Preparing the Eggplant:
- Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
- Prepare the Eggplant: Slice the eggplants and brush each slice with olive oil on both sides. Season with salt.
- Bake: Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 20-25 minutes, turning halfway through, until the eggplant is tender and lightly browned. Remove from oven and set aside.
Making the Meat Sauce:
- Sauté: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
- Cook the Meat: Add the ground lamb or beef, breaking it up with a spoon. Cook until browned.
- Add Tomatoes and Spices: Stir in the crushed tomatoes, tomato paste, red wine (if using), cinnamon, allspice, nutmeg, salt, and pepper. Simmer for about 15 minutes until the sauce has thickened. Set aside.
Preparing the Béchamel Sauce:
- Melt Butter: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute to create a roux.
- Add Milk: Gradually whisk in the warm milk, ensuring there are no lumps. Add nutmeg, salt, and white pepper. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.
- Finish the Sauce: Remove from heat. Stir in the grated Parmesan until melted. Slowly whisk in the egg yolks. Set aside.
Assembling the Moussaka:
- Layer the Dish: In a deep baking dish, layer half of the eggplant slices. Cover with the meat sauce, then layer the remaining eggplant slices on top.
- Top with Béchamel: Pour the béchamel sauce over the top layer of eggplant, spreading it evenly.
- Bake: Bake in the preheated oven at 350°F (175°C) for about 45 minutes, or until the top is golden and bubbly.
- Rest and Serve: Let the moussaka stand for about 20 minutes before serving. This allows the layers to set, making it easier to cut. Garnish with chopped fresh parsley.
Serving Suggestions:
Serve the moussaka with a side of crisp green salad dressed with olive oil and lemon juice to balance the richness of the dish.
Tips for Success:
- Sweating the Eggplant: Optionally, you can salt the eggplant slices and let them sit for 30 minutes before baking to draw out bitterness. Rinse and pat dry before baking.
- Quality Ingredients: Use the best quality meat and the freshest spices you can find for the most flavorful result.
- Make Ahead: Moussaka is a great make-ahead dish. It can be assembled and refrigerated overnight before baking, or baked and then reheated.
Conclusion:
Moussaka is a testament to the depth and richness of Mediterranean cuisine, offering a harmonious blend of savory, spiced meat, tender vegetables, and creamy sauce