I love Moussaka! I haven’t made it for many years. So, when I saw this recipe come up in Google the other day – I just HAD to make it. When I told my son what we were having for dinner, I called it Greek Lasagna. My hope was that he wouldn’t ask a lot of questions. He ate it – but wasn’t thrilled with the texture of the eggplant. My husband and I, however, devoured it and enjoyed the left overs for lunch the next couple of days. The eggplant really absorbs all of the flavors of the meat sauce and Béchamel, which was delightful. This is definitely comfort food for me. Not going to lie, there’s a lot of moving parts to this recipe. It’s a bit time consuming. But, the payoff is SO worth it. Enjoy!
Ingredients:
For the Eggplant:
3 medium eggplants (I used two larger eggplants)
Salt
Olive oil
For the Meat Sauce:
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 pound ground beef or lamb (I used lamb)
1 can (14 ounces) crushed tomatoes
1/4 cup red wine (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Salt and pepper to taste
For the Béchamel Sauce:
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
1/4 teaspoon ground nutmeg
Salt and white pepper to taste
2 egg yolks, beaten
1/2 cup grated Parmesan cheese
Instructions:
Prepare the Eggplant:
Preheat the oven to 400°F (200°C). Slice the eggplants into
1/4-inch rounds, place on a baking sheet, and sprinkle with salt. Allow them to
sit for about 20 minutes to draw out bitterness, then rinse and pat dry.
Brush both sides of the eggplant slices with olive oil and
bake until golden brown, about 20-30 minutes.
Note: I prepared the eggplant earlier in the day and set it
aside, covering it with wax paper. It
was all ready to go when it came time to put the Moussaka together.
Make the Meat Sauce:
While the eggplant is baking, heat the olive oil in a large
skillet over medium heat. Add the onion and garlic, cooking until they begin to
soften. Add the ground meat and cook until browned.
Stir in the crushed tomatoes, wine, cinnamon, allspice, salt,
and pepper. Simmer on low heat for about 20 minutes.
Note: You could prepare the meat sauce earlier in the day, or
even the day before if that timing works better for you.
Make the Béchamel Sauce:
Melt the butter in a saucepan over medium heat. Stir in the
flour and cook for about 2 minutes. Slowly whisk in the milk, then bring to a
boil and reduce heat to a simmer. Cook, whisking frequently, until the sauce
thickens.
Season with nutmeg, salt, and white pepper. Allow the sauce
to cool for a few minutes, then whisk in the beaten egg yolks and Parmesan
cheese. (I chose to temper the eggs by adding a spoon of the hot milk mixture to
the eggs – one at a time – whisking in between each spoon of the hot milk.)
Assemble the Moussaka:
Lower the oven temperature to 350°F (175°C). In a 9x13-inch baking dish, layer half of the eggplant slices, then top with the meat sauce.
Layer the remaining eggplant slices on top. Pour the bechamel sauce over the top layer, spreading it evenly with a spatula.
Bake the Moussaka:
Bake the moussaka in the preheated oven for about 45 minutes, or until the top is golden and bubbly. Let it cool for about 15-20 minutes before cutting into it. This helps it hold its shape when serving.
Enjoy your delicious, homemade Greek Moussaka!
