Joe Roshkovsky
Classic Greek Moussaka: A Layered Delight of Eggplant, Meat, and Creamy Béchamel
Greek Moussaka is a traditional Mediterranean dish that is deeply favored for its luscious layers of eggplant, seasoned ground meat, and a rich béchamel sauce. This hearty and wholesome recipe showcases the depth of Greek cuisine and is perfect for family gatherings or special occasions.
Ingredients:
For the eggplant layers:
– 3 large eggplants
– Salt
– Olive oil
For the meat sauce:
– 500g (1 lb) ground beef or lamb
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 can (400g) diced tomatoes
– 2 tbsp tomato paste
– 1/2 cup red wine (optional)
– 1 tsp ground cinnamon
– 1 tsp ground allspice
– Salt and pepper, to taste
– Olive oil
For the béchamel sauce:
– 1/2 cup butter
– 1/2 cup all-purpose flour
– 4 cups milk, warmed
– 1/4 tsp ground nutmeg
– 2 eggs, beaten
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
For assembly:
– 1/2 cup grated Parmesan cheese
– Fresh parsley, for garnish (optional)
Instructions:
Preparing the eggplants:
1. Slice the eggplants into 1/2-inch thick rounds. Lay them out on a baking sheet and sprinkle both sides generously with salt. Let them sit for 30 minutes to draw out excess moisture.
2. Rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
3. Preheat your oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil, place them on a baking sheet, and bake for about 20-25 minutes, turning halfway through, until they are golden and tender. Set aside.
Making the meat sauce:
1. In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
2. Add the ground beef or lamb to the skillet, cooking until it’s browned and crumbled.
3. Stir in the diced tomatoes, tomato paste, red wine (if using), ground cinnamon, and ground allspice. Season with salt and pepper. Let the mixture simmer for 20-25 minutes, allowing the flavors to meld and the sauce to thicken. Set aside.
Preparing the béchamel sauce:
1. In a medium saucepan, melt the butter over medium heat. Add the flour, stirring constantly to form a smooth roux. Continue cooking for 2-3 minutes, but do not let it brown.
2. Gradually whisk in the warmed milk, ensuring there are no lumps. Cook the sauce, stirring constantly, until it thickens and begins to bubble.
3. Remove from heat and stir in the ground nutmeg. Let it cool slightly, then slowly whisk in the beaten eggs and grated Parmesan cheese. Season with salt and pepper to taste.
Assembling the Moussaka:
1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, arrange half of the baked eggplant slices in an even layer, covering the bottom.
3. Spread the meat sauce evenly over the eggplant layer.
4. Arrange the remaining eggplant slices on top of the meat sauce.
5. Pour the béchamel sauce over the top layer of eggplant, spreading it out evenly.
6. Sprinkle the top with grated Parmesan cheese.
7. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and bubbling.
8. Allow the Moussaka to rest for 10-15 minutes before serving. Garnish with fresh parsley if desired.
Enjoy this delightful and savory dish, infused with the rich traditions and flavors of Greek cuisine!
