How to prepare a Classic Greek Moussaka

The classic moussaka from Greece.

Serves 4.

Ingredients:

• 2 medium-sized eggplants
• Salt
• Olive oil (for brushing and frying)
• 500 grams (1.1 lbs) ground beef or lamb
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 400 grams (14 oz) canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper (to taste)
• 50 grams (1/2 cup) breadcrumbs
• 50 grams (1/2 cup) grated Parmesan cheese

For the béchamel sauce:

• 50 grams (1/4 cup) unsalted butter
• 50 grams (1/2 cup) all-purpose flour
• 500 ml (2 cups) milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper (to taste)
• 2 large eggs, lightly beaten

Preparation:

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplants into approximately 1-centimeter thick rounds. Sprinkle salt over the slices and let them sit for about 20 minutes to draw out excess moisture. Rinse the slices and pat them dry with paper towels.
3. Brush the eggplant slices lightly with olive oil and arrange them on a baking sheet. Bake in the preheated oven for about 20 minutes or until they become golden and tender. Set them aside.
4. In a large frying pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
5. Add the ground beef or lamb to the pan and cook until browned, breaking up any lumps with a spoon.
6. Stir in the crushed tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. Simmer the mixture for about 15-20 minutes until the flavors meld together and the sauce thickens slightly. Remove from heat.
7. In a separate saucepan, melt the butter for the béchamel sauce over medium heat. Add the flour and whisk constantly for about a minute until the mixture turns golden.
8. Gradually pour in the milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes until it thickens. Remove from heat and season with salt, pepper, and ground nutmeg.
9. Slowly pour the beaten eggs into the sauce while whisking vigorously. The sauce should become smooth and creamy.
10. Grease a baking dish with olive oil. Sprinkle half of the breadcrumbs over the bottom of the dish.
11. Arrange a layer of half of the baked eggplant slices over the breadcrumbs.
12. Spread the meat mixture evenly over the eggplant layer.
13. Add another layer of the remaining eggplant slices.
14. Pour the béchamel sauce over the top, spreading it evenly to cover the entire dish.
15. Sprinkle the grated Parmesan cheese and the remaining breadcrumbs on top.
16. Bake the moussaka in the preheated oven for about 45-50 minutes or until the top turns golden brown and the sauce is set.
17. Remove from the oven and let it rest for about 15 minutes before serving to allow the moussaka to set and flavors to meld together.

Serve the classic moussaka hot as a main course. It pairs well with a fresh salad and crusty bread.