Moussaka
Moussaka is a dish that has stood the test of time, and for good reason. This traditional Greek dish has been pleasing palates for centuries with layers of deliciousness. Our recipe features eggplant, potatoes, and ground beef or lamb, all baked together with a rich béchamel sauce. A must-try for any fan of Mediterranean cuisine!
**Ingredients:**
For the Moussaka Layers:
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt, for drawing out moisture from the eggplant
- Olive oil, for brushing and frying
- 1 onion, finely chopped
- 1 pound ground lamb or beef (or a combination)
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup dry red wine (optional)
- 1 teaspoon ground cinnamon
- Salt and black pepper, to taste
For the Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup grated Parmesan cheese
**Instructions:**
**Preparing the Eggplant:**
1. Sprinkle the eggplant slices with salt and let them sit for about 30 minutes. This helps draw out moisture and reduces bitterness.
2. Rinse the eggplant slices and pat them dry with paper towels.
3. Brush the eggplant slices with olive oil and either grill or sauté them until they're soft and slightly browned. Set them aside.
**Making the Meat Filling:**
1. In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and cook until it's soft and translucent.
2. Add the ground meat and cook, breaking it apart with a spoon, until it's browned.
3. Stir in the minced garlic, diced tomatoes, red wine (if using), ground cinnamon, salt, and black pepper. Let the mixture simmer for about 10-15 minutes.
**Preparing the Béchamel Sauce:**
1. In a separate saucepan, melt the butter over low heat.
2. Stir in the flour to create a roux, and cook for a few minutes until it takes on a light golden color.
3. Gradually add the milk, whisking continuously until the mixture thickens and becomes smooth.
4. Stir in the ground nutmeg and remove the saucepan from the heat.
5. In a small bowl, beat the eggs and then whisk in some of the béchamel sauce to temper them.
6. Pour the egg mixture back into the saucepan, whisking to combine.
**Assembling and Baking the Moussaka:**
1. Preheat your oven to 350°F (175°C).
2. In a greased 9x13-inch baking dish, layer half of the eggplant slices on the bottom.
3. Add the meat filling on top of the eggplant.
4. Layer the remaining eggplant slices over the meat.
5. Pour the béchamel sauce over the top, spreading it evenly.
6. Sprinkle the grated Parmesan cheese on top of the béchamel.
7. Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the moussaka is set.
8. Allow the moussaka to cool for a few minutes before serving.
Moussaka is a classic Greek dish that's hearty and full of flavor. Enjoy your homemade moussaka with a Greek salad and some crusty bread!