Eggplant and Lamb Moussaka With Potato

One of the beautiful things about Moussaka is that it is so very adaptable to varied tastes while still being….well, Moussaka. A conversation about this beloved Greek casserole could go on for hours, with different cooks debating the best meat to use, whether or not to peel the eggplant, how to cook the eggplant, which recipe for the bechamel is ideal…… I can hear it all in my head!

My version is the best I’ve ever had, and proclaimed perfection by grateful family and friends. The addition of slices of herbed roasted potato gives a firmer bite and something special to the dish that it traditionally doesn’t have. Like the eggplant, the potato absorbs the flavors of the seasoned sauce and meat and enhances the dish rather than getting in the way. Every layer in this layered casserole is specifically and specially prepared and seasoned, creating a harmony of taste that makes this comfort food of simple origin seem like a gourmet feast.

The real star of this dish is the eggplant, partially peeled, cut into 1/4″ slices, lightly sprinkled with kosher salt, short-stacked and pressed down with a foil wrapped kitchen brick for an hour.  Don’t skip this step – it would be a regrettable shortcut!

Ingredients for Eggplant, Lamb and Potato Moussaka:

For the eggplant:

• 1 large or 2 small eggplants, partially peeled and cut into 1/4″ slices
• Kosher salt for sprinkling on the eggplant slices
• 1 cup all-purpose flour for dusting the eggplant slices
• 1 cup+  cooking oil for frying eggplant

For ground lamb:

• 1# ground lamb
• 1 large cloves of garlic, peeled and minced
• 1 small onion, peeled and finely diced
• 2 tablespoons water
• 1 tsp. dried oregano
• 1 tsp. dried dill weed
• 1/2 tsp. ground cinnamon
• Salt and pepper to taste

For the bechamel sauce (white sauce):

• 8 oz. light cream
• 1 tbsp. flour
• 1 tbs. butter
• 1/8 tsp. freshly grated nutmeg
• dash of ground cinnamon
• 1/2 teaspoon fresh thyme, or one large sprig
• Salt and pepper to taste

For the  potatoes:

• 2 medium firm potatoes such as Yukon Gold, peeled and sliced  1/8 to 1/4 inch slices
• 1 tbsp. olive oil
• 1/4 teaspoon dried orgeano
• Salt and pepper to taste

For the topping:

• 1/2 cup coarse unseasoned breadcrumbs, such as panko crumbs
• 1/2 cup freshly shredded Parmesan cheese

Optional for serving: A simple seasoned tomato sauce for serving beneath the moussaka on the plate.

Directions for assembling and cooking the Moussaka:

Preheat an oven to 350 degrees.

Wipe the pressed slices of eggplant of any liquid that has come out and toss the slices in the flour to coat. Shake off any excess and put the slices on paper towels in a single layer while the other elements of the dish are made.

Toss the slices of potato in the olive oil, sprinkle with salt and pepper and place in a single layer onto a greased cookie sheet. Put the potatoes in the oven, shaking occasionally to prevent sticking and turning once when the first side is slightly browned. Sprinkle the dried oregano on the slices when you have turned them. Total cooking time for the potatoes will be about twenty minutes, but will vary according to water content of the potatoes.

In a medium skillet, saute the onion for the lamb mixture in the two tablespoons of water over medium heat until just translucent.  Add all the other ingredients for the meat portion of the casserole into the skillet, scrambling  the lamb thoroughly and cooking until the lamb is just done. Taste for salt and pepper and set aside.

Melt the butter for the sauce on medium low heat, add the flour and whisk together completely to make a roux.  Add the cream slowly, whisking quickly all the while to incorporate. Adjust heat to barely bring the sauce to a simmer, whisk until thickened and lower heat again. Whisk in the thyme, nutmeg and cinnamon. Salt and pepper to taste and set the sauce aside. Remember to remove thyme stem if using before adding the white sauce to the moussaka!

Heat the cooking oil in a deep pan to 350 degrees. Add the floured slices of eggplant in a single layer (not crowding the pan) and cook until lightly browned and crispy, turning as needed. Drain the fried eggplant on paper towels, sprinkling lightly with salt and pepper while still warm.

With all the components of the moussaka now made, and each seasoned completely, it’s time to layer it up! Choose your favorite casserole dish, just making sure it is deep enough for at least one layer of everything. Small ramekins can also be used, which makes a nice serving size for the moussaka as a first course.

Whichever size dish you use, put a layer of the potatoes on the bottom….

….followed by a layer of the eggplant.

Add the seasoned and cooked ground lamb on top of the eggplant, and if you have extra slices of eggplant and potatoes that didn’t fit onto their first layers – put them on top of the lamb. Spread the bechamel sauce (which will have thickened up nicely) on top of everything.

Sprinkle the bread crumbs and Parmesan cheese over the top of the casserole, adding a sprinkle of paprika for color if you like, and put into the preheated 350 degree oven.

Bake the moussaka for 30 to 40 minutes, until the top begins to brown. Allow to cool for at least ten minutes before cutting into serving pieces. Serve the moussaka on top of some lightly seasoned and heated tomato sauce, or just as-is.

Fresh from the oven it is delightful, but can be easily reheated the next day as well in a 350 degree oven. The moussaka can also be made a day ahead, then baked just before serving.  Enjoy!