Delicious Eggplant Moussaka Recipe: A Traditional Greek Comfort Food

Eggplant Moussaka is a traditional Greek dish that combines layers of tender eggplant, a rich meat sauce, and a creamy béchamel topping. This hearty

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casserole is perfect for family dinners or special occasions, offering a taste of Mediterranean comfort food that is both satisfying and flavorful.

Eggplant MoussakaPhoto byFood Fusion Frenzy

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt, for sprinkling
• 1/4 cup olive oil
• 1 pound ground beef or lamb
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon ground allspice
• Salt and pepper to taste
• 1/4 cup red wine (optional)
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk, warmed
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten

Instructions:

1. Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry. Preheat your oven to 375°F (190°C). Brush the eggplant slices with olive oil and place them on a baking sheet. Roast for 20-25 minutes, turning once, until tender and golden brown.
2. Make the Meat Sauce: In a large skillet, heat the remaining olive oil over medium heat. Add the ground beef or lamb and cook until browned. Add the chopped onion and garlic, cooking until softened. Stir in the diced tomatoes, tomato paste, cinnamon, oregano, allspice, salt, pepper, and red wine (if using). Simmer for 20 minutes, until the sauce thickens. Stir in the chopped parsley and set aside.
3. Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly golden. Gradually whisk in the warmed milk, continuing to whisk until the sauce thickens. Remove from heat and stir in the nutmeg, salt, pepper, and Parmesan cheese. Allow the sauce to cool slightly before whisking in the beaten eggs.
4. Assemble the Moussaka: In a greased 9x13-inch baking dish, layer half of the roasted eggplant slices. Spread the meat sauce evenly over the eggplant. Top with the remaining eggplant slices. Pour the béchamel sauce over the top, spreading it evenly.
5. Bake: Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the moussaka is bubbling. Let it cool for 10-15 minutes before serving.

Serving Suggestions: Eggplant Moussaka pairs wonderfully with a fresh Greek salad, crusty bread, or a side of roasted vegetables. For a complete Mediterranean meal, serve it with a glass of red wine or a refreshing lemonade.

Conclusion:

Eggplant Moussaka is a delicious and comforting dish that brings the flavors of Greece to your table. The combination of tender eggplant, savory meat sauce, and creamy béchamel creates a harmonious blend of textures and tastes. This recipe is perfect for family gatherings or special occasions, offering a hearty and satisfying meal that everyone will love. Enjoy making and sharing this traditional Greek dish, and feel free to experiment with different spices and ingredients to make it your own!

Happy cooking! 🍆🇬🇷

What sides do you think you’ll pair with your Eggplant Moussaka? Any special occasions you’re planning to make this for?