Christine’s Moussaka

Christine's Moussaka
8 servings

Ground lamb is my number one choice here but it’s ok to substitute ground beef. You can substitute 2 regular sized eggplants in place of the tender baby Italian eggplants that I prefer. Wine Suggestions for Moussaka:Red wines:·Estate Hatzimichalis, Cabernet Sauvignon, 1999;·Naoussa, Boutari, 2000;·Wine of Alexander the Great, Cabernet Sauvignon, Xinomavro, 1998;White wine:·Amethystos, Regional Dry White Wine of Macedonia, 2000.




lb(s) russet potato, peeled, sliced ¼ inch thick
Tbsp olive oil
coarse salt and freshly cracked black pepper

Bechamel Sauce

cup unsalted butter
cup all purpose flour
cup milk
coarse salt, and freshly cracked black pepper
large pinch freshly grated nutmeg
whole eggs, beaten to mix


Tbsp olive oil, plus more for brushing eggplant
1 ½
lb(s) ground lamb
medium onion, chopped
cloves garlic, chopped
cup dry red wine
tsp cayenne pepper
tsp dried Greek oregano
tsp cinnamon
cans of 28-ounce Italian style tomatoes, chopped, drained
Tbsp tomato paste
pinch of ground nutmeg
baby eggplant, ( About 2 ¼ pounds total), cut lengthwise into ¼-inch thick slices
coarse salt and freshly cracked black pepper


Step 1

Preheat oven to 375 degrees F.

Step 2

Toss the potatoes with the olive oil in a large bowl.

Step 3

Put them in a single layer on a baking sheet and season to taste.

Step 4

Roast until soft and starting to brown, about 35 minutes.

Step 5

In a medium saucepan melt the butter over medium heat.

Step 6

Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not colour.

Step 7

Gradually whisk in the hot milk.

Step 8

Continue whisking for about 6 to 8 minutes until it thickens.

Step 9

Season with salt, pepper and nutmeg

Step 10

Put the eggs in a large bowl.

Step 11

Whisk the tempered béchamel sauce into the eggs.

Step 12

Continue whisking for a few minutes until the bechamel has cooled slightly (enough so that the eggs won’t curdle).

Step 13

Cover bowl with plastic wrap. Make sure to place wrap directly on the surface of the sauce so a skin does not form.

Step 14

Set aside.

Step 15

Heat oil in a large, heavy-bottomed pot over medium-high heat.

Step 16

Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.

Step 17

Add onion and garlic and sauté until tender, about 6 minutes.

Step 18

Add wine, cayenne pepper, and oregano and cook 2 minutes.

Step 19

Stir in cinnamon stick, tomatoes, tomato paste and nutmeg. Reduce heat to medium.

Step 20

Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.

Step 21

Season to taste with salt and pepper.

Step 22

Meanwhile, preheat the grill on medium-high heat.

Step 23

Brush the eggplant slices with oil and season with salt and pepper.

Step 24

Grill until cooked through and golden, about 2 minutes per side.

Step 25

Set aside.

Step 26

Preheat oven to 400 degrees F.

Step 27

Coat a 14x10x2-inch glass baking dish with oil.

Step 28

Arrange potatoes in bottom of dish.

Step 29

Arrange half of eggplant slices over potatoes.

Step 30

Pour half of lamb sauce over

Step 31

Arrange another layer of eggplant slices on top.

Step 32

Pour remaining sauce over.

Step 33

Pour béchamel sauce over moussaka, covering completely.

Step 34

Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.

Step 35

Transfer baking dish to rack and let rest 20 minutes before slicing.

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