Moussaka

Moussaka is a classic Mediterranean dish that embodies the rich, hearty flavors of Greek cuisine. This layered casserole typically features a savory mix of ground meat, usually lamb or beef, combined with onions, garlic, and spices like cinnamon and nutmeg. The meat mixture is then layered with thin slices of eggplant and potatoes, all topped with a creamy béchamel sauce that bakes to a golden perfection. Moussaka is a comforting, filling dish that’s perfect for a family meal or special occasion, offering a taste of Greece’s culinary heritage in every bite.

Moussaka Recipe

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 large potatoes, peeled and sliced into 1/4-inch rounds
• Olive oil, for frying
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 lb ground lamb or beef
• 1/4 cup red wine
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp allspice
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups milk
• 1/4 cup grated Parmesan cheese
• 1 egg yolk

Instructions:

1. Prepare the Vegetables:
   • Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
   • Heat olive oil in a large skillet and fry the eggplant slices until golden on both sides. Set aside on paper towels to drain excess oil.
   • Fry the potato slices in the same skillet until golden brown and tender. Set aside to drain.
2. Cook the Meat Sauce:
   • In a large pan, sauté the chopped onion and garlic in olive oil until softened.
   • Add the ground lamb or beef and cook until browned.
   • Pour in the red wine, letting it simmer until the liquid is reduced by half.
   • Stir in the diced tomatoes, tomato paste, cinnamon, nutmeg, allspice, salt, and pepper.
   • Simmer the sauce on low heat for about 20 minutes, until thickened. Stir in the parsley and set aside.
3. Make the Béchamel Sauce:
   • In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes until it forms a roux.
   • Gradually whisk in the milk, continuing to whisk until the sauce thickens.
   • Remove from heat, stir in the Parmesan cheese, and season with salt and pepper. Let the sauce cool slightly before whisking in the egg yolk.
4. Assemble the Moussaka:
   • Preheat the oven to 350°F (175°C).
   • In a large baking dish, layer half of the eggplant slices, followed by half of the potato slices.
   • Spread the meat sauce evenly over the vegetables.
   • Layer the remaining eggplant and potato slices on top.
   • Pour the béchamel sauce over the final layer, spreading it evenly to cover the entire surface.
5. Bake:
   • Place the assembled Moussaka in the preheated oven and bake for 45 minutes to 1 hour, until the top is golden brown and the filling is bubbling.
6. Serve:
   • Let the Moussaka cool for about 15 minutes before slicing and serving. Enjoy with a side salad or crusty bread.

Moussaka is even better the next day as the flavors meld, so don’t hesitate to prepare it in advance.