Moussaka Recipe

Mak Erot

3 min read

·

Apr 06, 2025

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A Delicious and Authentic Moussaka Recipe

Moussaka, a classic Greek casserole, is a culinary masterpiece known for its rich flavors and layered textures. This recipe guides you through creating a mouthwatering moussaka that will impress your family and friends. Let's dive into the details!

Ingredients:

This recipe yields approximately 6 servings. Adjust quantities as needed for larger or smaller groups.

For the Eggplant:

• 2 large eggplants, thinly sliced (about 1/8 inch thick)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

For the Meat Sauce:

• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground lamb (or a mix of lamb and beef)
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1/2 cup dry red wine (optional, but adds depth of flavor)

For the Béchamel Sauce:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 large eggs, lightly beaten

Instructions:

Preparing the Eggplant:

1. Salt the Eggplant: Arrange the eggplant slices on paper towels. Sprinkle generously with salt and let sit for at least 30 minutes to draw out excess moisture. This prevents a soggy moussaka.
2. Pat Dry and Sauté: Pat the eggplant slices dry with clean paper towels. Heat the olive oil in a large skillet over medium heat. Sauté the eggplant in batches until lightly browned and tender. Season with salt and pepper. Set aside.

Making the Meat Sauce:

1. Sauté Aromatics: In the same skillet, sauté the onion and garlic until softened.
2. Brown the Meat: Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
3. Simmer the Sauce: Stir in the crushed tomatoes, oregano, cinnamon, nutmeg, salt, pepper, and red wine (if using). Bring to a simmer, reduce heat, and cook for at least 20 minutes, or until the sauce has thickened.

Assembling the Moussaka:

1. Layer the Casserole: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Layer half of the eggplant slices in the bottom of the dish. Top with the meat sauce. Then, layer the remaining eggplant slices on top of the meat sauce.

Creating the Béchamel Sauce:

1. Melt Butter and Whisk in Flour: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
2. Gradually Add Milk: Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
3. Season and Stir in Cheese and Eggs: Stir in the nutmeg, salt, pepper, and Parmesan cheese. Remove from heat and gently whisk in the beaten eggs.

Finishing the Moussaka:

1. Pour Béchamel: Pour the béchamel sauce evenly over the layered moussaka.
2. Bake: Bake for 30-40 minutes, or until the top is golden brown and bubbly.
3. Rest and Serve: Let the moussaka rest for at least 10-15 minutes before serving. This allows the flavors to meld and makes it easier to serve.

Tips for the Best Moussaka:

• Don't skip salting the eggplant: This crucial step prevents a watery moussaka.
• Use good quality ground lamb: The flavor of the meat is key to a delicious moussaka.
• Don't overbake: Overbaking can dry out the moussaka.
• Let it rest: Resting allows the flavors to meld and makes for easier serving.

Enjoy your homemade Moussaka! This recipe is a delicious and satisfying meal perfect for a special occasion or a cozy night in. Remember to share your culinary creations using #MoussakaRecipe #GreekFood #HomemadeGoodness.