Moussaka (Baked Eggplant with Potatoes)

This is a proper Greek moussaka built in layers: browned eggplant slices, fried potatoes, and a simmered ground beef mixture with tomato sauce and parsley, all blanketed under a rich béchamel sauce made airy with folded egg whites. It takes some time, but the golden, puffed-up casserole that comes out of the oven is worth every step.

Salt the eggplant slices and let them sit for 15 to 20 minutes first. This draws out bitter moisture and keeps the eggplant from absorbing too much oil during frying. Pat them dry before browning in olive oil alongside the potato slices. Both vegetables should be golden on the outside and tender within. Drain on paper towels to pull excess oil.

The béchamel here is special. A standard butter-flour roux gets enriched with heated milk, but then the eggs are separated: yolks and Romano cheese fold into the warm sauce for richness, while stiffly beaten egg whites get folded in last for a lighter, soufflé-like topping that puffs up during baking. That nutmeg adds a warm, aromatic note that’s subtle but essential to an authentic moussaka.

Pro Tips

• Salt the eggplant generously; the bitter liquid it releases will surprise you
• Brown the vegetables in batches so the oil stays hot enough to crisp rather than steam
• Dust the greased baking dish with breadcrumbs; they absorb moisture at the bottom and prevent sogginess
• Let the moussaka rest 15 minutes after baking for cleaner slices

Variations

• Lamb: Swap ground beef for ground lamb for a more traditional Greek flavor
• Vegetarian: Skip the meat layer and double the eggplant with added mushrooms and lentils
• Zucchini: Replace one eggplant with sliced zucchini for a lighter version