Outrageously Delicious Greek Moussaka (Print Version)
# Ingredients:
→ Vegetables
01 -
2 large eggplants, sliced into 6 mm rounds
→ Meat
02 -
500 g ground lamb or beef
→ Aromatics
03 -
1 large onion, finely chopped
04 -
2 cloves garlic, minced
→ Sauces & Spices
05 -
2 tablespoons tomato paste
06 -
1/2 teaspoon ground cinnamon
→ Béchamel Sauce
07 -
50 g unsalted butter
08 -
40 g all-purpose flour
09 -
500 ml whole milk
10 -
1/4 teaspoon ground nutmeg
11 -
Salt to taste
→ Cheese
12 -
40 g grated Kefalotyri or Parmesan cheese
→ Oils
13 -
2 tablespoons olive oil
# Instructions:
01 -
Slice eggplants into 6 mm rounds, sprinkle generously with salt, and let rest for 30 minutes to remove excess moisture and bitterness.
02 -
Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until softened. Add ground meat and cook, breaking it up, until completely browned.
03 -
Stir in tomato paste and ground cinnamon. Simmer for 10 minutes to allow the flavors to meld. Adjust seasoning as desired.
04 -
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking continuously until thickened. Season with salt and nutmeg.
05 -
Pat eggplant slices dry. In a baking dish, arrange half of the eggplant slices in an even layer. Spoon all of the meat mixture over the eggplant, then layer the remaining eggplant slices on top. Pour béchamel sauce evenly over the assembled layers and sprinkle with grated cheese.
06 -
Bake in a preheated oven at 175°C for 45 minutes, or until the top is golden brown and bubbling. Allow to rest 15 minutes before cutting and serving.
# Notes:
01 -
For a less oily dish, grill or bake the eggplant slices instead of frying.
02 -
Letting the moussaka rest before serving helps the layers set for cleaner slices.