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
- 2 whole eggplants, sliced into 1/4 inch rounds
- 1 lb ground beef or lamb, your choice
- 1 whole onion, chopped
- 3 clove garlic, minced
- 1 can crushed tomatoes
- 1 cup chopped fresh parsley
- 1 tsp cinnamon, ground, for seasoning
- 1 tsp nutmeg, ground, for béchamel
- 2 cup milk, for béchamel
- 4 tbsp butter, for béchamel
- 0.25 cup flour, for béchamel
- 2 whole eggs, beaten, for béchamel
- to taste
- to taste
Directions
Begin by salting the eggplant slices to draw out moisture. Let them sit for about 30 minutes, then rinse and pat dry.
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.
In a separate pan, fry the eggplant slices until golden brown on both sides. Drain on paper towels to remove excess oil.
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.
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.
Preheat the oven to 350°F (175°C). Bake uncovered for about 45 minutes, until the top is golden brown.
Allow the moussaka to rest for about 15 minutes before slicing. Serve warm, garnished with additional parsley if desired.