Moussaka I

Moussaka is one of the great casseroles of Greek home cooking. Layers of salted, pan-fried eggplant alternate with a richly spiced ground beef filling simmered in red wine, tomato paste, and a whisper of cinnamon. The whole thing gets blanketed in a thick, velvety bechamel sauce enriched with egg yolks and nutmeg, then baked until the top turns deep golden brown.

This is not a quick weeknight dinner. Moussaka takes time and care, but the reward is a dish that fills the kitchen with the most extraordinary aroma and feeds a crowd. Slice through the crisp top layer to reveal the soft, steaming strata of eggplant and meat beneath.

Pro Tips

• Salt and weight the eggplant slices before frying. This draws out bitter moisture and prevents them from soaking up too much oil.
• Cool the meat mixture before adding eggs. If the meat is too hot, the eggs will scramble instead of binding the filling.
• Make the bechamel thick. It should coat the back of a spoon heavily. A thin sauce will soak into the layers instead of forming a distinct golden crust.
• Let it rest 15-20 minutes after baking before cutting. This allows the layers to set so each slice holds together cleanly.
• Use a mix of Parmesan and kefalotyri for the cheese if you can find it. The salty, sharp bite is more authentic than mild cheddar.

Variations

• Substitute ground lamb for ground beef for a more traditional Greek flavor.
• Add a layer of sliced potatoes at the bottom for a heartier casserole.
• Use zucchini in place of half the eggplant for a lighter version.