Comforting Classic Moussaka Recipe

Moussaka is a beloved Greek dish that combines layers of tender eggplant, savory meat sauce, and a creamy béchamel topping. This comforting classic is perfect for family dinners or special occasions, offering rich flavors and a satisfying texture. Here’s a traditional recipe to bring the taste of Greece to your kitchen.

Ingredients

For the Meat Sauce:

• 2 tablespoons olive oil
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 1 lb (450g) ground lamb or beef
• 1 can (14 oz/400g) diced tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine (optional)
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Eggplant:

• 2 large eggplants, sliced into 1/4 inch rounds
• Salt
• Olive oil for brushing

For the Béchamel Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk, warmed
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 2 egg yolks, lightly beaten
• Salt and pepper to taste

Instructions

1. Prepare the Eggplant:
   • Lay the eggplant slices on a baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
   • Preheat the oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Roast for 20-25 minutes, turning halfway through, until golden and tender. Set aside.
2. Make the Meat Sauce:
   • In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened, about 5 minutes.
   • Add the ground lamb or beef, breaking it up with a spoon, and cook until browned.
   • Stir in the diced tomatoes, tomato paste, red wine (if using), cinnamon, oregano, basil, salt, and pepper. Simmer for 20-25 minutes until the sauce thickens. Set aside.
3. Make the Béchamel Sauce:
   • In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes to form a roux.
   • Gradually whisk in the warmed milk until smooth. Continue to cook, stirring constantly, until the sauce thickens.
   • Remove from heat and stir in the Parmesan cheese, nutmeg, salt, and pepper. Allow to cool slightly before whisking in the egg yolks.
4. Assemble the Moussaka:
   • Lower the oven temperature to 350°F (175°C).
   • In a greased baking dish, layer half of the roasted eggplant slices, followed by the meat sauce. Repeat with the remaining eggplant slices.
   • Pour the béchamel sauce evenly over the top, spreading it out with a spatula.
5. Bake:
   • Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.
   • Let the moussaka rest for 15-20 minutes before slicing and serving.

Enjoy your comforting classic moussaka!