Moussaka (Eggplant, Meat, and Béchamel Casserole)

Name: Moussaka (Eggplant, Meat, and Béchamel Casserole)
Yield: 6-8
Ingredients: For vegetables: 2-3 large eggplants, sliced 1cm thick; Olive oil for frying; Salt; For meat sauce: 500g ground lamb or beef; 1 onion, finely chopped; 3 cloves garlic, minced; 400g crushed tomatoes or passata; 2 tbsp tomato paste; ½ tsp cinnamon (optional); Pinch allspice or clove (optional); Salt, pepper, olive oil; For béchamel: 60g butter; 60g flour; 800ml milk; 2 eggs; 80-100g hard cheese (kefalotyri, graviera, or parmesan), grated; Salt, nutmeg

From: Greece

Servings: 6-8

Difficulty: Medium

Ingredients

For vegetables: 2-3 large eggplants, sliced 1cm thick
Olive oil for frying
Salt
For meat sauce: 500g ground lamb or beef
1 onion, finely chopped
3 cloves garlic, minced
400g crushed tomatoes or passata
2 tbsp tomato paste
½ tsp cinnamon (optional)
Pinch allspice or clove (optional)
Salt, pepper, olive oil
For béchamel: 60g butter
60g flour
800ml milk
2 eggs
80-100g hard cheese (kefalotyri, graviera, or parmesan), grated
Salt, nutmeg

Instructions

EGGPLANT: Slice eggplants 1cm thick. Salt and let drain for 30 minutes. Rinse and pat dry. Brush with oil. Roast at 200°C or pan-fry until soft and lightly browned. Set aside.
MEAT SAUCE: Sauté onion in olive oil until soft. Add garlic, cook 2 minutes. Add ground meat, brown well, 10 minutes. Add tomato, tomato paste, cinnamon, allspice, salt, pepper. Simmer until thick, 20-30 minutes.
BÉCHAMEL: Make roux with butter and flour, cook 1-2 minutes. Whisk in warm milk gradually until smooth and thick. Season with salt and nutmeg. Off heat, whisk in beaten eggs and cheese.
ASSEMBLE in an oiled baking dish:
- Layer of eggplant on bottom
- Spread meat sauce over
- Top with remaining eggplant
- Pour béchamel over the top
BAKE at 180-190°C for 40-50 minutes until top is set and golden. The top will puff slightly.
Cool 5-10 minutes before cutting into squares.