Greek Moussaka
Experience the rich flavors of Greek cuisine with this hearty Moussaka, layered with tender eggplant, spiced meat, and a luscious béchamel sauce.
Ingredients
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- 2 wholeeggplants, sliced into 1/4 inch rounds
- 1 lbground beef or lamb, your choice
- 1 wholeonion, chopped
- 3 clovegarlic, minced
- 1 cancrushed tomatoes
- 1 cupchopped fresh parsley
- 1 tspcinnamon, ground, for seasoning
- 1 tspnutmeg, ground, for béchamel
- 2 cupmilk, for béchamel
- 4 Tbspbutter, for béchamel
- 4 Tbspflour, for béchamel
- 2 wholeeggs, beaten, for béchamel
- to taste
- to taste
Directions
- Step 1: Prepare the eggplants
Begin by salting the eggplant slices to draw out moisture. Let them sit for about 30 minutes, then rinse and pat dry.
- Step 2: Cook the meat mixture
In a large skillet, heat a bit of oil and sauté the chopped onion until translucent. Add minced garlic and ground beef or lamb, cooking until browned. Stir in crushed tomatoes, parsley, cinnamon, salt, and pepper, cooking for 10 minutes.
SPONSOREDAd slot - Step 3: Fry the eggplants
In a separate pan, fry the eggplant slices until golden brown on both sides. Drain on paper towels to remove excess oil.
- Step 4: Make the béchamel
In a saucepan, melt butter over medium heat, then whisk in flour to form a roux. Gradually add milk, whisking until thickened. Stir in nutmeg and beaten eggs off the heat.
- Step 5: Assemble the moussaka
In a baking dish, layer half the eggplants, followed by the meat mixture, and finally the remaining eggplants. Pour the béchamel over the top, spreading evenly.
- Step 6: Bake
Preheat the oven to 350°F (175°C). Bake uncovered for about 45 minutes, until the top is golden brown.
- Step 7: Rest and serve
Allow the moussaka to rest for about 15 minutes before slicing. Serve warm, garnished with additional parsley if desired.