12 servings
AuthorMyHorioTotal Time2 hrsDifficultyIntermediateMoussaka is one of the most popular dishes in Greece, and can be found in almost every taverna.
There are many recipe variations. This particular moussaka recipe is a bit different, as it uses baked eggplant instead of fried.
Remove the stems from the eggplants and cut them into 1/2" (1 cm) slices. Sprinkle with salt and place the eggplants in a strainer for half an hour so they can sweat.
Alternatively, lay the eggplant slices out on a paper towel and sprinkle them with salt.
While the eggplants are sweating, you can start preparing the meat sauce.
Heat a large pot to medium heat, and add a bit of olive oil. Add the chopped onions and sauté until softened and slightly brown in color (about 15 to 20 minutes).
Add the ground beef and garlic, breaking it up with a wooden spoon.
Cook until there is no pink left, and drain in a colander if there is excess fat.
Add the red wine and tomato paste, and cook until there is no liquid left on the bottom of the pan.
At this point, add the diced tomatoes, sugar, cinnamon, parsley, oregano, allspice, salt, pepper, and chili flakes (if using).
Simmer just below medium heat with the lid off for about 30 minutes, or until most of the juices have evaporated.
While meat sauce is simmering, turn the oven on to 350 F (180 C).
Rinse eggplant slices with water, and squeeze each slice with your hands to get rid of any excess water.
Pat them dry with a paper towel, and arrange them in one layer on an oiled baking sheet.
Drizzle with olive oil, and bake for 25 minutes.
While eggplants are baking, you can prepare the bechamel sauce.
Melt butter in saucepan over medium-low heat.
Stir until butter starts to foam and turn a golden brown.
Add the flour and whisk for a couple of minutes to cook the flour.
Slowly pour in 2 cups of milk, and keep whisking until sauce thickens.
Incorporate 1 more cup of milk, continuing to stir until slightly thick.
Remove the saucepan from the stove, add the grated parmesan cheese, and whisk until melted.
Set aside.
In a small bowl, mix two egg yolks with a fork.
Slowly trickle a ladleful of the hot bechamel sauce into the yolks, stirring constantly.
Follow with a second ladle of bechamel sauce, and a third.
Pour the egg mixture into the larger pot of bechamel sauce, and whisk until smooth.
Stir in the nutmeg (about 1/8 tsp), and add salt and pepper to taste.
To assemble the moussaka, brush a bit of olive oil onto a 13 x 10 inch (33 cm x 25 cm) baking dish.
Layer half the eggplants on the bottom.
Next, add all the meat sauce and spread evenly over the eggplant.
Layer the remainder of eggplants on top of meat sauce.
Top with bechamel sauce, and sprinkle with nutmeg.
Bake for one hour at 350F (180 C) or until the top is a beautiful golden brown color.
Take moussaka out of the oven, and let it cool for at least 30 minutes before cutting.
Serve moussaka with fresh bread and a greek salad.
See more delicious main meals here.
Enjoy!
Ingredients
Directions
Remove the stems from the eggplants and cut them into 1/2" (1 cm) slices. Sprinkle with salt and place the eggplants in a strainer for half an hour so they can sweat.
Alternatively, lay the eggplant slices out on a paper towel and sprinkle them with salt.
While the eggplants are sweating, you can start preparing the meat sauce.
Heat a large pot to medium heat, and add a bit of olive oil. Add the chopped onions and sauté until softened and slightly brown in color (about 15 to 20 minutes).
Add the ground beef and garlic, breaking it up with a wooden spoon.
Cook until there is no pink left, and drain in a colander if there is excess fat.
Add the red wine and tomato paste, and cook until there is no liquid left on the bottom of the pan.
At this point, add the diced tomatoes, sugar, cinnamon, parsley, oregano, allspice, salt, pepper, and chili flakes (if using).
Simmer just below medium heat with the lid off for about 30 minutes, or until most of the juices have evaporated.
While meat sauce is simmering, turn the oven on to 350 F (180 C).
Rinse eggplant slices with water, and squeeze each slice with your hands to get rid of any excess water.
Pat them dry with a paper towel, and arrange them in one layer on an oiled baking sheet.
Drizzle with olive oil, and bake for 25 minutes.
While eggplants are baking, you can prepare the bechamel sauce.
Melt butter in saucepan over medium-low heat.
Stir until butter starts to foam and turn a golden brown.
Add the flour and whisk for a couple of minutes to cook the flour.
Slowly pour in 2 cups of milk, and keep whisking until sauce thickens.
Incorporate 1 more cup of milk, continuing to stir until slightly thick.
Remove the saucepan from the stove, add the grated parmesan cheese, and whisk until melted.
Set aside.
In a small bowl, mix two egg yolks with a fork.
Slowly trickle a ladleful of the hot bechamel sauce into the yolks, stirring constantly.
Follow with a second ladle of bechamel sauce, and a third.
Pour the egg mixture into the larger pot of bechamel sauce, and whisk until smooth.
Stir in the nutmeg (about 1/8 tsp), and add salt and pepper to taste.
To assemble the moussaka, brush a bit of olive oil onto a 13 x 10 inch (33 cm x 25 cm) baking dish.
Layer half the eggplants on the bottom.
Next, add all the meat sauce and spread evenly over the eggplant.
Layer the remainder of eggplants on top of meat sauce.
Top with bechamel sauce, and sprinkle with nutmeg.
Bake for one hour at 350F (180 C) or until the top is a beautiful golden brown color.
Take moussaka out of the oven, and let it cool for at least 30 minutes before cutting.
Serve moussaka with fresh bread and a greek salad.
See more delicious main meals here.
Enjoy!