Description
Experience the delightful layers of Greek Moussaka, featuring a hearty meat sauce, tender eggplant, and a creamy béchamel topping. This comforting dish is perfect for gatherings and will surely impress your guests with its rich flavors and satisfying textures.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef or lamb
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/2 cup red wine (optional)
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt, for sweating the eggplant
- Olive oil for brushing
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Increase the heat to medium-high and add the ground beef or lamb. Cook until browned, breaking it up with a wooden spoon, about 7-10 minutes.
- Drain any excess fat if necessary. Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. If using red wine, add it now.
- Bring to a simmer, then reduce the heat to low. Cover and cook for about 30 minutes, stirring occasionally.
- Lay the sliced eggplant on a clean kitchen towel or paper towels and sprinkle salt over each slice. Let sit for about 30 minutes to draw out moisture and bitterness.
- Rinse the salted eggplant under cold water and pat dry with a paper towel.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush both sides of the eggplant slices with olive oil and arrange in a single layer on the baking sheet. Bake for 20-25 minutes, flipping halfway through.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.
- Gradually pour in the milk while whisking to prevent lumps. Continue whisking until thickened, about 5-7 minutes.
- Remove from heat and stir in nutmeg, salt, and pepper. Allow to cool slightly before whisking in the beaten eggs and grated Parmesan cheese until smooth.
- In a large baking dish, spread half of the meat sauce evenly across the bottom.
- Layer half of the baked eggplant slices over the meat sauce.
- Spread the remaining meat sauce over the eggplant, followed by the rest of the eggplant slices.
- Pour the béchamel sauce over the final layer of eggplant, spreading evenly. Optionally, sprinkle grated mozzarella cheese on top.
- Preheat your oven to 350°F (175°C).
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
- Let cool for 15-20 minutes before slicing.
- Cut the moussaka into squares or rectangles.
- Garnish with freshly chopped parsley and serve warm, alongside Greek salad or crusty bread.
Notes
- Moussaka can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave individual portions or warm the entire dish in the oven at 350°F (175°C).
- Moussaka can be frozen for up to 3 months. Cool completely, then wrap tightly in plastic wrap and aluminum foil before freezing.
- Prep Time: 30 minutes
- Cook Time: 75 minutes