Traditional Moussaka with Eggplant
Tradicionalno jelo · Balkan
A classic, layered Balkan moussaka featuring tender eggplant, a rich, spiced meat sauce, and a creamy béchamel topping, baked to golden perfection.
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Sastojci
- Eggplant3 large
- Ground lamb or beef500g
- Onions2 medium
- Garlic3 cloves
- Tomatoes, crushed400g
- Tomato paste2 tbsp
- Red wine100ml
- Cinnamon1 tsp
- Nutmeg1/2 tsp
- Bay leaf1
- Butter100g
- All-purpose flour100g
- Milk1 liter
- Eggs2
- Parmesan cheese, grated50g
- Olive oilfor frying
- Saltto taste
- Black pepperto taste
Koraci
- 1
Slice eggplants lengthwise, salt them, and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry or bake eggplant slices until golden brown.
- 3
Sauté chopped onions and garlic in olive oil until softened. Add ground meat and brown it.
- 4
Stir in crushed tomatoes, tomato paste, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer for 30 minutes.
- 5
Prepare the béchamel: Melt butter, whisk in flour to make a roux. Gradually whisk in milk until smooth and thickened. Cook for 5 minutes.
- 6
Remove béchamel from heat. Whisk in eggs and grated Parmesan cheese. Season with salt and pepper.
- 7
Layer the moussaka: Arrange half the eggplant slices in a greased baking dish. Top with the meat sauce, then the remaining eggplant slices.
- 8
Pour the béchamel sauce evenly over the top layer.
- 9
Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, or until the top is golden brown and bubbly.
- 10
Let it rest for 15-20 minutes before serving.
