Moussaka is a classic Greek dish featuring layers of grilled eggplant, rich tomato-based meat sauce infused with aromatic spices, and a creamy béchamel topping.
Ingredients:
Meat sauce:
- 1 lb (450g) ground lamb or beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz / 400g) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil for cooking
Eggplant layers:
- 2-3 large eggplants, sliced into 1/4 inch rounds
- Salt
- Olive oil for brushing and frying
Béchamel sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and nutmeg to taste
- 1/2 cup grated Parmesan cheese (optional)
- 2 large eggs, beaten
Instructions:
Eggplants:
- Place the eggplant slices in a colander and sprinkle salt over them. Let them sit for about 30 minutes to release excess moisture. This step helps to remove bitterness from the eggplants.
- Rinse the eggplant slices thoroughly under cold water and pat them dry with paper towels.
- Brush each slice with olive oil and either grill them or pan-fry them until they are golden brown on both sides. Set aside.
Meat Sauce:
- In a large skillet, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and ground meat. Cook until the meat is browned and cooked through.
- Stir in the diced tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. Simmer the sauce for about 15-20 minutes, allowing the flavors to meld. Remove from heat and set aside.
Béchamel Sauce:
- In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly to form a roux. Cook for a few minutes until the roux is lightly golden.
- Gradually pour in the milk while whisking continuously to avoid lumps. Keep stirring until the sauce thickens and coats the back of a spoon.
- Season with salt and a pinch of nutmeg. Stir in the grated Parmesan cheese if using.
- Remove the saucepan from the heat and slowly whisk in the beaten eggs. This will help to thicken the sauce further. Set aside.
Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- In a baking dish, layer half of the eggplant slices on the bottom.
- Spread the meat sauce evenly over the eggplant layer.
- Add another layer with the remaining eggplant slices.
- Pour the béchamel sauce over the top, spreading it evenly to cover the eggplant.
- Optionally, you can sprinkle some extra grated Parmesan cheese on top.
Bake the Moussaka:
- Place the baking dish in the preheated oven and bake for about 45 minutes to 1 hour, or until the top is golden brown and the moussaka is cooked through.
Serve:
- Allow the moussaka to cool slightly before slicing and serving.
- Moussaka is often served with a side of Greek salad and some crusty bread.
Enjoy your homemade Greek Moussaka!
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
