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:
- 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.
- 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.
- 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.
- 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.
- 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!