Name: Greek Moussaka
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 2 large eggplants, thinly sliced; 1 lb ground lamb or beef; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1/4 cup tomato paste; 1/2 cup red wine (optional); 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp ground cinnamon; Salt and pepper to taste; 1/4 cup olive oil; For the Béchamel Sauce:; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 2 cups milk; 1/2 cup grated Parmesan cheese; Salt and nutmeg to taste; 2 large eggs, beaten

Description

Greek Moussaka is a classic Mediterranean casserole that layers eggplant, potatoes, a savory meat sauce, and is topped with a creamy béchamel. This rich and comforting dish is a staple of Greek cuisine, known for its depth of flavor and satisfying texture.

Ingredients

2 large eggplants, thinly sliced

1 lb ground lamb or beef

1 large onion, finely chopped

3 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1/4 cup tomato paste

1/2 cup red wine (optional)

1 tsp dried oregano

1 tsp dried basil

1/2 tsp ground cinnamon

Salt and pepper to taste

1/4 cup olive oil

For the Béchamel Sauce:

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups milk

1/2 cup grated Parmesan cheese

Salt and nutmeg to taste

2 large eggs, beaten

Instructions

Preheat the oven to 375°F (190°C).

Slice the eggplants, sprinkle with salt, and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.

Heat olive oil in a large pan over medium heat. Sauté the sliced eggplants until golden brown. Set aside.

In the same pan, add more oil if needed and sauté the chopped onions and garlic until softened.

Add the ground meat and cook until browned. Drain excess fat.

Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, basil, cinnamon, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens.

In a separate saucepan, melt butter for the béchamel sauce. Stir in flour and cook for 2 minutes. Gradually whisk in milk, then add Parmesan cheese, salt, and nutmeg. Cook until the sauce thickens.

Remove the béchamel sauce from heat and gradually whisk in the beaten eggs.

In a baking dish, layer half of the eggplant slices, followed by the meat sauce. Repeat with another layer of eggplant and meat sauce.

Pour the béchamel sauce evenly over the top layer.

Bake in the preheated oven for 45-50 minutes or until the top is golden brown.

Allow the Moussaka to cool for 15-20 minutes before slicing.

Enjoy your delicious Greek Moussaka!

Notes

Draining the eggplant reduces bitterness and excess moisture.
The béchamel sauce should be smooth and creamy; ensure it’s free of lumps by whisking well.
Allowing the Moussaka to rest before serving helps the layers set for easier slicing.

Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baking
Cuisine: Greek

Nutrition

Calories: 550
Fat: 35g
Carbohydrates: 35g
Fiber: 6g
Protein: 25g