Braised Lamb Moussaka with Béchamel

Name: Braised Lamb Moussaka with Béchamel
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Cuisine: Mediterranean
Ingredients: 3 large eggplants; 6 tbsp extra-virgin olive oil; 1,5 lb ground lamb; 1 yellow onion, diced; 4 garlic cloves, minced; 1 tsp ground cinnamon; 2 tbsp tomato paste; 0,5 cup dry red wine; 796 ml crushed tomatoes; 4 tbsp butter; 0,25 cup all-purpose flour; 2,5 cup whole milk, warmed; 2 egg yolks; 0,75 cup grated Parmesan

Layers of silky eggplant, spiced lamb ragù and cloud-like béchamel, baked golden: the ultimate Mediterranean Sunday casserole.

Time: 130 min
Servings: 6
Level: Hard

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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6servings

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Instructions

11 steps · tick them off as you cook

Slice 3 large eggplants into 1/2-inch rounds, salt generously and rest 30 minutes; pat dry.
30 minutes
Brush eggplant with 4 tbsp olive oil and roast at 425°F (220°C) for 20-25 minutes, flipping halfway, until deeply golden.
20-25 minutes
Meanwhile, heat 2 tbsp olive oil in a Dutch oven over medium-high; brown 1.5 lb (680 g) ground lamb 6-8 minutes until crusty, breaking it up.
6-8 minutes
Add 1 diced onion and 4 minced garlic cloves; sauté 5 minutes until translucent, then stir in 1 tsp cinnamon, 1/2 tsp allspice and 2 tbsp tomato paste; cook 2 minutes to caramelize.
5 minutes
Deglaze with 1/2 cup dry red wine, scraping the fond, and reduce 3 minutes.
3 minutes
Add one 28-oz (796 ml) can crushed tomatoes and 1 tsp salt; braise uncovered 25-30 minutes until thick and glossy.
25-30 minutes
For the béchamel: melt 4 tbsp butter, whisk in 1/4 cup flour and cook 2 minutes until pale gold; slowly whisk in 2.5 cups warm milk and simmer until thickened, about 6 minutes. Off heat, whisk in 2 egg yolks and 1/2 cup grated Parmesan.
2 minutes
Layer half the eggplant in a 9x13 baking dish, top with all the lamb ragù, then remaining eggplant.
Pour béchamel over evenly and dust with more Parmesan.
Bake at 375°F (190°C) for 35-40 minutes until deeply golden and bubbling at the edges.
35-40 minutes
Rest 20 minutes before cutting for clean layers.
20 minutes

Chef's tip

Whisk the egg yolks into the béchamel off the heat and only when it has cooled slightly: this prevents scrambling and gives the topping its signature custardy, sliceable texture.