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Outrageously Delicious Greek Moussaka

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Indulge in this creamy and flavorful Greek Moussaka, featuring layers of spiced meat, tender eggplant, and a luscious béchamel sauce. Perfect for gatherings or cozy family dinners.

Ingredients

Scale

  • 2 eggplants, sliced into 1/4-inch rounds

  • 1 lb ground lamb or beef

  • 1 large sweet onion, chopped

  • 3 cloves fresh garlic, minced

  • 1 can (14 oz) canned tomatoes

  • 1 cinnamon stick

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons olive oil

  • Béchamel sauce:

    • 1/4 cup unsalted butter

    • 1/4 cup all-purpose flour

    • 2 cups milk

    • 1/2 cup grated Parmesan cheese

Instructions

  • Preheat oven:
    Preheat your oven to 375°F (190°C).

  • Prepare eggplant:
    Slice the eggplants into 1/4-inch rounds. Sprinkle with salt and let them sit for 30 minutes. Rinse and pat dry.

  • Sauté eggplant:
    In a skillet, sauté the eggplant slices in olive oil until golden brown on both sides. Set aside.

  • Cook onions and garlic:
    In the same skillet, cook the chopped onions until translucent, then add the minced garlic and cook for another minute.

  • Brown the meat:
    Add the ground meat (lamb or beef) to the skillet and brown it. Then, add the canned tomatoes, salt, pepper, and cinnamon stick. Let it simmer for 15-20 minutes.

  • Prepare béchamel sauce:
    In a saucepan, melt butter and add flour, whisking for 1-2 minutes. Gradually whisk in milk until thickened. Stir in grated Parmesan and season with salt and pepper to taste.

  • Layer the moussaka:
    In a baking dish, layer half of the eggplant slices followed by half of the meat sauce. Repeat the layers and finish with the béchamel sauce on top.

  • Bake the moussaka:
    Cover the dish with foil and bake for 30 minutes. Uncover and bake an additional 15-20 minutes, or until the top is golden brown.

 

  • Rest and serve:
    Allow the moussaka to rest for at least 15 minutes before slicing and serving.

Notes

  • Vegetarian Option: Replace the ground meat with lentils or mushrooms for a vegetarian version.

  • Spices: Experiment with spices such as nutmeg or cinnamon to add depth of flavor to the sauce.

  • Resting: Allowing the moussaka to rest after baking will make it easier to slice and serve.

  • Make-Ahead: You can prepare the moussaka a day in advance and refrigerate it before baking.

Nutrition

Keywords: - For a vegetarian option, replace ground meat with lentils or mushrooms.- Experiment with spices such as nutmeg or cinnamon to enhance flavors.

Find it online: https://masonrecipes.com/outrageously-delicious-greek-moussaka/