Moussaka Recipe

 

Moussaka is a classic Mediterranean dish, typically made with layers of eggplant, spiced meat (often lamb or beef), and topped with a creamy béchamel sauce. Here's a recipe for moussaka:

Ingredients:

For the meat sauce:

- 1 lb ground lamb or beef

- 1 large onion, finely chopped

- 2 cloves garlic, minced

- 1 can (14 oz) crushed tomatoes

- 1 tablespoon tomato paste

- 1 teaspoon dried oregano

- 1/2 teaspoon ground cinnamon

- Salt and pepper to taste

- Olive oil for cooking

For the eggplant layer:

- 2 large eggplants, sliced into 1/2-inch rounds

- Salt

- Olive oil for brushing

For the béchamel sauce:

- 4 tablespoons unsalted butter

- 1/4 cup all-purpose flour

- 2 cups milk

- Pinch of nutmeg

- Salt and pepper to taste

- 2 large eggs

- 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Start by preparing the eggplant: Place the eggplant slices on a paper towel-lined baking sheet and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture. After 30 minutes, pat the eggplant slices dry with paper towels.

3. Brush the eggplant slices with olive oil on both sides and place them on a baking sheet. Bake in the preheated oven for about 20-25 minutes, or until they are tender and lightly golden. Remove from the oven and set aside.

4. While the eggplant is baking, prepare the meat sauce: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

5. Add the ground lamb or beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat from the skillet.

6. Stir in the crushed tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.

7. To make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until golden brown and fragrant.

8. Gradually whisk in the milk, a little at a time, until smooth. Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.

9. Remove the saucepan from the heat and stir in a pinch of nutmeg, salt, and pepper. Let the sauce cool slightly.

10. In a small bowl, lightly beat the eggs. Gradually whisk the beaten eggs into the béchamel sauce until well combined.

11. To assemble the moussaka: Grease a 9x13-inch baking dish with olive oil. Arrange half of the baked eggplant slices in an even layer on the bottom of the dish.

12. Spread the meat sauce evenly over the layer of eggplant.

13. Arrange the remaining eggplant slices on top of the meat sauce.

14. Pour the béchamel sauce over the top layer of eggplant, spreading it evenly with a spatula.

15. Sprinkle the grated Parmesan cheese over the béchamel sauce.

16. Bake the moussaka in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.

17. Remove from the oven and let it cool for a few minutes before slicing and serving.

Enjoy your homemade moussaka! Let me know if you have any questions or need further assistance.