Classic Greek Moussaka
This classic Greek moussaka is a hearty dish featuring layers of eggplant, potatoes, and a savory meat sauce, all topped with a rich béchamel sauce and baked to perfection. A staple in Greek cuisine, this moussaka recipe captures the essence of Mediterranean flavors, making it a perfect dish for gatherings or a comforting family dinner.
4 large potatoes, peeled and sliced into 1/4 inch rounds
1/4 cup olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 lb ground beef or lamb
1 can (14 oz) crushed tomatoes
1/4 cup red wine
1 tsp cinnam
Preheat oven to 375°F (190°C).
Salt the eggplant slices and let them sit for 30 minutes to draw out bitterness, then rinse and pat dry.
In a large pan, heat half the olive oil over medium heat. Add the potato slices and fry until golden. Set aside.
In the same pan, add the remaining olive oil. Cook the eggplant slices until golden on both sides. Set aside.
In a separate pan, cook the onion and garlic until soft. Add the ground meat and brown. Pour in the red wine, crushed tomatoes, cinnamon, allspice, salt, and pepper. Simmer for 20 minutes.
Layer half the potatoes in a baking dish, followed by a layer of eggplant slices, and then half the meat sauce. Repeat the layers.
For the béchamel sauce, melt the butter in a saucepan. Whisk in the flour and cook for a minute. Gradually add the milk, whisking constantly, until the sauce thickens. Remove from heat and stir in the nutmeg, Parmesan, and egg yolks. Season with salt and pepper.
Pour the béchamel sauce over the moussaka layers. Bake for 45 minutes, or until the top is golden and bubbly.
Let the moussaka cool for 10 minutes before serving.