Moussaka (Greek Eggplant and Beef Bake) Recipe
Ingredients:
For the Eggplant Layer:
2 large eggplants, sliced into 1/4-inch rounds
Salt
Olive oil (for brushing)
For the Meat Sauce:
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 lb (450 g) ground beef or lamb
1 can (14.5 oz/410 g) diced tomatoes
2 tbsp tomato paste
1/2 cup red wine (optional)
1 tsp dried oregano
1/2 tsp ground cinnamon
Salt and pepper, to taste
1/4 cup fresh parsley, chopped
For the Béchamel Sauce:
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups milk
1/4 tsp ground nutmeg
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
2 large eggs, beaten
Instructions:
Prepare Eggplant:
Arrange the eggplant slices in a single layer on baking sheets. Sprinkle both sides with salt and let them sit for 30 minutes to draw out moisture. Pat dry with paper towels.
Preheat the oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and arrange them on baking sheets. Bake for 20-25 minutes until tender and lightly browned. Set aside.
Make the Meat Sauce:
In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and ground beef (or lamb). Cook until the meat is browned and crumbled, about 10 minutes.
Stir in the diced tomatoes, tomato paste, red wine (if using), dried oregano, ground cinnamon, salt, and pepper. Simmer for 20 minutes until the sauce has thickened. Stir in the chopped parsley and set aside.
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 lightly golden.
Gradually whisk in the milk, continuing to whisk until the sauce thickens and comes to a simmer. Cook for a few minutes until the sauce is smooth and thickened.
Remove from heat and stir in the ground nutmeg, salt, pepper, and grated Parmesan cheese. Allow to cool slightly, then whisk in the beaten eggs until well combined.
Assemble the Moussaka:
Preheat the oven to 350°F (175°C). Grease a large baking dish.
Arrange half of the baked eggplant slices in a single layer on the bottom of the dish. Spread the meat sauce evenly over the eggplant layer. Top with the remaining eggplant slices.
Pour the béchamel sauce over the top, spreading it out evenly.
Bake:
Bake in the preheated oven for 45-50 minutes until the top is golden brown and bubbly. Allow to cool for 15-20 minutes before serving.
