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Classic Moussaka by Maria
A hearty and creamy baked casserole with rich flavors, perfect for any dinner table.
Ingredients
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Method
1
Sprinkle eggplant slices with salt and let them sit for 15 minutes to draw out bitterness.
2
Rinse and pat dry.
3
Preheat oven to 180°C (350°F).
4
Brush eggplant slices with 2 tablespoons of olive oil and bake for 20 minutes until tender.
5
In a large skillet, heat remaining olive oil and sauté onions and garlic until translucent.
6
Add ground beef or lamb, cooking until browned.
7
Stir in crushed tomatoes, cinnamon, nutmeg, salt, and pepper.
8
Simmer for 20 minutes.
9
Meanwhile, prepare béchamel sauce: melt butter in a saucepan, whisk in flour, then slowly add milk, whisking constantly to avoid lumps.
10
Cook until thickened.
11
Remove from heat, temper in eggs, and mix well.
12
Add Parmesan cheese if using.
13
Layer half of the baked eggplant slices in a baking dish, spread the meat sauce over, then cover with remaining eggplant slices.
14
Pour béchamel sauce evenly over the top.
15
Bake for 40-45 minutes until golden and bubbly.
16
Garnish with chopped parsley before serving.
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