Ingredients:

  • 2 large (approx. 900 g) Eggplants (aubergine)
  • 120 ml / 1/2 cup Olive Oil (for brushing/frying)
  • 15 g / 1 tbsp Coarse Salt (for drawing out moisture)
  • 45 ml / 3 tbsp Olive Oil
  • 1 large (approx. 200 g) Onion, finely diced
  • 2 cloves Garlic, minced
  • 750 g / 1.6 lb Ground Beef (or 50/50 beef and lamb mix)
  • 125 ml / 1/2 cup Dry Red Wine (optional)
  • 250 ml / 1 cup Crushed Tomatoes (Passata)
  • 1 Bay Leaf
  • 5 ml / 1 tsp Ground Cinnamon
  • 3 ml / 1/2 tsp Ground Allspice
  • Salt and Black Pepper, to taste
  • 115 g / 8 tbsp (1 stick) Unsalted Butter
  • 115 g / 3/4 cup All-Purpose Flour
  • 950 ml / 4 cups Whole Milk, warmed
  • 1 large Egg Yolk
  • 3 ml / 1/4 tsp Ground Nutmeg
  • 120 g / 1 cup Grated Kefalotyri or Parmesan Cheese

Instructions:

  1. Prepare Eggplant: Slice eggplant lengthwise into 1/2 inch (1.2 cm) thick pieces. Sprinkle heavily with salt and let sit in a colander for 30 minutes to draw out bitter moisture. Rinse and thoroughly pat dry.
  2. Cook Eggplant: Brush slices with olive oil and lay them on baking sheets. Bake at 200°C / 400°F for 15-20 minutes, flipping halfway, until soft and lightly golden brown. Set aside.
  3. Start the Ragu: Heat olive oil in a skillet. Sauté onions until softened (5 minutes). Add garlic and cook for 1 minute until fragrant.
  4. Brown Meat: Add ground meat to the skillet and cook, breaking it up, until deeply browned. Drain off any excess fat.
  5. Simmer Ragu: Deglaze the pan with red wine (if using). Stir in crushed tomatoes, bay leaf, cinnamon, allspice, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes until the sauce is very thick and reduced. Remove the bay leaf.
  6. Make Béchamel: Melt butter in a saucepan. Whisk in the flour to form a smooth roux; cook for 1 minute. Gradually whisk in the warmed milk until the sauce thickens significantly. Season with nutmeg, salt, and pepper. Remove from heat and quickly whisk in the egg yolk and half the grated cheese.
  7. Assemble Moussaka: Preheat oven to 180°C / 350°F. Spread a thin layer of the ragu on the bottom of the casserole dish. Layer half the eggplant slices over the ragu. Spread the remaining ragu over the eggplant, then top with the remaining eggplant slices.
  8. Bake: Gently pour the béchamel sauce evenly over the top layer of eggplant, ensuring all gaps are filled. Sprinkle with the remaining grated cheese. Bake for 45–55 minutes, until the topping is rich, golden brown, and bubbling.
  9. Rest: Remove from oven and allow the Moussaka to rest at room temperature for a critical 15–20 minutes before slicing and serving.