Greek Moussaka

Preparation Time: 1 hour
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Yield: 8 servings

Ingredients:

For the Eggplant Layer:

• 2 large eggplants, sliced into 1/2-inch rounds
• Salt
• Olive oil for brushing

For the Meat Sauce:

• 1 1/2 pounds ground lamb or beef
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and black pepper to taste

For the Bechamel Sauce:

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• Salt and nutmeg to taste
• 2 large eggs, beaten
• 1 cup grated Parmesan cheese

Instructions:

For the Eggplant Layer:

1. Prep the Eggplants:
   • Place the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for 30 minutes. Pat dry with paper towels.
2. Roast the Eggplants:
   • Preheat the oven to 400°F (200°C). Brush the eggplant slices with olive oil and roast for about 20-25 minutes or until golden brown. Set aside.

For the Meat Sauce:

1. Brown the Meat:
   • In a large skillet or pot, brown the ground lamb or beef over medium-high heat. Drain excess fat if needed.
2. Saute Onions and Garlic:
   • Add chopped onions and minced garlic to the meat. Cook until the onions are soft and translucent.
3. Add Tomato Products and Spices:
   • Stir in crushed tomatoes, tomato paste, red wine, oregano, cinnamon, salt, and black pepper. Simmer for 20-30 minutes until the sauce thickens.

For the Bechamel Sauce:

1. Prepare Roux:
   • In a separate saucepan, melt butter over medium heat. Stir in flour to create a roux. Cook for 2-3 minutes.
2. Whisk in Warm Milk:
   • Gradually whisk in warmed milk, stirring continuously to avoid lumps. Continue cooking until the mixture thickens.
3. Season and Cool:
   • Season the bechamel with salt and nutmeg. Remove from heat and let it cool slightly.
4. Temper Eggs and Add Cheese:
   • Slowly whisk the beaten eggs into the warm bechamel. Stir in grated Parmesan cheese.

Assemble the Moussaka:

1. Layer Eggplant and Meat Sauce:
   • In a greased baking dish, layer half of the roasted eggplant slices. Top with the meat sauce.
2. Repeat Layers:
   • Add another layer of eggplant and cover with the remaining meat sauce.
3. Pour Bechamel Sauce:
   • Pour the prepared bechamel sauce over the meat sauce, ensuring an even layer.
4. Bake:
   • Bake in the preheated oven at 375°F (190°C) for 45-50 minutes or until the top is golden brown.
5. Rest Before Serving:
   • Allow the moussaka to rest for 15-20 minutes before slicing and serving.

Recipe Tips:

• Moussaka is traditionally served warm, not hot, allowing the flavors to meld.
• Customize the dish by adding a layer of sliced potatoes or zucchini along with the eggplant.

Enjoy this Classic Greek Moussaka with its rich layers of flavors and textures! Serve it as a hearty main course for a delicious and satisfying meal.