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Greek Moussaka

Greek Moussaka
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Greek Moussaka is a traditional Mediterranean layered casserole featuring tender roasted eggplants, savory spiced meat sauce made with ground lamb or beef, and a creamy, rich béchamel topping. This hearty and comforting dish is perfect for cozy dinners or special gatherings, offering a delicious blend of flavors and textures that satisfy both the soul and appetite.

Ingredients

Scale

Vegetables

  • 2–3 medium eggplants, sliced into rounds
  • Olive oil, for roasting or frying

Meat Sauce

  • 1 lb (450g) ground lamb or beef (or a combination)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup (240ml) tomato sauce
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Olive oil, for sautéing

Béchamel Sauce

  • 4 tbsp (60g) butter
  • 4 tbsp (30g) all-purpose flour (or gluten-free flour alternative)
  • 3 cups (720ml) warm milk
  • 2 large egg yolks
  • 1/2 cup (50g) grated Parmesan or Kefalotyri cheese
  • Salt and freshly ground pepper, to taste

Topping

  • Additional grated Parmesan or Kefalotyri cheese for sprinkling on top

Instructions

  1. Prepare the Eggplants: Slice the eggplants into rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out bitterness. Rinse and pat dry, then roast in the oven or pan-fry in olive oil until golden and tender.
  2. Cook the Meat Sauce: Heat olive oil in a pan and sauté finely chopped onions and garlic until fragrant. Add the ground meat and cook until browned. Stir in tomato sauce, cinnamon, oregano, nutmeg, salt, and pepper. Let the sauce simmer gently to deepen flavors and slightly reduce.
  3. Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1-2 minutes. Gradually add warm milk while whisking constantly to avoid lumps. Cook until the sauce thickens. Remove from heat, then whisk in egg yolks and grated cheese. Season with salt and pepper.
  4. Assemble the Layers: In a baking dish, place a layer of roasted eggplants, followed by the meat sauce, then another layer of eggplants. Pour the béchamel sauce evenly over the top and spread to cover the surface completely.
  5. Bake Until Golden: Preheat the oven to 350°F (175°C). Bake the assembled moussaka for about 45 minutes or until the top is golden and bubbling. Let it rest for 15-20 minutes before serving to allow layers to set.

Notes

  • Salt the eggplants properly to remove bitterness and excess moisture.
  • Use quality olive oil for deeper flavor and better roasting.
  • Simmer the meat sauce slowly for a richer, thicker texture.
  • Allow the baked moussaka to rest before slicing for clean portions.
  • Freshly ground cinnamon and nutmeg enhance the authenticity and aroma.

Nutrition

Keywords: Greek Moussaka, Mediterranean casserole, eggplant casserole, layered casserole, traditional Greek recipe, comfort food

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