Greek Moussaka – A Taste of Tradition!

Experience the layers of flavor in this classic Greek moussaka! With tender eggplant, spiced meat, and a creamy béchamel, it's a dish that’s sure to impress.

 

Have you ever tried making moussaka? Share your experiences or favorite Greek dishes below! 

Ingredients:

For the Filling:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 lb ground beef or lamb
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp cinnamon
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped (optional)

For the Béchamel Sauce:

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• Nutmeg, a pinch (optional)
• Salt and pepper, to taste

Instructions:

1. Prepare the Eggplants:Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet. Brush both sides with olive oil and sprinkle with salt. Bake for about 20-25 minutes until soft and slightly golden, flipping halfway through. Remove and set aside.
2. Cook the Meat Filling:In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the diced onion and cook until translucent (about 3-4 minutes). Stir in the minced garlic and cook for another minute. Add the ground meat and cook until browned. Drain excess fat if necessary. Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for about 15 minutes until the sauce thickens. Stir in fresh parsley if using.
3. Make the Béchamel Sauce:In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly. Gradually whisk in the milk, cooking until the sauce thickens (about 5-7 minutes). Remove from heat and stir in Parmesan cheese, salt, pepper, and a pinch of nutmeg. Let it cool slightly, then whisk in the eggs until smooth.
4. Assemble the Moussaka:In a greased baking dish, layer half of the baked eggplant slices on the bottom. Spread the meat filling over the eggplant, then layer the remaining eggplant on top. Pour the béchamel sauce evenly over the top.
5. Bake:Bake in the preheated oven for 30-40 minutes, or until the béchamel is golden brown and set.
6. Serve:Allow the moussaka to cool for about 10-15 minutes before slicing. Serve warm and enjoy!