Introduction

Layered with rich béchamel sauce, savory meat ragù, and tender eggplant, this dish epitomizes the essence of Greek cuisine. Prepare to be transported to the sun-kissed shores of the Mediterranean as you recreate this culinary masterpiece in your own kitchen.

Ingredients

 For the Eggplant Layer:

• 2 large eggplants, sliced into 1/2-inch rounds
• Olive oil for brushing
• Salt and black pepper to taste

 For the Meat Sauce:

• 1 lb (450g) ground lamb or beef
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and black pepper to taste

 For the Bechamel Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• Salt and nutmeg to taste
• 2 large eggs, beaten

 Additional:

• 1 cup grated Parmesan or Kefalotyri cheese

Equipment

Baking Dish – A large baking dish to layer and bake the moussaka. A rectangular dish, approximately 9×13 inches, works well.

Skillet – A large skillet or frying pan for cooking the meat sauce.

Baking Sheet – For roasting the eggplant slices.

Saucepan – A medium-sized saucepan for preparing the bechamel sauce.

Whisk – To whisk the bechamel sauce and ensure a smooth texture.

Chef’s Knige – For chopping onions, garlic, and slicing the eggplant.

Cutting Board – A sturdy cutting board for chopping and slicing ingredients.

Measuring Cups and Spoons – For accurate measurement of ingredients, especially for the bechamel sauce.

Oven Mits – To handle hot dishes and baking sheets from the oven.

Grater – For grating Parmesan or Kefalotyri cheese.

Instructions

1.   Preheat the Oven:

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

2.  Prepare the Eggplant:

• • • Brush the eggplant slices with olive oil on both sides.
    • Season with salt and pepper.
    • Place on a baking sheet and roast in the preheated oven for about 20 minutes or until golden brown. Set aside.

3.  Make the Meat Sauce:

• • • In a large skillet, brown the ground meat over medium heat.
    • Add chopped onions and garlic, and sauté until onions are soft.
    • Stir in diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper.
    • Simmer for 15-20 minutes until the sauce thickens. Set aside.

4.  Prepare the Bechamel Sauce:

• • • In a saucepan, melt butter over medium heat.
    • Stir in flour to create a roux.
    • Gradually add milk, whisking constantly to avoid lumps.
    • Season with salt and a pinch of nutmeg.
    • Continue to whisk until the sauce thickens.
    • Remove from heat and let it cool slightly.
    • Beat in the eggs until smooth.

5.  Assemble the Moussaka:

• • • In a baking dish, layer half of the roasted eggplant slices.
    • Pour the meat sauce over the eggplant layer.
    • Add another layer with the remaining eggplant slices.
    • Pour the bechamel sauce evenly over the top.
    • Sprinkle grated cheese on top.

6.  Bake:

• • • Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden brown.

7.  Serve:

• • • Allow the moussaka to cool for a few minutes before slicing.
    • Serve warm and enjoy your delicious homemade moussaka!

This recipe serves approximately 6 people. Adjust quantities as needed based on your preferences and the number of servings you require.

Tips

• For a richer flavor, use a combination of ground beef and ground pork for the meat Sauce.
• If you don’t have time to roast the eggplant, you can grill or pan-fry it instead.
• Serve moussaka with a side of Greek salad or tzatziki sauce for a complete Greek meal.