Moussaka is a classic Greek dish that is both hearty and delicious. It is made with layers of eggplant, meat, and creamy béchamel sauce. Moussaka is a perfect comfort food and is a great dish to share with family and friends. In this blog post, we will teach you how to make authentic moussaka from scratch.
- 2 large eggplants
- 1 lb ground beef or lamb
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine
- Salt and pepper
- Olive oil
For the béchamel sauce:
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk
- 2 eggs
- 1/2 cup grated parmesan cheese
- Salt and pepper
Preheat your oven to 375°F (190°C).
Cut the eggplants into 1/2 inch slices. Sprinkle them with salt and let them sit for 30 minutes to remove any bitterness.
Rinse the eggplant slices and pat them dry with a paper towel.
Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and the diced onion. Sauté the onion until it is translucent.
Add the minced garlic and ground meat to the skillet. Cook the meat until it is browned.
Add the diced tomatoes, tomato paste, red wine, oregano, cinnamon, and nutmeg to the skillet. Season the mixture with salt and pepper.
Simmer the meat mixture for 15-20 minutes, stirring occasionally.
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk it constantly for 2-3 minutes.
Gradually add the milk to the saucepan, whisking constantly to prevent lumps from forming.
Whisk the eggs in a separate bowl. Add a ladle of the béchamel sauce to the eggs and whisk it together. Add the egg mixture back to the saucepan and whisk it all together.
Stir in the parmesan cheese to the béchamel sauce. Season the sauce with salt and pepper.
Brush a baking dish with olive oil. Layer the eggplant slices on the bottom of the dish. Add a layer of the meat mixture on top of the eggplant.
Repeat the layering process with the remaining eggplant and meat mixture, ending with a layer of eggplant on top.
Pour the béchamel sauce over the top layer of eggplant.
Bake the moussaka for 45-50 minutes, or until the top is golden brown.
Remove the moussaka from the oven and let it cool for 10-15 minutes before serving.