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Classic Moussaka by Maria
1 h 30 min · Medium · 4 servings
A hearty and creamy baked casserole with rich flavors, perfect for any dinner table.
Ingredients
2 large eggplants, sliced into 1/2 inch rounds→Salt for sprinkling→3 tablespoons olive oil→1 onion, finely chopped→2 garlic cloves, minced→500g ground beef or lamb→1 can (400g) crushed tomatoes→1 teaspoon ground cinnamon→1/2 teaspoon ground nutmeg→Salt and pepper to taste→3 tablespoons butter→3 tablespoons all-purpose flour→2 cups milk→2 eggs→1/2 cup grated Parmesan cheese (optional)→Fresh parsley, chopped (for garnish)→Tap an ingredient to explore it
Method
1
Sprinkle eggplant slices with salt and let them sit for 15 minutes to draw out bitterness. Rinse and pat dry.
2
Preheat oven to 180°C (350°F). Brush eggplant slices with 2 tablespoons of olive oil and bake for 20 minutes until tender.
3
In a large skillet, heat remaining olive oil and sauté onions and garlic until translucent.
4
Add ground beef or lamb, cooking until browned.
5
Stir in crushed tomatoes, cinnamon, nutmeg, salt, and pepper. Simmer for 20 minutes.
6
Meanwhile, prepare béchamel sauce: melt butter in a saucepan, whisk in flour, then slowly add milk, whisking constantly to avoid lumps. Cook until thickened.
7
Remove from heat, temper in eggs, and mix well. Add Parmesan cheese if using.
8
Layer half of the baked eggplant slices in a baking dish, spread the meat sauce over, then cover with remaining eggplant slices.
9
Pour béchamel sauce evenly over the top.
10
Bake for 40-45 minutes until golden and bubbly.
11
Garnish with chopped parsley before serving.
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