Moussaka

A traditional Mediterranean meal, moussaka has layers upon layers of robust flavors and textures. This casserole, with Greek influences, has a creamy béchamel topping, ground pork, rich tomato sauce, and eggplant. Make a mouthwatering Moussaka with this easy recipe, and it will take you to the beautiful Aegean coast.

Tasting Notes

The Moussaka boasts a symphony of flavors – the smoky notes from roasted eggplant, the savory richness of ground meat, and the velvety texture of the béchamel sauce. Each bite is a delightful harmony of Mediterranean goodness, leaving you craving more.

Ingredients

For the Eggplant Layers:

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Meat Sauce:

• 1 lb ground beef or lamb
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 large eggs, beaten

For Assembly:

• 1/2 cup grated Parmesan cheese

Kitchen Equipment

• Baking sheet
• Skillet
• Saucepan
• Whisk
• Baking dish (9×13 inches)

Instructions

1. Prepare the Eggplant: Preheat the oven to 400°F (200°C). Place eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until golden brown. Set aside.
2. Make the Meat Sauce: In a large skillet over medium heat, brown the ground meat. Add chopped onions and garlic, cooking until softened. Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld.
3. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly. Cook until the mixture thickens. Season with nutmeg, salt, and pepper. Remove from heat and let it cool slightly. Slowly whisk in beaten eggs.
4. Assemble the Moussaka: In a greased baking dish, layer half of the roasted eggplant slices. Pour the meat sauce over the eggplant, spreading it evenly. Add the remaining eggplant slices on top. Pour the béchamel sauce over the entire dish and sprinkle with Parmesan cheese.
5. Bake: Bake in the preheated oven for 45-50 minutes or until the top is golden brown and bubbly.

Pro Tips

• Allow the Moussaka to rest for 15-20 minutes before serving; this helps the flavors meld and makes it easier to slice.
• Experiment with a mix of ground beef and lamb for a richer flavor profile.
• Don’t skip the nutmeg in the béchamel sauce; it adds a subtle warmth to the dish.

Variations

• Substitute eggplant with zucchini or potatoes for a unique twist.
• Add a layer of sliced potatoes for extra heartiness.
• Try using feta cheese in the béchamel for a tangy kick.

FAQs

Enjoy your homemade Moussaka!