Greek Moussaka

Master the Art of Greek Moussaka: A Classic Casserole Recipe

Greek moussaka is a beloved dish that has captivated the hearts and palates of food lovers around the world. This layered casserole, featuring eggplant, ground meat, and a velvety béchamel sauce, is a true culinary icon — a masterpiece of Mediterranean cuisine that showcases the incredible depth of flavors that can be achieved through patient, meticulous preparation.

While moussaka may seem intimidating to the uninitiated, with its multiple components and time-consuming steps, the end result is more than worth the effort. This recipe will guide you through the process, ensuring that you can recreate the rich, comforting flavors of this Greek classic in your own kitchen.

Ingredients:

For the Eggplant Layers:

• 2 large eggplants, sliced into 1/2-inch rounds
• Olive oil for frying
• Salt

For the Meat Sauce:

• 1 lb ground lamb or beef
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 (14oz) can diced tomatoes
• 1 tbsp tomato paste
• Salt and pepper to taste

For the Béchamel Sauce:

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 eggs, lightly beaten
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Instructions:

1. Prepare the Eggplant Layers: Arrange the eggplant slices in a single layer on a large baking sheet or cutting board. Sprinkle generously with salt and let sit for 30 minutes to draw out any bitterness. Pat the slices dry with paper towels. In a large skillet, heat 1/4 inch of olive oil over medium-high heat. Working in batches, fry the eggplant slices until golden brown, about 2–3 minutes per side. Drain on a paper towel-lined plate.
2. Make the Meat Sauce: In a large skillet or Dutch oven, cook the ground meat over medium-high heat, breaking it up with a wooden spoon, until browned, about 5–7 minutes. Drain any excess fat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the cinnamon, allspice, diced tomatoes, and tomato paste. Season with salt and pepper. Simmer the sauce for 20–30 minutes, until thickened.
3. Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the milk and cook, stirring frequently, until the sauce thickens, about 5–7 minutes. Remove from heat and whisk in the beaten eggs and nutmeg. Season with salt and pepper.
4. Assemble the Moussaka: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. Arrange a layer of the fried eggplant slices in the bottom of the dish. Top with the meat sauce, spreading it evenly. Add another layer of eggplant, then pour the béchamel sauce over the top, smoothing it out with a spatula.

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1. Bake the Moussaka: Place the baking dish in the preheated oven and bake for 45–55 minutes, until the top is golden brown and the sauce is bubbling. Allow the moussaka to rest for 15–20 minutes before serving.

Serve this traditional Greek moussaka warm, with a fresh salad and crusty bread for a truly authentic and satisfying meal. Enjoy the harmonious blend of flavors and textures that make this dish a beloved classic.