Moussaka is a traditional Greek dish that is similar to a lasagna but made with layers of eggplant or potatoes, ground meat, and a rich béchamel sauce. This hearty and flavorful casserole is baked to perfection, with a golden, crispy top and a savory filling that combines the textures and tastes of tender vegetables, seasoned meat, and creamy sauce. It is a comforting and satisfying meal that is perfect for family dinners or special occasions.
Ingredients:
- 2 large eggplants or 4 large potatoes (or a combination of both)
- 1 lb ground beef or lamb
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine (optional)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese (optional)
For the Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 2 egg yolks
Instructions:
- Preheat the oven to 375°F (190°C).
- Slice the eggplants or potatoes into 1/4-inch thick rounds. If using eggplants, sprinkle with salt and let them sit for 30 minutes to draw out excess moisture, then rinse and pat dry.
- Heat olive oil in a large skillet over medium heat. Fry the eggplant or potato slices in batches until golden brown on both sides. Drain on paper towels and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté until softened, about 5 minutes.
- Add the ground beef or lamb to the skillet and cook until browned, breaking it up with a spoon.
- Stir in the diced tomatoes, tomato paste, red wine (if using), cinnamon, allspice, oregano, salt, and pepper. Simmer for 20 minutes, until the sauce has thickened.
- To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly.
- Gradually add the milk, whisking continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon.
- Remove from heat and stir in the nutmeg and Parmesan cheese. Allow the sauce to cool slightly, then whisk in the egg yolks.
- In a large baking dish, layer half of the eggplant or potato slices on the bottom. Spread half of the meat sauce over the top. Repeat with the remaining eggplant or potato slices and meat sauce.
- Pour the béchamel sauce over the top layer, spreading it evenly.
- Sprinkle with additional Parmesan cheese, if desired.
- Bake in the preheated oven for 45-50 minutes, until the top is golden brown and bubbly.
- Allow the moussaka to cool for 15 minutes before serving.
Serve: Serve the moussaka warm, garnished with fresh parsley if desired. It pairs well with a simple green salad and crusty bread.
Calories: Approximately 400-500 calories per serving, depending on the specific ingredients and portion size.
Enjoy your cooking! If you have any other requests or need more recipes, feel free to ask.