat 2 tbsp olive oil over medium-high. Brown the meat, then add onion and garlic and cook until soft.
- Add crushed tomatoes, tomato paste, cinnamon, allspice, oregano, salt, and pepper. Simmer 20 minutes until thick.
- Make the béchamel: melt butter, whisk in flour, then slowly add warm milk, stirring constantly until thick. Remove from heat, stir in egg yolks, cheese, and nutmeg.
- Layer in a large baking dish: eggplant, meat sauce, eggplant, meat sauce, then pour béchamel over the top.
- Bake at 180°C/350°F for 45 minutes until golden and bubbling. Rest 20 minutes before cutting.
