Creamy Greek Moussaka with Eggplant and Bechamel

Name: Creamy Greek Moussaka with Eggplant and Bechamel
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: Eggplants; Olive Oil; Salt; Ground Lamb or Beef; Onion; Garlic; Red Wine; Crushed Tomatoes; Tomato Paste; Ground Cinnamon; Salt and Pepper; Dried Oregano; Unsalted Butter; All-Purpose Flour; Whole Milk; Parmesan Cheese; Nutmeg; Salt and Pepper; Kefalotyri or Parmesan Cheese

A classic Mediterranean casserole dish

Layers of eggplant, spiced meat, and creamy bechamel, delivering a rich taste of Greek comfort.

2 h 30 min
6
Intermediate

Ingredients

For the Eggplant Layers

Eggplants

2 large — sliced 1/4-inch thick

Olive Oil

1/4 cup — for brushing

Salt

1 tsp

For the Meat Sauce

Ground Lamb or Beef

1 lb

Onion

1 large — finely chopped

Garlic

3 cloves — minced

Red Wine

1/2 cup

Crushed Tomatoes

1 can (14 oz)

Tomato Paste

1 tbsp

Ground Cinnamon

1 tsp

Salt and Pepper

to taste

Dried Oregano

1/2 tsp

For the Bechamel Sauce

Unsalted Butter

4 tbsp

All-Purpose Flour

1/4 cup

Whole Milk

2 cups — warmed

Parmesan Cheese

1/4 cup — grated

Nutmeg

a pinch

Salt and Pepper

to taste

For Assembly

Kefalotyri or Parmesan Cheese

1/2 cup — grated

Preparation

Preparing the Eggplant

Preheat Oven

Preheat the oven to 400°F (200°C).

Use fresh, in-season eggplants for the best flavor and texture.

Arrange Eggplants

Arrange eggplant slices on baking sheets.

Oil and Season

Brush with olive oil and sprinkle with salt.

Preparing the Meat Sauce

Cook Onion

In a large skillet, cook the onion until soft.

Brown Meat and Garlic

Add garlic and ground lamb, cook until browned.

Avoid burning the garlic to prevent a bitter taste.

Simmer Sauce

Stir in red wine, crushed tomatoes, tomato paste, cinnamon, salt, pepper, and oregano. Simmer for 15 minutes.

Let the meat sauce simmer for longer to concentrate the flavors.

Cooking Process

Roasting Eggplants

Roast eggplants for 20 minutes at 400°F until golden.

Cooking Meat Sauce

Simmer the meat sauce mixture for 30 minutes, ensuring a thick consistency.

Making Bechamel

Melt butter, stir in flour to form a roux, gradually whisk in warmed milk, and season with nutmeg and Parmesan cheese.

Plating & Serving