Delicious Lamb Moussaka Journey: A Traditional Greek Delight

Lamb Moussaka is a classic Greek casserole that combines layers of tender lamb, eggplant, and a creamy béchamel sauce. This comforting dish is rich in flavor and perfect for a hearty meal. The recipe involves several steps but is worth the effort for the savory and indulgent outcome.

Ingredients:

For the Meat Sauce:
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 2 garlic cloves, minced
– 1 pound ground lamb
– 1 (14.5-ounce) can diced tomatoes
– 2 tablespoons tomato paste
– 1/4 cup red wine (optional)
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste

For the Eggplant:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– Salt, for sprinkling
– Olive oil, for brushing

For the Béchamel Sauce:
– 4 tablespoons butter
– 4 tablespoons all-purpose flour
– 2 1/2 cups milk
– 1/4 teaspoon nutmeg
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 large egg yolks

For Assembling:
– 1/2 cup breadcrumbs
– Fresh parsley, for garnish (optional)

Instructions:

1. Prepare the Eggplant:
1. Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for 30 minutes to draw out excess moisture.
2. Rinse the eggplant slices and pat them dry with paper towels.
3. Preheat your oven to 375°F (190°C).
4. Brush both sides of the eggplant slices with olive oil and arrange them on the baking sheet.
5. Roast the eggplant in the oven for about 25-30 minutes, turning halfway through, until they are golden brown and tender. Remove and set aside.

2. Make the Meat Sauce:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and sauté until they are soft and translucent.
3. Add the ground lamb and cook, breaking up the meat with a spoon, until it is browned and fully cooked.
4. Stir in the diced tomatoes, tomato paste, red wine (if using), dried oregano, ground cinnamon, salt, and pepper.
5. Let the sauce simmer for about 20 minutes, allowing the flavors to meld together. Remove from heat and set aside.

3. Prepare the Béchamel Sauce:
1. In a saucepan, melt the butter over medium heat.
2. Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
3. Gradually whisk in the milk, ensuring there are no lumps.
4. Cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
5. Remove from heat and stir in the nutmeg, grated Parmesan cheese, salt, and pepper.
6. Allow the sauce to cool slightly, then whisk in the egg yolks until smooth.

4. Assemble the Moussaka:
1. Preheat your oven to 375°F (190°C) if not already done.
2. In a greased baking dish, sprinkle an even layer of breadcrumbs to help absorb excess moisture.
3. Layer half of the roasted eggplant slices evenly over the breadcrumbs.
4. Spread half of the meat sauce over the eggplant layer.
5. Repeat with the remaining eggplant slices and then the remaining meat sauce.
6. Pour the béchamel sauce evenly over the top, smoothing it out with a spatula.

5. Bake:
1. Bake the assembled moussaka in the preheated oven for about 45-50 minutes, or until the top is golden brown and bubbly.
2. Remove from the oven and let it sit for about 10 minutes before serving.

Garnish with fresh parsley if desired. Enjoy your delicious Lamb Moussaka journey!