Authentic Greek Moussaka Recipe – Traditional Eggplant and Lamb Casserole

Authentic Greek Moussaka Recipe – Traditional Eggplant and Lamb Casserole
Make authentic Greek Moussaka with layers of eggplant, spiced lamb, and creamy béchamel sauce. This traditional recipe serves 8 with rich Mediterranean flavors!

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Authentic Greek Musaka recipe. Prep time 1 hour. Cook time 1 hour 15 minutes. Total time 2 hours 15 minutes. Serves 8 to 10 people. Difficulty intermediate. Ingredients. Eggplant layer. Three large eggplants sliced lengthwise a/4 in thick. Half a cup of olive oil. 2 tsp salt. Meat sauce. Two lbs of ground lamb or beef. Two large onions diced. Four cloves of garlic minced. One can 28 ounces of crushed tomatoes. 3 tablespoons tomato paste. Half a cup of red wine. 2 tspoons dried oregano. 1 teaspoon ground cinnamon. 1/2 teaspoon ground allspice. Two bay leaves. 1/4 cup fresh parsley chopped. Salt and pepper to taste. Bashimal sauce. 6 tablespoons butter. 6 tablespoons allpurpose flour. 3 cups whole milk warmed. Half a cup of grated Parmesan cheese. 1/4 cup of grated keffloti or griier cheese. Three egg yolks. 1/4 teaspoon nutmeg. Salt and white pepper. Instructions. Prepare eggplant. One. Salt eggplant. Slice eggplants. Sprinkle with salt. Let sit 30 minutes to draw out bitterness. Pat dry with paper towels. Two. Roast eggplant. Preheat oven to 400° F, 200° C. Brush eggplant slices with olive oil. Roast 20 to 25 minutes until golden. Set aside. Make meat sauce. Three. Brown meat. In a large skillet, cook ground lamb until brown, breaking it up with a spoon. Remove excess fat. Four, sauté aromatics. Add onions. Cook until softened, five minutes. Add garlic. Cook 1 minute. Five, build sauce. Add tomatoes, tomato paste, wine, oregano, cinnamon, allspice, and bay leaves. Simmer 30 minutes until thick. Stir in parsley. Season with salt and pepper. Make bashimmell. Six, make r. Melt butter in a saucepan. Whisk in flour. Cook 2 minutes without browning. Seven, add milk. Gradually whisk in warm milk until smooth. Simmer until thickened, 10 minutes, stirring constantly. Eight, finish sauce. Remove from heat. Whisk in cheeses, egg yolks, nutmeg, salt, and pepper. Assemble musaka. Nine. Layer in a 9 by13in baking dish. Layer half the eggplant, all the meat sauce, remaining eggplant, then bashimal sauce on top. 10. Bake. Reduce oven to 350° F, 175° C. Bake 45 minutes until golden brown on top and bubbling. 11. Rest. Let cool 20 minutes before cutting for clean slices. Pro tips. Salt eggplant removes bitterness and excess moisture. Don’t skip resting. Allows layers to set for clean cuts. Warm milk for bashamel prevents lumps in the sauce. Make ahead. Assemble one day ahead. Bake when ready. Quality lamb. Use good quality ground lamb for best flavor. Golden top. Brush with beaten egg for extra browning. Traditional Greek elements. Lamb preferred more authentic than beef. Cinnamon and allspice essential Greek spicing. Keefotieri cheese traditional Greek cheese grier substitute. Thick layers, substantial layers, not thin like lasagna. Make ahead tips. Roast eggplant up to two days ahead. Make meat sauce one day ahead. Assemble completely. Refrigerate overnight, then bake. Individual portions can be frozen for three months. Serving suggestions. Serve with Greek village salad, horiataki. Pair with crusty bread and olive oil. Greek white wine like assertico or roditas. Finish with Greek yogurt and honey for dessert. Nutritional info per serving. Calories 485. Protein 28 gram. Carbs 22 gram, fat 32 gram. Storage. Refrigerate leftovers up to 4 days. Reheat individual portions in 350°ree oven for 15 to 20 minutes.