Bring a taste of the Mediterranean to your table with this classic moussaka recipe. Layers of tender eggplant, flavorful minced meat, and a creamy béchamel sauce come together to create a hearty and satisfying dish. Follow this recipe to please your taste buds and those of your loved ones.
Ingredients
- 2 large eggplants
- 1 pound of ground lamb or beef
- 1 large onion
- 5 cloves of garlic
- 1 tin of crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 2 cups of whole milk
- 1/4 teaspoon nutmeg
- Salt
- Black pepper
Instructions
- Sprinkle salt over the sliced eggplants and let them sit for 20 minutes to draw out excess moisture. Pat them dry with a paper towel. Grill or bake the eggplant slices until they are golden brown. Set aside.
- In a large skillet, cook the ground meat over medium heat until browned. Drain any excess fat.
- Add chopped onion and minced garlic to the skillet. Sauté until the onion is translucent. Stir in crushed tomatoes, oregano, ground cinnamon, salt, and black pepper. Simmer for about 15 minutes until the mixture thickens.
- For the béchamel sauce, melt butter in a saucepan. Whisk in flour until smooth. Gradually add milk, whisking continuously to avoid lumps. Season with nutmeg, salt, and black pepper. Cook until the sauce thickens. Preheat your oven to 375°F (190°C).
- In a baking dish, layer the grilled eggplant and the meat mixture. Pour the béchamel sauce over the top. Bake in the preheated oven for 30-35 minutes or until the top is golden brown. Allow the moussaka to cool for a few minutes before serving.
