Moussaka Recipe

Ingredients

For the Eggplant Layers:

• 2–3 large eggplants (aubergines), sliced lengthwise into ¼-inch (0.6 cm) thick slices
• Salt (for sweating the eggplant)
• Olive oil (for brushing or frying)

For the Meat Sauce:

• 1 lb (450 g) ground lamb or beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz/400 g) diced tomatoes
• 2 tablespoons tomato paste
• ½ cup red wine (optional)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Béchamel Sauce:

• 4 tablespoons butter
• ½ cup all-purpose flour
• 3 cups milk, warmed
• 2 egg yolks
• ¼ teaspoon ground nutmeg
• ½ cup grated Parmesan or Kefalotyri cheese
• Salt and pepper to taste

Instructions

Prepare the Eggplant:

1. Sweat the Eggplant:

• Lay the eggplant slices on a baking sheet and sprinkle both sides generously with salt.
• Let them sit for 30 minutes to draw out bitterness.
• Rinse the slices under cold water and pat dry with paper towels.

1. Cook the Eggplant:

• Option 1 – Frying:
  • Heat olive oil in a large skillet over medium heat.
  • Fry the eggplant slices until golden brown on both sides.
  • Place on paper towels to drain excess oil.
• Option 2 – Baking:
  • Preheat oven to 400°F (200°C).
  • Brush both sides of the slices with olive oil.
  • Arrange on baking sheets and bake for 20 minutes, flipping halfway through.

Prepare the Meat Sauce:

1. Sauté Aromatics:

• In a large saucepan, heat 2 tablespoons of olive oil over medium heat.
• Add the chopped onion and sauté until translucent.
• Stir in the minced garlic and cook for an additional minute.

1. Cook the Meat:

• Add the ground lamb or beef to the pan.
• Cook until browned, breaking up any lumps with a spoon.

1. Add Remaining Ingredients:

• Stir in the red wine (if using) and simmer until reduced by half.
• Add diced tomatoes, tomato paste, cinnamon, allspice, oregano, salt, and pepper.
• Reduce heat and let the sauce simmer for 20–30 minutes, until thickened.

Prepare the Béchamel Sauce:

1. Make the Roux:

• In a separate saucepan, melt the butter over medium heat.
• Whisk in the flour and cook for 2–3 minutes, stirring constantly, until it forms a smooth paste.

1. Add Milk:

• Gradually pour in the warmed milk, whisking continuously to prevent lumps.
• Continue cooking until the sauce thickens and coats the back of a spoon.

1. Season and Enrich:

• Remove from heat.
• Stir in grated cheese, nutmeg, salt, and pepper.
• In a small bowl, beat the egg yolks.
• Slowly add a ladle of the hot béchamel to the yolks while whisking (to temper them).
• Return the tempered yolk mixture to the saucepan and stir well.

Assemble the Moussaka:

1. Layer the Ingredients:

• Preheat oven to 350°F (175°C).
• In a 9x13-inch (23x33 cm) baking dish, arrange half of the eggplant slices in an even layer.
• Spread all of the meat sauce over the eggplant.
• Top with the remaining eggplant slices.

1. Add Béchamel Topping:

• Pour the béchamel sauce over the top layer, spreading it evenly with a spatula.

Bake and Serve:

1. Bake:

• Place the dish in the preheated oven.
• Bake for 45–50 minutes, or until the top is golden brown and bubbling.

1. Rest:

• Remove from the oven and allow the moussaka to rest for 15–20 minutes before slicing. This helps it set and makes serving easier.

1. Serve:

• Cut into squares and serve warm.
• Enjoy your hearty and flavorful Greek Moussaka!

Tips:

• Vegetable Variations: Some versions include layers of thinly sliced potatoes or zucchini. Feel free to add them for extra texture.
• Cheese Options: Kefalotyri is a traditional Greek cheese, but Parmesan or Pecorino Romano works well.
• Make Ahead: Moussaka can be assembled ahead of time and refrigerated before baking. Adjust baking time if starting from cold.

Enjoy the rich flavors of this classic Mediterranean dish!