Description
Classic Moussaka is a traditional Greek dish with layers of eggplant, spiced meat sauce, and creamy béchamel. This hearty casserole is a perfect combination of flavors and textures, making it a favorite for family dinners or gatherings.
Ingredients
Eggplant:
- 2 medium eggplants (sliced into 1/2-inch rounds)
- 2 tablespoons olive oil
Meat Sauce:
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 pound ground beef or lamb
- 1 can (15 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
Béchamel Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/4 teaspoon nutmeg
- 1/3 cup grated Parmesan cheese
- 1 egg (beaten)
- Nonstick spray
Instructions
- Preheat Oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick spray.
- Prepare Eggplant: Lightly salt the eggplant slices and let them sit for 15 minutes. Blot with a paper towel to remove excess moisture.
- Cook Eggplant: In a skillet, cook eggplant slices in olive oil until lightly browned. Set aside.
- Make Meat Sauce: Sauté onion, garlic, and meat until browned. Add tomatoes, spices, and simmer. Stir in parsley.
- Prepare Béchamel: Make a sauce with butter, flour, milk, nutmeg, Parmesan, and egg.
- Assemble: Layer eggplant, meat sauce, remaining eggplant, and béchamel in a baking dish.
- Bake: Bake for 35–40 minutes until golden and bubbling. Rest for 10 minutes before serving.
Notes
- You can substitute ground turkey for a leaner version.
- Add a layer of thinly sliced potatoes under the eggplant for added heartiness.
