Greek Moussaka

A classic rich Greek dish combining eggplant, potato, lamb, tomato sauce and Greek spices.  The Italians have lasagna, the Greek have moussaka.
Béchamel sauce:
2 Tbsp canola oil plus 1 Tbsp butter
1/4 cup flour
2 cups milk
dash freshly-ground nutmeg (about 1/4 tsp)

2 medium potatoes, thinly sliced

1 large sweet onion, diced
2 cloves garlic, minced
dash red pepper flakes
palmful fresh basil leaves, chopped
2 Tbsp fresh oregano leaves, minced
1/2 lb mozarella (and/or Pepper Jack) cheese, sliced

1 large eggplant sliced 1/4-inch (12-14 slices)

1 lb ground lamb
1 28-oz jar favorite tomato sauce

2 large fresh, ripe tomatoes, sliced
1/4 cup shaved Parmesan or Romano cheese (or a good mix)

Prepare the Béchamel (white) sauce. Pour the canola oil and butter into a medium saucepan and add the flour. Cook the flour in the oil for about 3-5 minutes, whisking constantly as the flour bubbles. Raise the heat to high and immediately pour in all of the milk. Salt and pepper lightly. Whisk the sauce until it comes to a boil and begins to thicken. Reduce to the lowest simmer, whisking every so often.

Preheat oven to 400F. Pour a third of the sauce into an oiled 9x13-inch casserole. Lay the potatoes in overlapping layers on top of the sauce. Cover with just a dash more of the sauce - reserve half of the sauce (covered) for the topping. Microwave the potatoes for 5 minutes. You want them to be about half cooked, just yielding to the tip of a sharp knife.

Lay the eggplants on a large oiled baking sheet and spray or brush with some olive oil. Place in the oven and roast for about 15-20 minutes, until the slices brown and char a bit in places.

Meanwhile, sauté the onions in a large skillet in a bit of olive oil. Cook for about 10 minutes, until softened and beginning to caramelize. Add the garlic, red pepper oregano and half the basil, and cook for another 2-3 minutes. Set onion mixture aside in a bowl. Remember to check the eggplants and remove from oven when done.

Heat a dash of olive oil on high heat in the same skillet as the onions. Tip in the lamb and brown for about 10 minutes. Return the onions along with the remaining basil.

Add the tomato sauce and just bring to a boil. Stir and reduce to a gentle simmer.

Reduce the oven to 375F and start assembling the moussaka. Lay the cheese slices on top of the potatoes.

Then pour the lamb mixture on top. Layer the eggplant slices over the lamb mixture.

Then layer on the tomato slices. Pour the remaining Béchamel sauce over the tomatoes and sprinkle with Parmesan and the remaining basil leaves.

Cover casserole with aluminum foil and bake for 45 minutes. It’s not a bad idea to put a rimmed baking sheet on the shelf below the casserole in case it drips a bit. Remove the foil and bake for another 20-30 minutes, until the moussaka is brown and bubbly.

Remove from oven and allow to sit for 10 minutes to re-distribute all the juices. Slice in large wedges and serve.
Serves 6-8.

Cook's Note:  This is a more traditional preparation, very much like what I enjoyed cafe-side in Athens.

Moussaka in Athens cafe

Evening view from Athens cafe