Moussaka

Moussaka is the dish everyone thinks of when they think of Greek food. Layers of silky eggplant, rich spiced meat sauce, and a golden bechamel top — it's comfort food at its finest.

Traditionally, moussaka was just eggplant with meat sauce and bechamel. Nowadays, it's usually made with a layer of potato on the bottom, which soaks up all the delicious flavors. Some also add zucchini or substitute the eggplant entirely — and there's the kid's version that uses only potato for finicky children who don't like eggplant!

Yes, it takes time. No, you can't rush it. But the result is worth every minute.

Preparing the Eggplant

1. Slice eggplants into 1/2-inch rounds.

2. Salt both sides generously and place in a colander for 30 minutes. This draws out bitterness and excess moisture.

3. Rinse and pat very dry with paper towels.

4. Brush top with olive oil.

5. Roast on baking sheets at 400°F for 10 minutes, until golden and soft.

Alternatively, you can grill or pan-fry, but roasting is easiest.

Making the Meat Sauce

This meat sauce is versatile — I usually make it in bulk and freeze the extra to make a quick future moussaka, stuffed eggplant (papoutsakia), pastitsio, or pasta with meat sauce.

1. Coat the bottom of a large pan with olive oil and heat over medium.

2. Sauté onion until translucent and golden.

3. Add ground beef and sauté until browned.

4. Add wine. When the juices have boiled away (30 seconds to a minute), add milk.

5. About a minute later, add the tomato, cinnamon stick, bay leaves, nutmeg, salt, and pepper.

6. Slowly simmer the meat sauce for at least an hour. For deeper flavor, I prepare large batches and simmer for 4-5 hours, then freeze for future use.

Making the Bechamel

The secret for making bechamel super fast is to heat the milk before adding to the butter-flour roux.

1. Warm the milk — heat in the microwave on high for 1 minute per cup of milk.

2. Melt butter in a saucepan.

3. Add nutmeg, salt, and pepper to the melted butter.

4. Whisk flour into the melted butter until combined.

5. Add warm milk to the foamy butter-flour mixture and whisk constantly until it thickens.

6. Remove from heat. Once slightly cooled, add the beaten eggs and stir until fully incorporated.

A Note on Frying with Olive Oil

Traditionally, Greeks use extra virgin olive oil for absolutely everything — even frying. Many might consider this a waste, but Greeks strain and keep the olive oil after frying potatoes for the next batch, or for skillet bread, and finally discard it after using it for meat, fish, or after a few uses.

The EVOO will not retain all of its healthy qualities after frying, but it is a highly stable oil thanks to those healthy antioxidants, and does not break down into carcinogens like other oils.

Preparing the Potatoes

1. Peel and slice the potatoes 1/2 inch thick. Keep in water if not frying immediately.

2. Heat olive oil in a frying pan.

3. Fry the potatoes until golden on each side. Drain on paper towels.

Assembling

1. Preheat oven to 350°F (175°C).

2. Place in a 9x13 inch baking dish. The potatoes have plenty of oil — plus everything else — no need to oil the dish!

3. Layer the bottom of the pan with the fried potatoes.

4. Sprinkle the potatoes with grated Parmesan.

5. Add 2 layers of roasted eggplant slices.

6. Spread all the meat sauce over the eggplant.

7. Layer remaining eggplant on top.

8. Pour bechamel evenly over everything.

9. Sprinkle with extra grated Parmesan cheese if desired.

Baking

Bake for 45-55 minutes, until the top is golden brown and the edges are bubbling.

Critical step: Let rest for at least 20 minutes before cutting. The layers need to set or it will fall apart.

Why the Rest Matters

I know. You want to cut into it immediately. The smell is incredible. But moussaka that's cut too soon is a sloppy mess.

Walk away. Make a salad. Set the table. Come back in 20 minutes.

The wait is worth it.

Make-Ahead Strategy

Moussaka is actually better the next day — the flavors deepen and the layers hold together better.

Assemble completely, cover, and refrigerate overnight. Add 15-20 minutes to the baking time.

Freezing tip: Moussaka freezes better if you only use eggplant — the potato's texture might be altered after freezing.

Serving

Cut into squares with a sharp knife. Serve with:

• A simple green salad
• Crusty bread
• A glass of red wine

In Greece, moussaka is a Sunday dish, a celebration dish, a "company's coming" dish. Give it the respect it deserves.

Related Recipes

The meat sauce and bechamel in this recipe are also used for:

• Papoutsakia — Stuffed eggplant, essentially moussaka rearranged
• Pastitsio — Greek-style lasagna with penne pasta instead of eggplant