Moussaka

Name: Moussaka
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 8
Cuisine: greek
Ingredients: 3 large Eggplants; 500 g Ground beef (or lamb); 1 large Onion, chopped; 2 cloves Garlic, minced; 400 g Canned tomatoes, crushed; 100 ml Red wine; 1/2 teaspoon Cinnamon; 1/4 teaspoon Nutmeg; as needed Olive oil; 50 g Butter; 50 g All-purpose flour; 500 ml Milk, warm; 1 Egg yolk; 50 g Parmesan cheese, grated; to taste Salt; to taste Black pepper

By Culiora

Moussaka layered with aubergine, minced meat and béchamel

A classic Greek baked dish composed of layers of sautéed eggplant, a rich, spiced meat sauce, and a creamy béchamel topping. This hearty casserole is a true Mediterranean delight.

Servings: 8
Prep time: 60 min
Cook time: 120 min
Total time: 180 min

Ingredients

3 large Eggplants
500 g Ground beef (or lamb)
1 large Onion, chopped
2 cloves Garlic, minced
400 g Canned tomatoes, crushed
100 ml Red wine
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
as needed Olive oil
50 g Butter
50 g All-purpose flour
500 ml Milk, warm
1 Egg yolk
50 g Parmesan cheese, grated
to taste Salt
to taste Black pepper

Instructions

Slice eggplants into 1/2-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry.
Brush eggplant slices with olive oil and either grill, pan-fry, or bake until tender and lightly browned.
For the meat sauce: In a large pan, heat olive oil and sauté chopped onion until translucent. Add minced garlic and cook for 1 minute.
Add ground meat and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Stir in crushed tomatoes, red wine, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for 20-30 minutes until the sauce has thickened.
For the béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, and cook for 1-2 minutes.
Gradually whisk in warm milk until the sauce is smooth and thick. Remove from heat and stir in the egg yolk, grated Parmesan, a pinch of nutmeg, salt, and pepper.
To assemble: Lightly grease a baking dish. Lay a single layer of eggplant slices on the bottom.
Spread half of the meat sauce over the eggplant. Repeat with another layer of eggplant and the remaining meat sauce.
Top with the final layer of eggplant. Pour the béchamel sauce evenly over the top.
Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, or until the béchamel is golden brown and bubbly.
Let the moussaka rest for 15-20 minutes before slicing and serving.