Classic Moussaka

Moussaka is a rich and hearty Mediterranean casserole, featuring layers of tender eggplant, seasoned ground meat, and creamy béchamel sauce. This beloved dish, with its blend of savory flavors and comforting textures, is perfect for a special family dinner or gathering.

Ingredients:

• 2 large eggplants, sliced
• 500g ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 1 teaspoon cinnamon
• 1 teaspoon oregano
• Salt and pepper, to taste
• Olive oil, for frying

Béchamel sauce:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/4 cup grated Parmesan cheese
• 2. Egg yolks
• Pinch of nutmeg

Instructions:

1. Prepare the Eggplant: Sprinkle the eggplant slices with salt and set them aside for 30 minutes to release excess moisture. Rinse and pat them dry. Fry the slices in olive oil until golden, then set aside on paper towels to drain.
2. Cook the Meat: In a large pan, heat olive oil and sauté the onion and garlic until soft. Add the ground meat and cook until browned. Stir in the crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes, allowing the flavors to develop.
3. Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in the flour to form a roux and cook for 1-2 minutes. Gradually whisk in the milk until the mixture thickens. Remove from heat and stir in Parmesan, nutmeg , and egg yolks.
4. Assemble the Moussaka: Preheat the oven to 350°F (175°C). In a baking dish, layer half the fried eggplant, followed by the meat sauce. Top with the remaining eggplant slices. Pour the béchamel sauce evenly over the top.
5. Bake: Bake in the preheated oven for 30-40 minutes, or until the béchamel is golden and bubbling.
6. Serve: Let the moussaka rest for 10 minutes before serving to allow the layers to set.

Meal Type: Dinner

Cuisine: Mediterranean
Keywords: Moussaka, Mediterranean, baked casserole
Cooking Method: Baked
Total Time: 1.5–2 hours
Difficulty Level: Intermediate