Moussaka
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch planks
- 1/4 cup olive oil for brushing eggplant
- 1 lb ground lamb, 85/15 blend
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 cup crushed San Marzano tomatoes
- 2 tbsp tomato paste
- 1/4 cup dry red wine
- 1 tsp ground cinnamon
- 1/2 tsp dried oregano
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed to 110°F
- 4 oz Gruyère cheese, finely grated
- 2 oz Pecorino Romano cheese, finely grated
- 2 egg yolks
- 1/4 tsp freshly grated nutmeg
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat oven to 425°F. Brush eggplant planks lightly on both sides with olive oil, season with salt and pepper. Arrange on two sheet pans in single layer. Roast 18-20 minutes until golden and tender, rotating pan halfway through. Remove and let cool slightly.
- While eggplant roasts, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook 4 minutes until softened. Add minced garlic and cook 1 minute until fragrant. Add ground lamb, breaking into small pieces with spoon, cooking 6-7 minutes until no pink remains and meat begins to brown.
- Stir in tomato paste and cook 2 minutes. Add crushed tomatoes, red wine, cinnamon, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Reduce heat to medium-low and simmer uncovered for 12-15 minutes until sauce thickens and darkens slightly. Taste and adjust seasoning.
- Make béchamel: Melt butter in a saucepan over medium heat. Whisk in flour immediately, stirring constantly for 2 minutes to cook out raw flour taste without browning. Slowly add warmed milk in three additions, whisking vigorously after each addition to prevent lumps. Continue cooking and stirring for 5-6 minutes until sauce coats the back of a spoon. Remove from heat, let cool 3 minutes.
- Whisk egg yolks in a small bowl, then temper by slowly whisking 1/2 cup warm béchamel into yolks while whisking constantly. Pour tempered mixture back into saucepan and whisk until fully incorporated. Stir in Gruyère, Pecorino Romano, nutmeg, 1/4 tsp salt, and 1/8 tsp black pepper. Let cool 2 minutes.
- Reduce oven temperature to 375°F. Spread 1/4 cup béchamel on bottom of a 9x13-inch baking dish. Arrange single layer of eggplant planks, overlapping slightly. Spread half of meat sauce evenly over eggplant. Add second layer of eggplant planks, then remaining meat sauce. Top with final layer of eggplant, then pour remaining béchamel over top, spreading evenly to seal edges.
- Bake moussaka 30-35 minutes until golden brown on top and sauce is bubbling around edges. Internal temperature at center should reach 165°F. Remove from oven and let rest 8-10 minutes before serving to allow structure to set and layers to hold when plated.
Inspired by Nikolaos Kaperneros’s winning moussaka. This is a plausible recreation, not the chef’s original recipe.