Description
A classic and hearty dish, this Traditional Greek Moussaka is layered with eggplants, spiced meat sauce, and a creamy bechamel topping.
Ingredients
Scale
- 2 large eggplants
- 500g ground lamb or beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (400g) of tomatoes, diced or crushed
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Olive oil, for frying
- 3 tablespoons breadcrumbs
- 1 cup grated Parmesan cheese
- 3 eggs
- 4 cups milk
- 100g unsalted butter
- 100g all-purpose flour
- Nutmeg, a pinch
- Salt, to taste
Instructions
- Prepare the Eggplants: Slice the eggplants lengthwise into 1/4 inch thick slices. Salt the slices and let them sit for 30 minutes to remove bitterness. Rinse and pat dry. Fry eggplant slices in olive oil until golden. Set aside on paper towels to drain excess oil.
- Make the Meat Sauce: In a large pan, heat olive oil. Add onion and garlic, sauté until translucent. Add ground meat and cook until browned. Stir in the tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for about 20 minutes until the sauce thickens.
- Prepare the Bechamel Sauce: Melt butter in a saucepan over medium heat. Add flour and whisk continuously for 1-2 minutes. Gradually pour in the milk, whisking continuously until the sauce thickens. Season with nutmeg and salt. Remove from heat and let it cool slightly. Beat eggs and gradually whisk into the bechamel sauce.
- Assemble the Moussaka: Preheat the oven to 180°C (350°F). Grease a baking dish and sprinkle the base with breadcrumbs. Layer half of the eggplants on the bottom. Spread the meat sauce over the eggplants. Add the remaining eggplant slices on top. Pour the bechamel sauce over the top layer of eggplants. Sprinkle with grated Parmesan cheese.
- Bake: Bake for 45-50 minutes, until the top is golden and bubbling.
- Cool and Serve: Allow the moussaka to cool for at least 15 minutes before serving to set properly.
Notes
- For a richer flavor, prepare the meat sauce a day in advance.
- Substitute zucchini for eggplants if preferred.
- Letting the moussaka rest before serving enhances the flavors and makes cutting easier.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice