Moussaka (Greek Beef and Eggplant Lasagna)

Moussaka is a classic Greek dish that’s often compared to lasagna due to its layered structure, but with unique ingredients that give it a Mediterranean flair. It’s traditionally made with layers of eggplant, spiced beef (or lamb) filling, and a rich béchamel sauce. Here’s a recipe to make a delicious Moussaka:

Ingredients:

For the meat sauce:

• 1 lb (450g) ground beef or lamb

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14 oz) crushed tomatoes

• 1/4 cup red wine (optional, but adds depth of flavor)

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1/2 tsp cinnamon (optional, but adds a lovely warmth)

• Salt and pepper to taste

• 1 tbsp olive oil

For the eggplant:

• 2 large eggplants

• Olive oil for brushing

• Salt

For the béchamel sauce:

• 1/4 cup butter

• 1/4 cup all-purpose flour

• 2 1/2 cups milk

• 1/4 tsp ground nutmeg (optional)

• Salt and pepper to taste

• 1/2 cup grated Parmesan or Kefalotyri cheese

• 2 large eggs, beaten

Instructions:

Prepare the eggplant:

1. Slice the eggplants into 1/2-inch thick rounds. Sprinkle them with salt and let them sit for about 30 minutes to draw out excess moisture. This will help prevent bitterness and sogginess.

2. Preheat your oven to 400°F (200°C). Rinse off the salt from the eggplants, then pat them dry with a paper towel.

3. Brush each slice of eggplant lightly with olive oil on both sides and arrange them in a single layer on a baking sheet. Roast them in the oven for 20-25 minutes until they’re soft and golden, flipping halfway through. Set aside.

Make the meat sauce:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened (about 5 minutes).

2. Add the ground meat, breaking it apart with a spoon, and cook until browned.

3. Stir in the tomato paste, crushed tomatoes, red wine (if using), and spices (oregano, cinnamon, salt, and pepper). Let the sauce simmer for about 20-30 minutes, until thickened and the flavors meld together. Adjust seasoning if necessary.

Make the béchamel sauce:

1. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until it forms a smooth paste.

2. Gradually whisk in the milk to avoid lumps. Continue cooking, whisking constantly, until the sauce thickens (about 5-7 minutes).

3. Remove from heat, then stir in the nutmeg, salt, and pepper. Let the sauce cool slightly, then beat in the eggs and cheese until smooth.

Assemble the moussaka:

1. Preheat the oven to 375°F (190°C).

2. Layer the moussaka in a greased 9×13-inch baking dish: Start with a layer of roasted eggplant slices at the bottom, followed by a layer of the meat sauce, and then another layer of eggplant. Repeat this process until all ingredients are used up.

3. Pour the béchamel sauce evenly over the top, spreading it out to cover all the layers.

4. Bake in the preheated oven for about 45 minutes, until the top is golden brown and bubbly.

5. Let it cool for at least 15-20 minutes before slicing and serving to allow the layers to set.

Enjoy your delicious homemade moussaka with a side of salad or some crusty bread!