Classic Greek Moussaka

This traditional Greek Moussaka is a comforting layered dish featuring tender eggplant, spiced ground lamb, and a creamy béchamel sauce. The flavors are rich and savory, with hints of cinnamon and nutmeg that elevate the dish. Perfect for a hearty dinner, this recipe respects classic culinary methods and is sure to impress with its depth of flavor and satisfying textures.

Ingredients:

• 2 large eggplants, sliced
• 1 pound ground lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/4 cup olive oil
• 2 cups milk
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 large eggs

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sprinkle the sliced eggplant with salt and let it sit for 30 minutes to draw out moisture. Rinse and pat dry.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
4. Add the ground lamb to the skillet, cooking until browned. Stir in the crushed tomatoes, tomato paste, cinnamon, nutmeg, salt, and pepper. Simmer for 15 minutes.
5. In another skillet, heat olive oil and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
6. For the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk while whisking continuously until thickened. Remove from heat and stir in the Parmesan cheese.
7. In a bowl, whisk the eggs and temper them with a bit of the béchamel sauce before mixing it all together.
8. In a greased baking dish, layer half of the eggplant slices, followed by the meat sauce, the remaining eggplant, and finally the béchamel sauce on top.
9. Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly. Let it cool for 10 minutes before serving.