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Moussaka

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A traditional Greek dish with layers of eggplant, spiced meat, and béchamel sauce.

Ingredients

Scale
  • 2 large eggplants
  • 1 pound ground lamb or beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup red wine
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 2 eggs
  • 1 cup grated Parmesan cheese

Instructions

  1. Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to remove excess moisture.
  2. In a skillet, heat olive oil and sauté the onions and garlic until soft. Add the ground meat and cook until browned.
  3. Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, pepper, and red wine. Simmer for 20 minutes.
  4. Rinse the eggplant slices and pat dry. In another skillet, heat olive oil and fry the eggplant until golden brown.
  5. Prepare the béchamel sauce by melting butter, whisking in flour, and slowly adding milk until thickened. Remove from heat and stir in grated cheese.
  6. In a baking dish, layer the eggplant, meat mixture, and béchamel sauce. Repeat until all ingredients are used.
  7. Bake in a preheated oven at 350°F (175°C) for about 45 minutes until golden.

Notes

  • Let the Moussaka sit for at least 30 minutes before serving to allow flavors to meld.
  • Can be prepared a day in advance and baked just before serving.

Nutrition

Find it online: https://rezeptfreund.de/moussaka/