Moussaka is a quintessential dish in the culinary traditions of Greece and the Eastern Mediterranean, beloved for its rich layers of eggplant, spiced meat sauce, and creamy béchamel topping. This delectable casserole is a celebration of flavors and textures, offering a comforting and satisfying meal that’s perfect for gatherings or a hearty family dinner. Below, you’ll find a detailed recipe that pays homage to the traditional preparation of Moussaka, guiding you through each step to create this exquisite dish.
Ingredients:
For the Eggplant:
- 3 large eggplants, sliced into 1/2-inch thick rounds
- Olive oil, for brushing
- Salt, to taste
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (450g) ground lamb or beef
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and white pepper, to taste
- 1/2 cup grated Parmesan cheese
- 2 egg yolks, lightly beaten