Moussaka is a beloved Mediterranean dish that combines layers of hearty meat sauce, tender eggplant, and creamy béchamel sauce. This classic casserole is a comforting and flavorful choice for a cozy family dinner or a gathering with friends. With its rich and robust flavors, Moussaka is sure to become a favorite in your home. Let’s dive into this traditional and delightful recipe!
**Ingredients:**
– 2 large eggplants
– 1 lb ground lamb or beef
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– Olive oil for frying
– 4 tablespoons butter
– 4 tablespoons all-purpose flour
– 2 cups milk
– 1 cup grated Parmesan cheese
– 1/2 cup breadcrumbs
**Instructions:**
1. Preheat your oven to 375°F (190°C).
2. Begin by preparing the eggplants. Wash and slice them into 1/2-inch rounds. Place the slices in a colander, sprinkle with salt, and let them sit for about 20 minutes to draw out excess moisture and bitterness.
3. Meanwhile, in a large skillet over medium heat, add a drizzle of olive oil and cook the diced onion until it becomes translucent, about 5 minutes. Add the minced garlic and ground lamb or beef, breaking it up with a spoon, and cook until browned.
4. Stir in the diced tomatoes, dried oregano, ground cinnamon, salt, and pepper. Let the mixture simmer for 15-20 minutes, allowing the flavors to meld together. Taste and adjust seasoning if needed.
5. While the meat sauce is simmering, rinse the eggplant slices under cold water and pat them dry with paper towels. In the same skillet, add more olive oil and fry the eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
6. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for a minute until lightly golden. Slowly pour in the milk while whisking continuously to avoid lumps. Cook the sauce until it thickens and coats the back of a spoon. Stir in half of the Parmesan cheese until melted and smooth. Remove from heat.
7. Assemble the Moussaka in a baking dish by layering half of the eggplant slices on the bottom. Top with the meat sauce, spreading it evenly, and then add the remaining eggplant slices on top.
8. Pour the béchamel sauce over the top layer of eggplant, making sure to cover it completely. Sprinkle the remaining Parmesan cheese and breadcrumbs over the béchamel.
9. Place the Moussaka in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbling.
Enjoy this delightful Moussaka hot out of the oven, letting its layers of flavors and textures envelop your taste buds. Serve with a crisp green salad or a side of tzatziki for a complete and satisfying meal. This recipe is perfect for a cozy night in or a special gathering, impressing your guests with its rustic charm and delicious taste. Embrace the warmth of the Mediterranean with every bite of this classic dish!
