Moussaka Recipe

Moussaka is a rich, layered dish celebrated in Greek cuisine, known for its savory depth and aromatic spices. It typically consists of layers of sautéed eggplant, minced meat (often lamb or beef) cooked in a tomato-based sauce, and topped with a creamy béchamel sauce, baked to golden perfection. Here’s a traditional moussaka recipe that brings the essence of the Mediterranean right to your kitchen.

IngredientsFOR THE EGGPLANT:

3 medium eggplants, sliced into 1/2-inch thick roundsOlive oil, for brushingSalt, to taste

FOR THE MEAT SAUCE:

2 tablespoons olive oil1 large onion, finely chopped3 cloves garlic, minced1 lb (450g) ground lamb or beef1 can (14 oz or 400g) crushed tomatoes2 tablespoons tomato paste1/2 cup (120ml) red wine (optional)1 teaspoon ground cinnamon1/2 teaspoon ground allspice1 bay leafSalt and pepper, to tasteA handful of fresh parsley, chopped

FOR THE BÉCHAMEL SAUCE:

4 tablespoons unsalted butter4 tablespoons all-purpose flour2 cups (480ml) milk, warmedA pinch of nutmegSalt and pepper, to taste2 egg yolks, beaten1/2 cup (50g) grated Parmesan cheese

PREPARE THE EGGPLANT:

Preheat your oven to 400°F (200°C).Brush both sides of the eggplant slices with olive oil and season with salt. Place them on baking sheets lined with parchment paper.Bake for 20-25 minutes, flipping halfway through, until lightly browned and soft. Set aside.

2. MAKE THE MEAT SAUCE:

In a large pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.Increase the heat to medium-high, add the ground meat, and cook until browned, breaking it up with a spoon.Stir in the crushed tomatoes, tomato paste, red wine (if using), cinnamon, allspice, bay leaf, salt, and pepper. Bring to a simmer, reduce the heat to low, and cook for 20-30 minutes, until thickened. Remove the bay leaf and stir in the parsley.

3. PREPARE THE BÉCHAMEL SAUCE:

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for a minute.Gradually add the warmed milk, whisking constantly, until the sauce is thickened and smooth.Remove from heat, and stir in the nutmeg, salt, and pepper. Slowly whisk in the egg yolks and Parmesan cheese until smooth.

4. ASSEMBLE THE MOUSSAKA:

In a greased 9×13-inch baking dish, layer half the eggplant slices.Spread the meat sauce evenly over the eggplant.Add another layer of the remaining eggplant slices.Pour the béchamel sauce over the top, spreading it out to cover the eggplant.

5. BAKE:

Preheat the oven to 350°F (175°C).Bake the moussaka for 45-50 minutes, or until the top is golden and the sauce is bubbly.Let it cool for about 20 minutes before slicing. This rest period helps the layers set, making it easier to serve.

Enjoy this classic moussaka with a side of crusty bread and a fresh salad for a complete Mediterranean feast. The complex flavors and textures make it a beloved dish for family gatherings or a comforting weekend meal.