Mouthwatering Moussaka
Recipe Information
Moussaka is a classic Greek dish that has been enjoyed for centuries. It's believed to have originated in the Eastern Mediterranean and was later adapted by the Greeks, who added layers of eggplant and béchamel sauce. This mouthwatering moussaka recipe has been passed down through generations and is perfect for family gatherings or special occasions.
The key to a great moussaka is using fresh ingredients and taking your time to build the layers. The combination of flavors and textures creates a truly satisfying meal that will leave everyone asking for seconds.
This recipe is versatile and can be adapted to suit your preferences. You can use ground lamb or beef, or even a combination of both. Feel free to adjust the spices to taste, and don't forget to serve it with a side of crusty bread and a fresh Greek salad.
Ingredients
- 3 large eggplants, sliced lengthwise
- 4 medium potatoes, peeled and thinly sliced
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb ground lamb or beef
- 1 can (14 oz) crushed tomatoes
- 1/4 cup red wine
- 1 tsp cinnamon
- 1 tsp oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- For the béchamel sauce:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1/4 tsp nutmeg
- 2 egg yolks
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish.
- Arrange eggplant slices on a baking sheet and lightly salt them. Set aside for 20 minutes to draw out moisture, then rinse and pat dry.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook eggplant slices in batches until golden brown on both sides, adding more oil as needed. Set aside.
- In the same skillet, add remaining oil and cook onions and garlic until softened. Add ground meat and cook until browned, breaking it up as it cooks.
- Stir in crushed tomatoes, red wine, cinnamon, oregano, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
- Layer half of the potato slices in the prepared baking dish, followed by half of the eggplant slices. Spread half of the meat sauce over the eggplant, then repeat the layers.
- To make the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in milk, stirring constantly until thickened. Remove from heat and stir in nutmeg, egg yolks, salt, and pepper.
- Pour béchamel sauce over the top layer of meat sauce, spreading it evenly. Sprinkle with Parmesan cheese.
- Bake for 45-50 minutes, or until golden brown and bubbly. Let rest for 15 minutes before slicing and serving.
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