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The Ultimate Greek Moussaka

The Ultimate Greek Moussaka: Indulgent Layers of Flavor

The Ultimate Greek Moussaka is the epitome of comfort food with layers of flavor and rich ingredients.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 2 hours
Course Dinner
Cuisine Greek
Servings 6 slices
Calories 500 kcal

Equipment

  • Skillet
  • Saucepan
  • Baking dish
  • Whisk
  • knife
  • cutting board

Ingredients
  

For the Eggplant Layer

  • 3 large eggplants Use firm eggplants; salting removes bitterness.
  • 1/4 cup olive oil Can substitute with grapeseed oil.
  • 2 teaspoons kosher salt Helps draw moisture from eggplants.

For the Meat Sauce

  • 1 medium onion Chopped, adds natural sweetness.
  • 3 cloves garlic Minced, enhances flavor.
  • 1 pound ground lamb or ground beef Rich flavor from lamb; beef is a great alternative.
  • 1/2 cup red wine Optional, adds depth.
  • 28 ounces crushed tomatoes Sauce base for moisture.
  • 1 teaspoon cinnamon Key seasoning.
  • 1 teaspoon oregano Key seasoning.
  • 1 teaspoon allspice Key seasoning.
  • 1 teaspoon pepper
  • 1 teaspoon salt For seasoning.

For the Béchamel Sauce

  • 1/2 cup unsalted butter Base for béchamel; can use olive oil.
  • 1/2 cup all-purpose flour Thickening agent.
  • 3 cups whole milk Can use almond or oat milk.
  • 2 large egg yolks For creaminess.
  • 1/4 cup Parmesan cheese Optional for extra flavor.
  • 1/4 teaspoon ground nutmeg Enhances flavor.

Instructions
 

Steps

  • Prepare the Eggplant Layer: Slice eggplants into rounds, sprinkle with kosher salt, and let them degorge for about 30 minutes. Rinse, pat dry, and fry in olive oil until golden brown and tender.
  • Make the Meat Sauce: In a large skillet, sauté chopped onion and minced garlic until fragrant. Add ground lamb or beef, browning it well. If using, deglaze with red wine, then stir in crushed tomatoes and chosen spices. Let it simmer for 20-30 minutes.
  • Create the Béchamel Sauce: Melt unsalted butter in a saucepan over medium heat. Whisk in flour until smooth, then slowly pour in warm milk, whisking continuously until thickened. Stir in egg yolks and Parmesan cheese with ground nutmeg.
  • Assemble the Moussaka: Preheat oven to 375°F (190°C). In a baking dish, layer half of the meat sauce, then fried eggplant, repeat with remaining meat sauce and eggplant, and finish with béchamel on top.
  • Bake: Bake for 45-60 minutes, or until top is golden and bubbly. Let rest for 20-30 minutes before slicing.

Notes

Optional: Garnish with fresh parsley for added color.
Keyword baked dish, comfort food, Greek food, layered recipe, Mediterranean, Moussaka