Moussaka is a layered casserole dish originating from the Mediterranean region, particularly Greece. It typically consists of layers of eggplant, a rich meat sauce, and a creamy béchamel topping. This recipe offers a classic and flavorful approach.
Ingredients:
- For the Eggplant:
- 2 large eggplants, sliced into 1/2-inch thick rounds
- 1/2 cup olive oil, plus more as needed
- 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 (optional)
- 2 tablespoons 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
- For the Béchamel Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground white pepper, to taste
- 3 large egg yolks, lightly beaten
- 1 cup grated Parmesan cheese.
- Optional Garnish:
- Fresh parsley, chopped.
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 them dry with paper towels.
- Brush the eggplant slices with olive oil on both sides.
- Arrange the eggplant slices on baking sheets and bake for 20-25 minutes, or until softened and lightly browned. Set aside.
- Prepare 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, until fragrant.
- 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 and red wine (if using). Stir in the tomato paste, oregano, thyme, cinnamon, and allspice. Season with salt and pepper.
- Bring to a simmer, then reduce heat and cook for 20-30 minutes, or until the sauce has thickened. Stir occasionally.
- 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 create a roux.
- Gradually whisk in the warm milk, stirring constantly to prevent lumps.
- Bring the mixture to a simmer, stirring continuously, until it thickens.
- Remove from heat and season with nutmeg, salt, and white pepper.
- Temper the egg yolks by whisking a small amount of the hot sauce into the yolks, then whisk the yolk mixture into the sauce.
- Stir in the parmesan cheese.
- Assemble the Moussaka:
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking dish.
- Arrange a layer of eggplant slices on the bottom of the dish.
- Spread half of the meat sauce over the eggplant.
- Add another layer of eggplant slices.
- Spread the rest of the meat sauce over the eggplant.
- Pour the béchamel sauce evenly over the top layer.
- If desired, sprinkle a little extra Parmesan cheese over the top.
- Bake the Moussaka:
- Bake for 45-60 minutes, or until the top is golden brown and the béchamel is set.
- Let the moussaka rest for 10-15 minutes before slicing and serving.
- Garnish with fresh parsley if desired.
Enjoy your delicious homemade Moussaka!