Classic Moussaka features layers of roasted eggplant, richly spiced meat sauce, and creamy béchamel baked until golden.

Scale

3 large eggplants, sliced

3 tablespoons olive oil

1 pound ground lamb or beef

1 medium onion, finely chopped

3 garlic cloves, minced

1 can (14 oz) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 teaspoon salt

1/2 teaspoon black pepper

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

1/4 teaspoon nutmeg

1 large egg, beaten

1/2 cup grated Parmesan or kefalotyri cheese

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1. Preheat oven to 400°F and roast eggplant slices until tender

2. Cook onion and garlic, then brown the ground meat

3. Stir in tomatoes, paste, spices, and simmer until thick

4. Prepare béchamel by whisking butter, flour, milk, egg, and cheese

5. Layer eggplant, meat sauce, and béchamel in a baking dish

6. Bake at 375°F until golden and set

7. Rest before slicing and serving

Let the moussaka rest for at least 20 minutes before slicing.

Use lamb for traditional flavor or beef for a milder taste.

Roasting eggplant keeps the dish lighter and well layered.