Outrageously Delicious Greek Moussaka (Print Version)
# Ingredients:
→ Vegetables
01 -
2 large eggplants, sliced into 6 mm rounds
→ Meat Filling
02 -
500 g ground lamb or beef
03 -
1 medium onion, finely chopped
04 -
2 garlic cloves, minced
05 -
2 tablespoons tomato paste
06 -
1 teaspoon ground cinnamon
07 -
2 tablespoons olive oil
08 -
Salt and freshly ground black pepper, to taste
→ Béchamel Sauce
09 -
60 g unsalted butter
10 -
60 g all-purpose flour
11 -
600 ml whole milk
12 -
1/4 teaspoon freshly grated nutmeg
13 -
Salt to taste
→ Topping
14 -
80 g grated Kefalotyri or Parmesan cheese
# Instructions:
01 -
Arrange the eggplant slices on a tray, sprinkle with salt, and let stand for 30 minutes to release bitterness.
02 -
Heat olive oil in a large pan over medium heat. Add chopped onion and garlic; cook until softened. Add ground meat, season with salt and black pepper, and cook until browned.
03 -
Stir tomato paste and ground cinnamon into the meat mixture. Reduce heat and simmer for 10 minutes.
04 -
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until a thick, smooth sauce forms. Season with salt and nutmeg.
05 -
Lightly oil a baking dish. Layer half the eggplant slices at the base, spread the entire meat mixture over them, cover with the remaining eggplant, and pour béchamel sauce evenly on top.
06 -
Sprinkle grated Kefalotyri or Parmesan cheese over the béchamel. Bake in a preheated oven at 175°C for 45 minutes until the surface is golden brown.
07 -
Allow to cool for 10–15 minutes before slicing and serving.
# Notes:
01 -
Salting eggplant slices and letting them rest removes excess moisture and bitterness, resulting in a better texture after baking.