Savor the rich tastes of Classic Moussaka, a traditional Greek dish with layers of seasoned ground meat (usually lamb or beef), sliced eggplant, and potatoes, covered with creamy béchamel sauce and baked till golden and bubbling for a cozy and filling dinner.
Ingredients:
2 large eggplants, sliced into 1/2 inch rounds
1 lb ground lamb
1 large onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/4 cup red wine
2 tbsp tomato paste
1 tsp cinnamon
1/2 tsp allspice
1/4 cup fresh parsley, chopped
Salt and pepper to taste
For the Béchamel Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1/4 tsp nutmeg
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 egg, beaten
Directions:
Preheat your oven to 400°F (200°C). Arrange eggplant slices on baking sheets, brush with olive oil, and season with salt. Bake for 20 minutes, flipping halfway through, until tender.
In a large skillet, cook the ground lamb over medium heat until browned. Add onion and garlic, cooking until softened.
Stir in crushed tomatoes, red wine, tomato paste, cinnamon, allspice, parsley, salt, and pepper. Simmer for 20 minutes.
For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat, stir in nutmeg, Parmesan, salt, pepper, and egg.
In a baking dish, layer eggplant slices, lamb mixture, and béchamel sauce. Repeat layers, finishing with béchamel sauce.
Bake for 45 minutes, or until golden. Let cool for 20 minutes before serving.
Recipe Card
Classic Moussaka
Ingredients
- 2 large eggplants sliced into 1/2 inch rounds
- 1 lb ground lamb
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 can 14 oz crushed tomatoes
- 1/4 cup red wine
- 2 tbsp tomato paste
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- For the Béchamel Sauce:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 tsp nutmeg
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 egg beaten
Instructions
- Preheat your oven to 400°F (200°C). Arrange eggplant slices on baking sheets, brush with olive oil, and season with salt. Bake for 20 minutes, flipping halfway through, until tender.
- In a large skillet, cook the ground lamb over medium heat until browned. Add onion and garlic, cooking until softened.
- Stir in crushed tomatoes, red wine, tomato paste, cinnamon, allspice, parsley, salt, and pepper. Simmer for 20 minutes.
- For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat, stir in nutmeg, Parmesan, salt, pepper, and egg.
- In a baking dish, layer eggplant slices, lamb mixture, and béchamel sauce. Repeat layers, finishing with béchamel sauce.
- Bake for 45 minutes, or until golden. Let cool for 20 minutes before serving.
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