Greek Moussaka
Greek Moussaka is a heartwarming layered dish that perfectly captures the essence of Mediterranean cuisine. This classic recipe combines tender eggplant, seasoned ground meat, and a creamy béchamel sauce to create a dish that's both comforting and impressive.
Ingredients
- 3 large eggplants sliced into ¼-inch rounds
- Salt for sweating the eggplants
- ¼ cup olive oil for brushing
- 2 lbs ground lamb or beef
- 1 large onion finely diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can 14 oz crushed tomatoes
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon ground allspice
- Salt and pepper to taste
- ½ cup butter
- ½ cup all-purpose flour
- 3 cups warm milk
- 2 eggs beaten
- ¼ teaspoon ground nutmeg
- ½ cup grated Parmesan cheese
Instructions
- Salt the eggplant slices generously and let them sit for 1 hour to release excess moisture. Rinse and pat dry thoroughly.
- Preheat your oven to 400°F (200°C). Brush the eggplant slices with olive oil and arrange on baking sheets. Roast for 20-25 minutes until tender and lightly golden.
- For the meat sauce, brown the ground meat in a large skillet over medium-high heat. Add onions and garlic, cooking until softened.
- Stir in tomato paste, crushed tomatoes, cinnamon stick, bay leaves, oregano, and allspice. Simmer for 20-25 minutes until thickened.
- Prepare the béchamel by melting butter in a saucepan. Add flour and cook for 1-2 minutes. Gradually whisk in warm milk until smooth and thickened.
- Remove from heat and slowly whisk in beaten eggs, nutmeg, and Parmesan cheese.
- Layer the dish: Place eggplant slices in a 9x13 baking dish, top with meat sauce, then repeat. Pour béchamel sauce over the top.
- Bake at 350°F (175°C) for 45 minutes until golden brown and bubbly.