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Instructions:
1. Prepare the Eggplant
Start by slicing the eggplants into rounds and sprinkling them with salt on both sides. This helps to draw out excess moisture and bitterness. Let them sit for 30 minutes, then blot them with paper towels to remove the moisture. After this, heat olive oil in a large skillet over medium heat and lightly fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove from the pan and set aside on paper towels to drain excess oil.
2. Make the Meat Sauce
In a large skillet, heat olive oil over medium heat and sauté the onions until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute. Add the ground lamb or beef to the pan, breaking it apart as it cooks. Once browned, add the diced tomatoes, tomato paste, red wine, oregano, cinnamon, allspice (if using), salt, and pepper. Stir to combine and let the sauce simmer for 20-30 minutes, allowing the flavors to meld together and the sauce to thicken.
3. Make the Béchamel Sauce
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until it forms a smooth paste. Gradually add the warm milk, whisking continuously to avoid lumps. Continue to cook until the sauce thickens and comes to a simmer, about 5 minutes. Season with nutmeg, salt, and pepper. Remove from heat and let it cool slightly before whisking in the beaten egg and half of the grated Parmesan cheese.
4. Assemble the Moussaka
Preheat your oven to 350°F (175°C). In a baking dish, begin layering the moussaka. Start with a layer of fried eggplant slices, followed by a generous layer of the meat sauce. Repeat the layers until all the ingredients are used up, finishing with a final layer of eggplant. Pour the béchamel sauce over the top, spreading it out evenly. Sprinkle the remaining Parmesan cheese over the top.
5. Bake
Cover the moussaka with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
6. Cool and Serve
Let the moussaka cool for about 10-15 minutes before serving to allow it to set. This makes it easier to slice and serve. Garnish with fresh parsley or basil for a touch of color.
Tips for the Perfect Moussaka
- Make It Ahead: Moussaka can be made ahead of time and refrigerated overnight before baking. This allows the flavors to deepen, making it even more delicious the next day.
- Use a Meat Mix: While ground lamb is traditional, using a mix of lamb and beef creates a more balanced flavor. If you prefer a leaner dish, you can substitute the meat with ground turkey or chicken.
- Extra Veggies: If you’d like to add more vegetables, consider layering in some sautéed zucchini or even potatoes for additional texture and flavor.
- Make it Lighter: For a lighter version, you can substitute the béchamel sauce with a ricotta cheese mixture or a lighter béchamel made with skim milk and less butter.
Why You Should Try This Moussaka Recipe
Moussaka is an iconic Mediterranean dish that brings comfort and warmth to the table. With its rich layers of eggplant, savory meat sauce, and creamy béchamel topping, it’s a complete meal that’s perfect for any occasion. This recipe offers a traditional approach with just the right balance of flavors, while allowing room for adaptations to suit your taste.
Whether you’re making it for a family dinner, a special celebration, or a meal prep, moussaka is sure to impress. Enjoy the layers of texture and rich, savory taste that make this dish a Mediterranean classic.
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