Ingredients
Vegetable layers
- 2 medium eggplants About 1½ pounds total; slice into ½-inch rounds.
- 1 pound Yukon Gold potatoes Slice into ¼-inch rounds.
- 2 tablespoons olive oil For roasting.
- ½ teaspoon kosher salt For the vegetables.
Beef tomato sauce
- 2 tablespoons olive oil For the sauce.
- 1 medium yellow onion Finely chopped.
- 3 cloves garlic Minced.
- 1½ pounds ground beef 80–90% lean.
- 2 tablespoons tomato paste
- 14 ounces crushed tomatoes One small can.
- ½ teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Béchamel
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 3 cups whole milk Warm for smoother whisking.
- 1 large egg Lightly beaten.
- ½ cup finely grated Parmesan Plus a little extra for the top, if desired.
- ½ teaspoon kosher salt
Equipment
- 1 9×13-inch baking dish For layering and baking.
- 2 Rimmed baking sheets For roasting the vegetables.
- 1 Large skillet For the beef sauce.
- 1 Medium saucepan For béchamel.
- 1 Whisk For a smooth sauce.
- 1 Chef’s knife and cutting board For slicing vegetables.
- 1 Instant-read food thermometer Check the beef and casserole center.
Instructions
Make the moussaka
- Heat oven to 425°F and line two rimmed baking sheets. Slice eggplant into ½-inch rounds and potatoes into ¼-inch rounds.
- Arrange the eggplant and potatoes in single layers on the sheets. Brush with 2 tablespoons olive oil and sprinkle with ½ teaspoon kosher salt. Roast until the eggplant is tender and lightly brown, 20–25 minutes, and the potatoes are tender, 25–30 minutes, turning once. Lower the oven to 375°F.
- Heat 2 tablespoons olive oil in a large skillet. Cook the onion for 5 minutes, then the garlic for 1 minute. Add ground beef and cook, breaking it up, until no pink remains and it reaches 160°F. Stir in tomato paste, crushed tomatoes, cinnamon, oregano, ½ teaspoon salt and pepper. Simmer uncovered for 15 minutes until thick.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in warm milk; simmer 5–7 minutes until thick enough to coat a spoon. Remove from heat. Whisk a few spoonfuls of warm sauce into the beaten egg, then whisk the egg mixture back into the pan. Stir in Parmesan and ½ teaspoon salt.
- In a 9×13-inch baking dish, overlap the potatoes, then half the eggplant. Spread the beef sauce evenly over them and cover with the remaining eggplant. Pour béchamel across the top. Bake at 375°F for 30–35 minutes, until golden and the center reaches 165°F.
- Rest the moussaka for at least 25 minutes before cutting into eight squares. This helps the creamy layers hold together.
Video
Notes
Cost basis: Approximately US$9 for 1½ pounds ground beef, $4 for two eggplants, $2 for potatoes, $1.75 for tomatoes, $0.75 for milk, $0.80 for butter, $2 for Parmesan, and $3.70 for onion, garlic, tomato paste, oil, flour, egg and spices. Total about US$24; store prices vary.
Food safety: Cook ground beef to 160°F and the finished casserole center to 165°F with a food thermometer. Refrigerate leftovers promptly and use within 3–4 days.
Video companion: Akis Petretzikis demonstrates the traditional fried-vegetable method. Follow the roasted-vegetable amounts and timing in this card.
