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### Instructions for Making Greek Moussaka
#### 1. **Prepare the Eggplant**
Start by slicing your eggplants into 1/2-inch thick rounds. Lay them out on a large tray and sprinkle both sides with salt. Let them sit for about 30 minutes to allow the salt to draw out excess moisture and bitterness. After 30 minutes, rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels.
Next, heat a little olive oil in a large pan and lightly sauté the eggplant slices on both sides until golden brown and tender. Alternatively, you can brush them with olive oil and bake them in the oven at 375°F (190°C) for about 25-30 minutes until they are soft and slightly browned.
#### 2. **Make the Meat Sauce**
In a large skillet, heat some olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef or lamb to the pan, breaking it up with a spoon. Brown the meat until it’s no longer pink. Once the meat is cooked, stir in the tomato paste, crushed tomatoes, red wine (if using), ground cinnamon, oregano, salt, and pepper. Bring the mixture to a simmer and cook for about 20 minutes, allowing the sauce to thicken and the flavors to meld together. Taste and adjust seasoning if needed.
#### 3. **Prepare the Béchamel Sauce**
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to make a roux. Slowly add the milk while continuing to whisk, ensuring that there are no lumps. Cook the mixture until it thickens, which should take about 5-7 minutes.
Once the sauce has thickened, remove it from the heat and whisk in the ground nutmeg, grated Parmesan cheese, and salt and pepper to taste. Allow the béchamel sauce to cool slightly before adding the egg yolk. Whisk the yolk into the sauce, making sure it is fully incorporated.
#### 4. **Assemble the Moussaka**
Now it’s time to assemble the layers of your Moussaka!
– Preheat your oven to 375°F (190°C).
– In a large baking dish (9×13-inch works well), start by placing a layer of sautéed eggplant slices at the bottom.
– Spread half of the meat sauce over the eggplant layer, then top with another layer of eggplant.
– Add the remaining meat sauce on top of the second layer of eggplant.
– Pour the béchamel sauce over the top, spreading it evenly with a spatula to cover the entire surface.
#### 5. **Bake and Serve**
Top with a sprinkling of additional grated Parmesan or kefalotyri cheese if desired. Place the Moussaka in the preheated oven and bake for 40-45 minutes, or until the top is golden and bubbling. Let the Moussaka cool for about 10 minutes before serving, as this allows the layers to set and makes it easier to cut.
### Final Thoughts
Greek Moussaka is a wonderfully rich and comforting dish that brings together layers of savory flavors, all tied together with a creamy, velvety béchamel sauce. Whether you’re preparing it for a special occasion or just craving a hearty meal, this dish is sure to delight and impress.
The best part about Moussaka is that it tastes even better the next day, so don’t hesitate to make extra! Serve it with a fresh Greek salad or a side of crusty bread to soak up the delicious sauce, and you’ll have a meal that feels like a warm embrace.
Enjoy the flavors of Greece in the comfort of your own home with this classic Moussaka recipe!
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