Savory Greek Moussaka with Fresh Mint and Béchamel Sauce

Name: Savory Greek Moussaka with Fresh Mint and Béchamel Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Main Course
Ingredients: Ground lamb or beef; Onion; Garlic cloves; Crushed tomatoes; Red wine; Tomato paste; Ground cinnamon; Ground allspice; Salt and pepper; Fresh mint leaves; Eggplants; Olive oil; Salt and pepper; Whole milk; Unsalted butter; All-purpose flour; Parmesan cheese; Ground nutmeg; Salt; Assorted grated cheese; Fresh parsley

A Classic Mediterranean Comfort Dish

Explore the authentic taste of Greece with this rich and savory Moussaka, layered with eggplant, spiced meat, and a creamy Béchamel topping.

2 h 30 min
8
Intermediate

Ingredients

For the Meat Filling

Ground lamb or beef

2 lbs

Onion

1 large, finely chopped

Garlic cloves

3, minced

Crushed tomatoes

1 can (14 oz)

Red wine

1/2 cup

Tomato paste

2 tbsp

Ground cinnamon

1 tsp

Ground allspice

1 tsp

Salt and pepper

to taste

Fresh mint leaves

finely chopped

For the Eggplant Layer

Eggplants

3 large, sliced lengthwise

Olive oil

for brushing

Salt and pepper

to taste

For the Béchamel Sauce

Whole milk

4 cups

Unsalted butter

1 stick (1/2 cup)

All-purpose flour

1/2 cup

Parmesan cheese

1/2 cup, grated

Ground nutmeg

1/4 tsp

Salt

to taste

For the Topping

Assorted grated cheese

1 cup (Kefalotyri, Gruyère, or Mozzarella)

Fresh parsley

chopped

Preparation

Marinating the Meat Filling

Heat oil

Heat olive oil in a large skillet over medium heat.

Sauté aromatics

Add chopped onions and garlic, sauté until translucent.

Cook meat and simmer

Add ground meat and cook until browned. Stir in crushed tomatoes, red wine, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 30 minutes until thick.

Preparing the Eggplant

Preheat oven

Preheat the oven to 400°F (200°C).

Season eggplant

Brush eggplant slices with olive oil and season with salt and pepper.

Roast

Arrange on baking sheets and roast for 20 minutes, turning once, until tender and golden brown.

Ensure the eggplants are well-drained before layering to avoid a soggy base. You can grill the eggplant for added smokiness.

Cooking Process

Meat Layer

Spread half of the meat filling into the bottom of a greased 9x13 inch baking dish.

Eggplant Layer

Arrange half of the eggplant slices over the meat. Repeat with remaining meat and eggplant.

Béchamel Topping

Pour and evenly spread the prepared Béchamel sauce over the top layer of eggplant. Sprinkle with cheese.

Plating & Serving