Classic Moussaka
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.
Yield: 4
Materials
- 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.