Moussaka Recipe
This moussaka recipe features layers of fried eggplant, potato, and a hearty meat sauce made with ground lamb and… Ready in 3 hr 30 min, serves 12.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.
Cooking tools:
- Baking dish
- Grater
- Colander
- Baking sheet
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Oven
- Stove
Ingredients
- 8 tablespoons unsalted butter (4 ounces; 120g)
- 3/4 cup all-purpose flour (3.4 ounces; 96g)
- 1 quart (945ml) whole milk
- Kosher salt
- freshly ground black pepper
- Freshly grated nutmeg
- 2 ounces (1/2 cup; 60g) shredded kefalotyri (see note)
- 4 large egg yolks (60g)
- 2 tablespoons (30ml) vegetable oil
- 2 pounds (910g) ground lamb or beef (at least 15% fat), or some combination (see note)
- 2 medium yellow onions (1 pound; 455g total), diced
- 4 medium garlic cloves (20g), minced
- 2 tablespoons (1 ounce; 30g) tomato paste
- 2/3 cup (160ml) dry red wine
- One 28-ounce (794g) can whole peeled tomatoes
- 1 cinnamon stick, broken in half
- 3 whole cloves
- 2 bay leaves
- 2 teaspoons dried oregano
- Vegetable oil, for frying
- 2 medium eggplants (about 2 pounds; 910g total), sliced crosswise into 3/4-inch-thick rounds
- 2 pounds (910g) Yukon Gold potatoes (about 5 medium potatoes), peeled and sliced into 1/4-inch-thick rounds
- 2 ounces (1/2 cup; 60g) shredded kefalotyri, for topping (see note)
