Outrageously Delicious Greek Moussaka (Print Version)
# Ingredients:
→ Main Components
01 -
2 large eggplants
02 -
500 g ground lamb or beef
03 -
1 large onion, finely chopped
04 -
3 cloves garlic, minced
05 -
2 tablespoons tomato paste
06 -
1/2 teaspoon ground cinnamon
07 -
60 ml olive oil
→ Béchamel Sauce
08 -
60 g unsalted butter
09 -
60 g plain flour
10 -
500 ml whole milk
11 -
1/4 teaspoon ground nutmeg
12 -
Salt, to taste
→ Finishing
13 -
50 g grated Kefalotyri or Parmesan cheese
# Instructions:
01 -
Slice the eggplants into 6 mm rounds, sprinkle evenly with salt, and let rest for 30 minutes to eliminate bitterness.
02 -
Heat olive oil in a large pan over medium heat. Sauté chopped onions and minced garlic until softened. Add ground meat and cook until well browned.
03 -
Incorporate tomato paste and ground cinnamon to the meat. Mix thoroughly, season with salt and pepper, and simmer on low for 10 minutes.
04 -
Melt the butter in a saucepan. Whisk in the flour until smooth, then gradually add milk, whisking constantly to avoid lumps. Cook over medium heat until thickened. Season with salt and ground nutmeg.
05 -
Pat eggplant slices dry with kitchen paper. In a deep baking dish, arrange half of the eggplant to cover the base. Spread the entire meat mixture evenly on top, then layer with remaining eggplant. Pour béchamel sauce over the top, ensuring full coverage, and sprinkle with grated cheese.
06 -
Bake in a preheated oven at 175°C for 45 minutes, until the surface is golden brown and bubbling.
# Notes:
01 -
Allow the casserole to rest for at least 15 minutes before slicing to help layers set and enhance flavor.