Greek Moussaka
Traditional Greek moussaka recipe. Here I’ve swapped out the ground lamb and instead used a mixture of beef and pork.
Servings Prep Time
10servings 3hours
Cook Time
1hour
Servings Prep Time
10servings 3hours
Cook Time
1hour
Ingredients
MEAT SAUCE
BECHEMEL SAUCE
Instructions
  1. Remove tops and bottoms from eggplants. Peel them partially by skinning from top to bottom, making a quarter turn, then skinning again to create a striped effect. Slice eggplants vertically about 1/2 inch thick. Sprinkle with 1 teaspoon of the salt, rubbing it into the eggplant slices. Place upright in a colander and set aside in a bowl for 30 minutes or until water begins to render out. Squeeze the slices to release as much liquid as possible, then rinse away the remaining salt. Squeeze the slices dry or pat with a paper towel.
  2. In a large skillet heat vegetable oil over medium high and add eggplant slices in batches. Saute 3-4 minutes on each side until lightly browned, replenishing with more oil as needed. Transfer to a plate and set aside.
  3. In a medium pot, cover potatoes with enough cold water to completely submerge them. Add the other teaspoon of salt and bring to a boil. Lower heat and cook 10-12 minutes until barely tender. Potatoes should only be partially cooked and not mushy. When ready, remove skins and slice into 1/4 inch rounds. Set aside.
  4. For the meat sauce, heat vegetable oil over medium high and add onions and garlic. Saute 1 minute or until slightly transparent. Add ground beef and pork, breaking the meat so it’s crumbly. Season with salt and pepper and brown until no pink remains.
  5. Add cinnamon stick, cloves, oregano, thyme and bay leaf. Cook another minute, then add tomato puree, tomato paste and water. Bring to a boil then reduce to a simmer. Cook 10 minutes or until the sauce thickens slightly. Remove from heat and add 1/2 cup fresh parsley. Transfer to a bowl and cool completely.
  6. Once cooled, stir in breadcrumbs. Beat egg whites until firm peaks form, then fold into the meat sauce until well incorporated. Set aside.
  7. For the bechemel sauce, melt butter in a saucepan over medium and add flour. Stir until all traces of flour disappear. Add milk slowly, 1/2 cup at a time and whisking vigorously to prevent lumps. Keep whisking and cook 3-4 minutes. Remove from heat.
  8. Temper the egg yolks by adding a little of the hot bechemel sauce, whisking quickly, then adding back into the pot. Season with salt, white pepper and nutmeg. Stir in 1/2 cup Parmesan cheese and set aside.
  9. Preheat oven to 350F/176C. To assemble moussaka, grease a 9″x13″ dish with high sides. Layer all potato slices evenly on the bottom, overlapping if necessary. Layer half the browned eggplant slices evenly over potatoes, then top with all of the meat sauce. Sprinkle with 1/2 cup Parmesan, layer with the remaining eggplant slices. Press down firmly and pour the bechemel sauce on top, spreading evenly. Sprinkle with remaining 1 cup Parmesan and bake for 1 hour or until top is golden around the edges.
  10. Sprinkle with 1/2 cup fresh parsley. Allow moussaka to rest for 15 minutes before serving.