Classic Greek Moussaka
Traditional dish · Greek
A traditional Greek moussaka featuring layers of eggplant, a rich lamb or beef ragu, and a creamy béchamel sauce, baked to golden perfection.
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Ingredients
- Eggplant3 large
- Ground lamb or beef1 lb
- Onion, finely chopped1 large
- Garlic, minced3 cloves
- Crushed tomatoes1 (14.5 oz) can
- Red wine1/2 cup
- Cinnamon stick1
- Allspice1/4 tsp
- Butter1/2 cup
- All-purpose flour1/2 cup
- Milk, warm3 cups
- Eggs, lightly beaten2
- Nutmeg, grated1/4 tsp
- Olive oil1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice eggplants lengthwise, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry.
- 2
Fry or bake eggplant slices until golden brown.
- 3
In a large skillet, sauté onion and garlic in olive oil. Add ground meat and brown. Drain excess fat.
- 4
Stir in crushed tomatoes, red wine, cinnamon stick, and allspice. Simmer for 20-30 minutes until sauce thickens.
- 5
Remove cinnamon stick. Season meat sauce with salt and pepper.
- 6
For the béchamel: Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in warm milk until smooth and thickened.
- 7
Remove from heat. Stir in beaten eggs, nutmeg, salt, and pepper. Mix well.
- 8
Assemble the moussaka: Layer half the eggplant slices in a greased baking dish. Top with the meat sauce. Add the remaining eggplant slices.
- 9
Pour the béchamel sauce evenly over the top layer of eggplant.
- 10
Bake at 375°F (190°C) for 45-60 minutes, or until the top is golden brown and bubbly.
- 11
Let rest for at least 20 minutes before serving.
