Kathy D


This delicious moussaka recipe comes from the Food Network Kitchens. You do have to go through some steps and it takes some time, but it's totally worth it in the end!

pinch tips: How to Perfectly Cook Fish in a Pan






1 Hr


2 Hr





2 large
eggplants, unpeeled
1/2 c
olive oil, extra virgin
kosher salt and freshly ground black pepper, to taste


2 Tbsp
olive oil, extra virgin
1/2 medium
yelllow onion, chopped
3 clove
garlic, minced
1 lb
ground beef
1/2 tsp
kosher salt
1/2 tsp
dired oregano
1/8 tsp
ground allspice
1 pinch
ground cloves
cinnamon stick, broken in half
freshly ground black pepper, to taste
1 1/2 c
whole canned tomatoes
bay leaf


5 Tbsp
unsalted butter
6 Tbsp
all-purpose flour
3 c
milk, at room temperature
1 1/2 tsp
kosher salt
1 pinch
ground nutmeg
1 large
whole egg
2 large
egg yolks


1/2 c
dried coarse bread crumbs
3 Tbsp
pecorino romano cheese

Directions Step-By-Step

For the Eggplant:
Preheat oven to 475 degrees F.
Line a baking sheet with aluminum foil. Cut the eggplants lengthwise into 1/2-inch slices. Lay the slices on the baking sheet, brush both sides with oil, and season with salt and pepper. Cover with foil and bake until soft, about 25 minutes. Set aside, covered. Turn the oven down to 350 degrees F.
For the Meat Sauce:
Heat the olive oil in a large skillet over med-high heat. Add the onion and cook, stirring, until lightly browned, approx 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the beef, and break it up with a wooden spoon, and stir in the salt, oregano, allspice, cloves, cinnamon, and pepper to taste. Cook, stirring occasionally, until the beef is just slightly pink, approx 3 minutes. Crush the tomatoes through your fingers into the pot, stir in their juices and the bay leaf. Bring the sauce to a simmer, cover, and cook until the sauce thickens, about 20 minutes. Discard the cinnamon stick and bay leaf.
Meanwhile, For the Custard Sauce:
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking for 1 minute. Remove the pan from the heat and whisk in the milk, salt, and nutmeg. Return the pan to the heat and bring to a boil, whisking constantly. Reduce heat and simmer for 2 minutes. Cool completely; then whisk in the whole egg and yolks.
To Assemble:
Brush a 9x13 inch casserole dish with olive oil. Scatter the bread crumbs over the bottom. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the top and smooth. Sprinkle with the cheese and bake, uncovered, until the custard sets and the top browns, approx. 1 hour. Let the moussaka rest for about 10 minutes before cutting. Enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Greek