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Greek Moussaka

Greek Moussaka
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Authentic Greek Moussaka is a rich and comforting Mediterranean casserole featuring layers of tender roasted eggplants, a savory spiced ground meat sauce, and a creamy, velvety béchamel topping. This classic dish harmonizes warm spices like cinnamon and nutmeg with fresh ingredients, baked to golden perfection for a satisfying meal perfect for family dinners and special occasions.

Ingredients

Scale

Eggplants

  • 3 medium-sized firm eggplants, sliced into 1/2 inch thick slices
  • Salt, for drawing out bitterness
  • Olive oil, for brushing and roasting

Meat Sauce

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb ground beef or lamb
  • 2 tbsp tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste

Béchamel Sauce

  • 4 tbsp butter
  • 1/4 cup all-purpose flour (or gluten-free flour for gluten-free version)
  • 2 1/2 cups warm milk
  • 3 large egg yolks
  • 3/4 cup grated cheese (Parmesan or Kefalotyri)
  • Salt and freshly ground pepper, to taste

Additional Seasonings

  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Eggplants: Slice the eggplants into half-inch thick rounds. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out any bitterness. Rinse the slices thoroughly and pat them dry with paper towels. Brush both sides of the slices with olive oil and roast them in a preheated oven at 400°F (200°C) for about 20-25 minutes or until golden and tender.
  2. Make the Meat Sauce: In a large skillet, heat olive oil over medium heat. Sauté finely chopped onions and garlic until soft and fragrant, about 5 minutes. Add the ground beef or lamb and cook until browned, breaking up the meat as it cooks. Stir in tomato paste, crushed tomatoes, ground cinnamon, freshly grated nutmeg, salt, and freshly ground pepper. Reduce heat to low and simmer gently for 20-30 minutes until the sauce thickens and flavors meld.
  3. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux without browning. Gradually whisk in warm milk, stirring constantly to prevent lumps, and cook until the sauce thickens and coats the back of a spoon. Remove from heat and quickly whisk in the egg yolks and grated cheese until silky and smooth. Season with salt and pepper to taste.
  4. Assemble the Layers: Grease a baking dish with olive oil. Arrange a single layer of roasted eggplant slices as the base. Spread the meat sauce evenly over the eggplants. Add another layer of eggplant slices on top of the meat sauce. Finally, pour the béchamel sauce generously over the final eggplant layer, smoothing it out evenly with a spatula.
  5. Bake to Perfection: Bake the assembled moussaka in a preheated oven at 350°F (175°C) for 45-60 minutes, or until the béchamel topping is golden and bubbling. Remove from the oven and let it rest for 15 minutes before serving to allow the layers to set and the flavors to deepen.

Notes

  • Salting the eggplants removes excess moisture and bitterness, improving texture and flavor.
  • Roasting the eggplants gives a caramelized flavor and prevents sogginess.
  • Simmering the meat sauce slowly allows the flavors to develop deeply.
  • Use freshly grated nutmeg for a warm, nuanced flavor in the béchamel.
  • Let the moussaka rest before serving for easier slicing and better taste.
  • For a gluten-free option, substitute flour in the béchamel with gluten-free flour or cornstarch.

Nutrition

Keywords: Greek Moussaka, Greek casserole, Mediterranean dish, baked eggplants, béchamel sauce, ground beef recipe, comfort food, traditional Greek, layered casserole

Find it online: https://tastebudtrek.com/greek-moussaka/