Classic Moussaka

Classic Moussaka is a beloved Greek dish that boasts rich layers of eggplant, a spiced meat sauce, and a creamy béchamel topping. Ideal for special occasions or a comforting family dinner, this classic recipe combines savory and indulgent flavors to create a meal that is both satisfying and memorable.

Ingredients:

For the Eggplant:

2 large eggplants, sliced into 1/4-inch rounds

Salt

Olive oil, for brushing

For the Meat Sauce:

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 pound ground lamb or beef

1/2 cup red wine

1 (14.5-ounce) can diced tomatoes

2 tablespoons tomato paste

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 teaspoon dried oregano

Salt and pepper, to taste

For the Béchamel Sauce:

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

1/4 teaspoon ground nutmeg

1/2 cup grated Parmesan cheese

2 large eggs, beaten

For Assembly:

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Directions:

Prepare the Eggplant:

Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture. Pat dry with paper towels.

Brush both sides of the eggplant slices with olive oil and place them in a single layer on the baking sheet.

Roast for 20-25 minutes, flipping halfway through, until golden brown and tender. Set aside.

Prepare the Meat Sauce:

Heat olive oil in a large skillet over medium heat. Then add chopped onion and cook until softened, about 5 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Add ground lamb or beef, cooking until browned, breaking it up with a spoon as it cooks.

Pour in red wine and cook until evaporated, about 2-3 minutes.

Stir in diced tomatoes, tomato paste, cinnamon, allspice, oregano, salt, and pepper. Simmer for 20-25 minutes until the sauce is thickened and flavorful. Set aside.

Prepare the Béchamel Sauce:

Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.

Gradually whisk in milk, stirring constantly until the sauce thickens and comes to a gentle boil.

Remove from heat, stir in ground nutmeg and grated Parmesan cheese. Allow to cool slightly before whisking in beaten eggs until smooth and well combined.

Assemble the Moussaka:

Reduce oven temperature to 350°F (175°C).

In a 9×13-inch baking dish, sprinkle breadcrumbs evenly over the bottom.

Layer half of the roasted eggplant slices over the breadcrumbs. Spread the meat sauce evenly over the eggplant layer.

Top with the remaining eggplant slices. Pour the béchamel sauce over the top, spreading it out evenly.

Sprinkle grated Parmesan cheese over the béchamel.

Bake the Moussaka:

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the sauce is bubbling.

Allow the moussaka to cool for 15-20 minutes before serving.

Serve:

Garnish with chopped fresh parsley.

Serve warm and enjoy your Classic Moussaka!

Serving Tips:

Let it Rest: Allow the moussaka to cool for 15-20 minutes after baking. This resting period helps the layers set, making it easier to cut and serve.

Garnish: Just before serving, garnish with freshly chopped parsley to add a burst of color and freshness.

Accompaniments: Classic moussaka pairs well with a side of Greek salad, pita bread, or a dollop of Greek yogurt. A crisp white wine or a light red wine also complements the dish beautifully.

Serving Size: Use a sharp knife to cut the moussaka into squares. A large serving spoon or spatula will help you lift the portions from the dish cleanly.

Storage Tips:

Refrigeration: Store leftovers in an airtight container in the refrigerator. Classic moussaka can be kept for up to 3-4 days.

Freezing: To freeze moussaka, let it cool completely, then transfer it to a freezer-safe container or wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months.

Reheating: For best results, reheat moussaka in the oven. Preheat the oven to 350°F (175°C) and cover the dish with foil to prevent it from drying out. Bake for 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave, though the texture may be slightly different.

Thawing: If frozen, thaw the moussaka in the refrigerator overnight before reheating. This helps maintain its flavor and texture.

Related Recipes:

• Easy and Quick Lazy Lasagna Recipe
• Khoresh Bademjan (Persian Eggplant Stew)
• Creamy Garlic Parmesan White Sauce

FAQs:

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