Classic Moussaka
Classic Moussaka is the perfect dish to impress at a dinner party or to savor with your family. Its blend of rich flavors and comforting texture makes it a timeless favorite in Greek cuisine.
Ingredients
For the Eggplant:
- 2 large eggplants sliced into 1/4-inch rounds
- Salt
- Olive oil for brushing
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 pound ground lamb or beef
- 1/2 cup red wine
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 2 large eggs beaten
For Assembly:
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Eggplant: Sprinkle eggplant slices with salt and let sit for 30 minutes. Pat dry, brush with olive oil, and roast at 400°F (200°C) for 20-25 minutes, flipping halfway through. Set aside.
- Prepare the Meat Sauce: Heat olive oil in a skillet, cook onion until softened, then add garlic. Brown the meat, add red wine, then stir in tomatoes, tomato paste, spices, salt, and pepper. Simmer for 20-25 minutes. Set aside.
- Prepare the Béchamel Sauce: Melt butter, whisk in flour, then gradually add milk. Cook until thickened, stir in nutmeg and Parmesan. Cool slightly, then whisk in beaten eggs.
- Assemble the Moussaka: Layer breadcrumbs, half of the eggplant, meat sauce, remaining eggplant, and béchamel in a baking dish. Top with Parmesan.
- Bake: Bake at 350°F (175°C) for 45-50 minutes until golden brown. Cool for 15-20 minutes before serving. Garnish with parsley.
Notes
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- You can prepare the moussaka a day in advance and refrigerate overnight before baking.