Awesome Beef Moussaka

Beef moussaka is the Greek lasagna, and this version layers golden-fried eggplant, pan-crisped potato slices, spiced ground beef in tomato sauce, all crowned with a cloud-like bechamel that bakes to a burnished top. It is a weekend project with a serious payoff.

The eggplant salt is a must. Sliced rounds sit for 15 to 20 minutes with a sprinkle of salt to draw out bitterness and excess water. Skip the salt step and the moussaka turns soggy in the middle no matter how long you bake it.

The bechamel here gets folded with beaten egg whites at the end, which is the trick that gives moussaka that signature souffle-like top instead of a flat white sauce. Cool the sauce slightly before adding the yolks so they thicken rather than scramble, and fold the whites gently so the air stays.

Chef Tips

• Use a starchy potato like Russet so the slices crisp instead of going gluey.
• Pat the eggplant slices very dry before browning. Wet eggplant steams instead of caramelizing.
• A pinch of cinnamon in the meat is traditional Greek and worth adding even if not listed.
• Let the baked moussaka rest 20 minutes before cutting. Sliced too soon and the layers slide apart.
• Romano can be swapped for Kefalotyri or Parmesan with no loss in character.

Variations

• Swap beef for ground lamb for a more traditional Greek flavor profile.
• Use sliced zucchini in place of potato for a lighter, vegetable-forward bake.
• Add a layer of crumbled feta between the meat and bechamel for a salty pocket in every slice.