Moussaka
Ingredients:
For the Eggplant Layers:
2 large eggplants, sliced into 1/4-inch rounds
Salt for sprinkling on eggplant
3 tablespoons olive oil
For the Meat Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound ground lamb or beef
1 can 14.5 ounces crushed tomatoes
1/4 cup red wine optional
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon ground cinnamon
Salt and pepper, to taste
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk, warmed
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1/4 teaspoon ground nutmeg
1 egg, beaten
Directions:
Prepare the Eggplant:
Lay the eggplant slices on a baking sheet and sprinkle them with salt. Let them sit for about 30 minutes to remove any bitterness, then pat them dry with a paper towel.
Preheat the oven to 400F 200C. Brush the eggplant slices lightly with olive oil on both sides and arrange them in a single layer on a baking sheet. Roast for 20-25 minutes until soft and golden. Remove from oven and set aside.
Make the Meat Sauce:
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
Add the ground lamb or beef, breaking it up with a spoon, and cook until browned. Drain any excess fat.
Stir in the crushed tomatoes, red wine if using, tomato paste, oregano, cinnamon, salt, and pepper. Let the sauce simmer on low heat for about 15-20 minutes until thickened. Remove from heat and set aside.
Prepare the Béchamel Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste.
Gradually add the warm milk, whisking constantly to prevent lumps. Cook the sauce, stirring, until it thickens and is smooth.
Remove the saucepan from the heat, and stir in the Parmesan cheese, nutmeg, salt, and pepper. Let it cool slightly, then whisk in the beaten egg to create a rich, creamy sauce.
Assemble the Moussaka:
Preheat the oven to 350F 175C. In a large baking dish, layer half of the roasted eggplant slices at the bottom.
Spoon the meat sauce over the eggplant in an even layer, then place the remaining eggplant slices on top.
Pour the béchamel sauce over the top layer of eggplant, spreading it out evenly.
Bake the Moussaka:
Place the baking dish in the preheated oven and bake for 45-50 minutes, until the top is golden and bubbling. Allow the moussaka to cool for 10-15 minutes before slicing and serving.
Nutritional Information:
Prep Time: 30 minutes Cooking Time: 1 hour 30 minutes Total Time: 2 hours
Kcal: 450 kcal per serving Servings: 6 servings
#GreekMoussaka #TraditionalRecipes #ComfortFood #MediterraneanCuisine #Eggplant