Mediterranean Style Moussaka Recipe

A classic Greek comfort dish featuring layers of eggplant, a rich meat sauce, and a creamy béchamel topping. Perfect for family dinners and special occasions.  

Ingredients:

• For the Eggplant:
  • 2 large eggplants, sliced into 1/2-inch thick rounds
  • 1/2 cup olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
• For the Meat Sauce:
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 pounds ground lamb (or beef)
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup dry red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • Salt and freshly ground black pepper to taste
  • 1/4 cup finely chopped fresh parsley.
• For the Béchamel Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk  
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground white pepper to taste
  • 2 large eggs, lightly beaten
  • 1 cup grated Parmesan cheese.

Instructions:

1. Prepare the Eggplant:
   • Preheat oven to 400°F (200°C).
   • Salt the eggplant slices generously on both sides and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
   • Brush the eggplant slices with olive oil on both sides.
   • Arrange the slices on baking sheets and bake for 20-25 minutes, or until softened and lightly browned. Set aside.
2. Make the Meat Sauce:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the chopped onion and cook until softened, about 5-7 minutes.
   • Add the minced garlic and cook for 1 minute more.
   • Add the ground lamb (or beef) and cook, breaking it up with a spoon, until browned. Drain any excess fat.
   • Pour in the crushed tomatoes, red wine, and tomato paste. Stir to combine.
   • Add the oregano, thyme, cinnamon, allspice, salt, and pepper.
   • Bring to a simmer, then reduce heat and cook for 30-40 minutes, or until the sauce has thickened. Stir occasionally.
   • Stir in the chopped parsley.
3. Prepare the Béchamel Sauce:
   • In a medium saucepan, melt the butter over medium heat.
   • Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
   • Gradually whisk in the milk, whisking continuously to prevent lumps.
   • Bring to a simmer, stirring constantly, until the sauce thickens.
   • Season with nutmeg, salt, and white pepper.
   • Remove from heat and let cool slightly.
   • Whisk the beaten eggs into the béchamel sauce, then stir in 1/2 cup of the Parmesan cheese.
4. 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 evenly over the eggplant.
   • Layer the remaining eggplant slices over the meat sauce.
   • Pour the béchamel sauce over the top, spreading it evenly.
   • Sprinkle the rest of the parmesan cheese over the béchamel.
5. Bake the Moussaka:
   • Bake for 45-50 minutes, or until the top is golden brown and the béchamel is set.
   • Let the moussaka rest for 15-20 minutes before serving. This helps the layers set and makes it easier to slice.
   • Serve warm.

Enjoy your delicious homemade Mediterranean-style Moussaka!