Enjoy a rich and flavorful Greek Moussaka, a layered casserole with eggplant, ground meat, and creamy béchamel sauce. This classic dish is perfect for family gatherings and special occasions.
Preparation time
45min
Cooking time
45min
Ingredients
6 Servings
- 1 tsp black pepper
- 60 g butter
- 400 g canned tomatoes
- 0.5 tsp cinnamon
- 2 egg yolks
- 2 eggplant
- 60 g flour
- 3 garlic cloves
- 100 g grated cheese
- 500 g ground beef
- 500 ml milk
- 0.5 tsp nutmeg
- 120 ml olive oil
- 1 onion
- 2 tbsp parsley
- 120 ml red wine
- 1 tsp salt
- 2 tbsp tomato paste
Directions
Step 1
Preheat the oven to 200°C (390°F).
Step 2
Slice the eggplants into 1 cm thick rounds, sprinkle with salt, and let them sit for 30 minutes to remove bitterness. Pat them dry with paper towels.
Step 3
Heat some olive oil in a large frying pan and fry the eggplant slices until golden brown on both sides. Set aside on paper towels to drain excess oil.
Step 4
In a large skillet, heat 2 tbsp of olive oil and sauté the chopped onion until translucent. Add the garlic and cook for another minute.
Step 5
Add the ground beef to the skillet and cook until browned. Stir in the tomato paste, canned tomatoes, red wine, parsley, cinnamon, salt, and pepper. Simmer for 20 minutes until the sauce thickens. Set aside.
Step 6
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add the milk, whisking continuously until the sauce thickens. Remove from heat and stir in the nutmeg, egg yolks, and grated cheese.
Step 7
In a baking dish, layer half of the eggplant slices on the bottom. Spread the meat sauce evenly over the eggplants. Top with the remaining eggplant slices and pour the béchamel sauce over the top.
Step 8
Bake in the preheated oven for 45 minutes until the top is golden brown and bubbly. Allow the moussaka to cool for 15 minutes before serving.