Featuring our ground beef, this Moussaka recipe brings a summertime comfort no matter what time of year you prepare it. 


Makes 4-6 servings


For the Bechamel

4 tablespoons unsalted butter

4 tablespoons all purpose flour

1 ½ cup whole milk

Pinch ground nutmeg

¾  cup grated parmesan or pecorino romano

3 large eggs

For the Moussaka

3 medium-sized eggplants, long ½ inch slices

1 teaspoon kosher salt

2 tablespoons olive oil, separated

1 pound ground beef

1 medium yellow onion, diced

4 cloves garlic, finely chopped or grated

1 tablespoon tomato paste

½ cup dry wine, either red or white

1 28 oz can crushed tomatoes

2 bay leaves

2 cinnamon sticks

1 tsp dried oregano

Salt and pepper to taste

Start with the eggplant. Preheat the oven to 425. Lay the eggplant slices in a colander and season with a teaspoon of salt, let rest for 20-30 minutes.

 Meanwhile in a small pot, melt the butter over medium heat. Sprinkle in the flour and whisk until smooth. Cook for five minutes, stirring constantly, before slowly drizzling in the milk, whisking as you go to keep lumps from forming. Simmer for five more minutes, whisking as it thickens. Add in the nutmeg and ½ cup cheese. The bechamel should coat the back of a spoon when ready. Remove from the heat and let rest for five more minutes. Crack the three eggs into a medium sized bowl and whisk together. Add a ladle of the bechamel to the eggs and whisk until combined. Then add that mixture back into the bechamel and whisk thoroughly. Set aside.

Pat the eggplant dry and brush or toss with one tablespoon of olive oil. Slightly layer on a sheet pan and roast for 20-25 minutes until lightly browned and softened. Set aside.

Make the meat sauce - in a large pot, heat the other tablespoon of oil over medium-high heat. Add the ground beef and break up with a spatula. Don’t move it around too much, try to brown all sides. Once cooked through, remove from the pan to a small bowl. Add in the onions and saute for 15 minutes until golden, add in the garlic and stir. Add the beef back in and stir. Add the tomato paste and stir together, cook until dark red, about five minutes. Pour the wine in and deglaze the carmelized bits stuck to the pan, cook for two to three minutes. Add the tomatoes, bay leaves, cinnamon sticks, oregano, and a generous seasoning of salt and pepper. Simmer for 20 minutes, stirring occasionally. 

Lower the oven to 350. Assemble the Moussaka. We used a 10 inch cast iron skillet but a similar sized oven safe pan would work or a square or round baking dish. Start with a layer of eggplant using half the eggplant, overlap the slices to fully cover the bottom. Then use half the meat sauce to cover the eggplant and create the next layer. Repeat this once more with a layer of eggplant and meat sauce. Top with the bechamel to cover the top and sprinkle with the remaining ¼ cup cheese.

Bake for 45 minutes until golden on top. Scoop out individual servings to serve. 

Leave a comment

Please note, comments need to be approved before they are published.