Moussaka
Moussaka is a traditional Greek dish that layers eggplant, potatoes, and a savory meat sauce, topped with a creamy béchamel sauce and baked to perfection. This dish combines unique flavors and textures that make it a beloved comfort food in Greek cuisine and beyond.
4 large potatoes, sliced into 1/4 inch rounds
1 lb ground beef or lamb
1 large onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/4 cup red wine
1 tsp cinnamon
1/2 tsp allspice
1/4
Preheat oven to 375°F (190°C).
Brush eggplant and potato slices with olive oil, season with salt, and bake on a baking sheet for 25 minutes, until soft.
In a large skillet, cook the onion, garlic, and ground meat until the meat is browned. Drain excess fat.
Add crushed tomatoes, red wine, cinnamon, allspice, parsley, salt, and pepper to the meat. Simmer for 20 minutes.
Layer the bottom of a deep baking dish with half of the potatoes, followed by a layer of eggplant, and then the meat sauce. Repeat the layers, finishing with eggplant on top.
To make the béchamel sauce: Melt butter in a saucepan, whisk in flour until smooth. Gradually add milk, whisking continuously until the sauce thickens. Remove from heat, stir in nutmeg, Parmesan, egg yolks, salt, and pepper.
Pour the béchamel sauce over the assembled moussaka.
Bake for 45 minutes, or until the top is golden brown and the sauce is bubbly.
Let cool for 10 minutes before serving.