moussaka photo by carmen troesser


2 medium eggplants
Kosher salt
2 medium zucchini
2 large baking potatoes
3 Tbsp. olive oil, plus more for grilling
1 large onion, finely chopped
2 garlic cloves, finely chopped
3 lbs. ground lamb
1 14-oz. can chopped tomatoes
1 8-oz. can tomato sauce
Freshly ground black pepper
2 Tbsp. chopped fresh parsley
1 Tbsp. dried Greek oregano
1 Tbsp. cinnamon
1½ cups grated mizithra cheese
½ cup bread crumbs
Cream sauce 

For the cream sauce
½ cup unsalted butter
½ cup all-purpose flour
4 cups whole milk, warmed
3 large egg yolks, slightly beaten
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. ground nutmeg 


• Preheat the oven to 350 degrees.

• Peel the eggplants and slice them lengthwise into ¼-inch-thick slices.

• Sprinkle the eggplant slices with salt and let them stand for about 30 minutes to remove the bitter taste. Rinse them in cold water and pat dry.

• Slice the zucchini lengthwise into ¼-inch-thick slices, then rinse them in cold water and pat dry.

• Peel the potatoes, cut them into discs and place in a bowl of cold water. Pat them dry when ready to cook.

• Brush the eggplant slices with olive oil, coating them well, and place them either on the grill or under the broiler to brown. Once they have browned, set them aside.

• Repeat the process with the zucchini and potatoes.

• In a large skillet, sauté the onion and garlic in 3 tablespoons olive oil until tender, then remove to a bowl.

• Add the ground lamb to the skillet and brown well.

• Drain any fat from the skillet.

• Stir the chopped tomatoes, tomato sauce, sautéed onion and garlic, salt, pepper, parsley, oregano and cinnamon into the meat.

• Simmer the meat mixture, uncovered, for 15 to 20 minutes, then remove from the heat.

• Stir in ½ cup mizithra cheese.

• To assemble the moussaka, place a layer of cooked potatoes in a greased 9-by-13-inch baking pan, followed by a layer of cooked eggplant.

• Spoon the meat mixture on top of the eggplant.

• Place a layer of zucchini on top of the meat, and if you have more eggplant, place a layer on top of the zucchini.

• Sprinkle with half of the remaining cheese.

• Ladle the cream sauce on top of the cheese.

• Sprinkle with the rest of the cheese and the bread crumbs.

• Bake for 50 minutes or until the top is golden brown.

• Cool for at least 15 minutes prior to cutting into squares and serving.

For the cream sauce

• Melt the butter in a medium saucepan and whisk in the flour.

• Gradually add the warm milk, stirring constantly until the mixture slightly thickens.

• Slowly add the egg yolks that have been tempered with some of the warm milk and cook until the sauce is thickened.

• Remove from the heat and add the salt, pepper and nutmeg.

Tags : Eggplant , Lamb , Potatoes , Greek