Experience Authentic Greek Moussaka: A Culinary Delight

Ingredients

For the Eggplant:

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt
• Olive oil

For the Meat Sauce:

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 lb ground beef or lamb
• 1/2 cup red wine
• 1 can (15 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste

For the Béchamel Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten

For Assembly:

• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Instructions

1. Prepare the Eggplant

Begin by sprinkling the eggplant slices with salt and allowing them to rest for 30 minutes to extract moisture. Rinse the slices and pat them dry. Preheat your oven to 400°F (200°C). Brush the eggplant with olive oil and arrange them on a baking sheet. Bake for 20 minutes, flipping halfway through, until they are tender and lightly browned.

2. Make the Meat Sauce

In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until softened, then add minced garlic and cook for an additional minute. Incorporate the ground beef or lamb, cooking until browned. Drain any excess fat. Add the red wine and let it simmer until mostly evaporated. Stir in the crushed tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. Allow the sauce to simmer for about 20 minutes until it thickens.

3. Prepare the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour, cooking for 2 minutes until lightly golden. Gradually add the milk, whisking continuously until the sauce thickens and becomes smooth. Season with nutmeg, salt, and pepper. Remove from heat and stir in the grated Parmesan cheese. Let it cool slightly, then incorporate the beaten eggs, mixing until smooth.

4. Assemble the Moussaka

Lower the oven temperature to 350°F (175°C). In a greased baking dish, layer half of the baked eggplant slices. Evenly spread the meat sauce over the eggplant, followed by the remaining slices of eggplant. Pour the béchamel sauce over the top layer, spreading it evenly. Finish by sprinkling breadcrumbs and grated Parmesan cheese on top.

5. Bake

Place the assembled moussaka in the preheated oven and bake for 45 minutes to 1 hour, or until the top is golden and the dish is bubbling.

6. Serve

Allow the moussaka to cool for 15-20 minutes before serving, which will help it set. Serve warm, garnished with fresh parsley if desired.

Indulge in this traditional Greek dish and savor its rich flavors!