Moussaka is a traditional Greek casserole with layers of eggplant, a savory meat sauce, and a creamy béchamel topping. It’s a hearty and comforting dish perfect for family dinners or special occasions.
Ingredients:
- For the Eggplant:
- 2 large eggplants, sliced into 1/2-inch thick rounds
- Salt
- Olive oil, for frying
- For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground lamb (or beef)
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- For the Béchamel Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg
Instructions:
- Prepare the Eggplant:
- Salt the eggplant slices on both sides and let them sit for 30 minutes to draw out moisture. Pat them dry with paper towels.
- Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Set aside.
- Prepare the Meat Sauce:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground lamb (or beef) and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Stir in the crushed tomatoes, red wine, tomato paste, oregano, cinnamon, allspice, salt, and pepper. Bring to a simmer and cook for 20-30 minutes, or until the sauce has thickened.
- Prepare the Béchamel Sauce:
- Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens and comes to a simmer.
- Remove from heat and let it cool slightly. Whisk in the beaten eggs, Parmesan cheese, salt, pepper, and nutmeg.
- Assemble the Moussaka:
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Layer half of the eggplant slices on the bottom of the dish.
- Spread the meat sauce over the eggplant.
- Layer the remaining eggplant slices over the meat sauce.
- Pour the béchamel sauce over the top, spreading it evenly.
- Bake:
- Bake for 45-50 minutes, or until the top is golden brown and the moussaka is bubbly.
- Rest and Serve:
- Let the moussaka rest for 10-15 minutes before serving. Garnish with chopped fresh parsley.
Tips and Variations:
- Potatoes: Add a layer of thinly sliced potatoes to the bottom of the dish before the eggplant.
- Vegetable Variations: Add other vegetables like zucchini or bell peppers to the meat sauce.
- Cheese: Sprinkle shredded cheese like mozzarella or Gruyere over the béchamel sauce before baking.
- Red Wine: Use a full-bodied red wine like Cabernet Sauvignon or Merlot.
- Make-Ahead: You can assemble the moussaka ahead of time and refrigerate it for up to 24 hours before baking.
- Freezing: You can freeze the assembled moussaka before baking. Thaw overnight in the refrigerator before baking.
Enjoy your delicious and comforting Moussaka!