Indulge in the rich flavors of Mediterranean cuisine with this classic moussaka recipe. Layers of tender eggplant, savory ground meat, and creamy béchamel sauce come together in a dish that’s perfect for a special dinner or a cozy family meal.
Ingredients:
- 2 large eggplants, sliced lengthwise
- 1 lb (450g) ground lamb or beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz/400g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
- A pinch of nutmeg
- 1/2 cup grated Parmesan cheese
Directions:
- Preheat your oven to 375°F (190°C).
- Place the sliced eggplants on a baking sheet lined with parchment paper. Brush both sides of the slices with olive oil and season with salt and pepper. Bake in the preheated oven for about 20 minutes, or until softened and lightly browned. Remove from the oven and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
- Add the ground lamb or beef to the skillet, breaking it apart with a spoon, and cook until browned.
- Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, ground cinnamon, salt, and pepper. Simmer for about 10 minutes, allowing the flavors to meld together. Remove from heat and set aside.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a roux, and cook for 1-2 minutes, until lightly golden.
- Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook until the sauce thickens, then season with salt, pepper, and nutmeg.
- To assemble the moussaka, spread half of the meat mixture evenly in the bottom of a greased baking dish. Arrange half of the baked eggplant slices on top of the meat.
- Pour half of the béchamel sauce over the eggplant layer, spreading it out with a spatula.
- Repeat the layers with the remaining meat mixture, eggplant slices, and béchamel sauce.
- Sprinkle the grated Parmesan cheese over the top of the moussaka.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly.
- Allow the moussaka to cool for a few minutes before slicing and serving. Enjoy this comforting and flavorful dish with a side of Greek salad and crusty bread.
