Moussaka is a classic Greek dish that consists of layers of eggplant, spiced meat sauce, and creamy béchamel sauce. It’s a comforting and flavorful casserole that is perfect for a hearty meal. It’s not a lasagna.
Ingredients:
For the Eggplant Layer:
- 2 large eggplants, sliced into 1/4-inch thick rounds
- Salt
- Olive oil (for brushing)
For the Meat Sauce:
- 1 pound ground lamb or beef (you can also use a mix of both)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
For the Béchamel Sauce:
- 4 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
![](https://foodandbacon.com/wp-content/uploads/2023/09/Moussaka_served_on_a_plate_abf4a8a5-126a-47da-a615-88fd51bd44a6.jpg)
Instructions:
- Prepare the Eggplant:
- Lay the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for about 30 minutes. This helps draw out excess moisture and bitterness.
- After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
- Preheat your oven to 400°F (200°C).
- Cook the Eggplant:
- Brush the eggplant slices with olive oil on both sides.
- Arrange the slices on baking sheets in a single layer.
- Bake in the preheated oven for about 20-25 minutes, or until the eggplant is tender and slightly golden. Set aside.
- Prepare the Meat Sauce:
- In a large skillet or saucepan, brown the ground lamb or beef over medium heat until cooked through.
- Add the chopped onion and minced garlic to the pan. Cook until the onion becomes translucent.
- Stir in the crushed tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and black pepper.
- Simmer the sauce for about 15-20 minutes, allowing the flavors to meld. Adjust the seasoning to your taste.
- Make the Béchamel Sauce:
- In a separate saucepan, heat the butter over medium heat until melted.
- Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Gradually whisk in the milk, nutmeg, salt, and black pepper. Continue whisking until the sauce thickens and becomes smooth.
- Remove the saucepan from the heat and let it cool slightly.
- Gradually whisk in the beaten eggs and grated Parmesan cheese until the sauce is creamy and well combined.
- Assemble the Moussaka:
- Preheat your oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, layer half of the cooked eggplant slices at the bottom.
- Spoon the meat sauce over the eggplant, spreading it evenly.
- Layer the remaining eggplant slices on top of the meat sauce.
- Pour the béchamel sauce over the top, covering the eggplant layer completely.
- Bake the Moussaka:
- Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the top is golden brown and bubbling.
- Serve:
- Let the Moussaka rest for a few minutes before slicing and serving.
add a comment