Classic Eggplant Moussaka Recipe
Eggplant Moussaka is a delicious Greek casserole made with layers of tender eggplant, hearty meat sauce, and creamy béchamel. While it takes time and effort to prepare, the result is a flavorful and impressive dish that's perfect for a special occasion
Ingredients
For the Eggplant Layer:
2 large eggplants - sliced into 1/4-inch rounds
1 pinch salt - (for sprinkling)
1 tablespoon olive oil - (for brushing)
For the Meat Sauce:
- 1 tablespoons olive oil
1 large onion - finely chopped
2 cloves garlic - minced
1 pound ground lamb - or beef
½ cup red wine
1 can tomatoes - diced (14.5 ounces)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon ground cinnamon- 1 pinch salt - to taste
1 pinch ground black pepper - to taste
For the Béchamel Sauce:
4 tablespoons butter
¼ cup flour - all purpose
2 cups milk
¼ teaspoon nutmeg- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
½ cup Parmesan cheese - grated
2 medium egg - yolks
Additional Ingredients:
½ cup breadcrumbs- ½ cup Parmesan cheese - grated (for topping)
Instructions
- Sprinkle the eggplant slices with salt and allow them to sit for 30 minutes to extract excess moisture. Rinse and dry them with paper towels. Coat both sides with olive oil, then bake at 400°F (200°C) for 20-25 minutes until they are golden and tender.
- Warm olive oil in a large skillet over medium heat. Add onions and garlic, and sauté until softened. Add ground meat and cook until browned. Pour in red wine and cook until evaporated. Stir in diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 20 minutes until thickened.
- Heat butter over medium heat in a saucepan until melted. Incorporate the flour and cook it for a duration of 2 minutes. Gradually add milk, whisking constantly until smooth. Cook until the mixture thickens. Season with nutmeg, salt, and pepper. Take it off the heat and mix in Parmesan cheese. Let it cool a bit before blending in the egg yolks.
- In a baking dish that has been coated with grease, layer half of the eggplants, followed by the meat sauce, then the remaining eggplants. Pour the béchamel sauce evenly over the top. Sprinkle with breadcrumbs and Parmesan cheese.
- Heat oven to 350°F (175°C) before starting. Bake the Moussaka for 45-50 minutes until the top is golden brown and bubbly. Let it rest for 10-15 minutes before serving.
Notes
Eggplant Moussaka is a timeless dish that captures the essence of Greek cuisine. It's a labor of love that rewards with every bite, offering layers of rich flavors and satisfying textures. Every element has a vital part in forming this culinary masterpiece, from the tender eggplant to the hearty meat sauce and creamy béchamel. Preparing Moussaka takes time and effort, but the result is well worth it. Whether cooking for a family dinner or entertaining guests, this dish will surely impress and delight. Give this recipe a try and experience Greece's warm, comforting flavors right in your kitchen. Enjoy!
Nutrition
Calories: 587kcalCarbohydrates: 30gProtein: 25gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 164mgSodium: 563mgPotassium: 829mgFiber: 6gSugar: 12gVitamin A: 721IUVitamin C: 7mgCalcium: 321mgIron: 3mg
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