“Moussaka is a beloved Greek dish that combines layers of tender eggplant, flavorful meat sauce, and creamy béchamel sauce, creating a hearty and satisfying meal. At BoGosto, our moussaka is a customer favorite, known for its comforting flavors and wholesome ingredients. With our detailed recipe, you can recreate this classic Mediterranean dish in your own kitchen.”
Ingredients:
For the Eggplant Layers:
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt
- Olive oil for brushing
For the Meat Sauce:
- 1 pound ground lamb or beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions:
- Prepare the Eggplant:
- Place the eggplant slices in a colander and sprinkle generously with salt. Let them sit for about 30 minutes to draw out bitterness. Rinse and pat dry with paper towels.
- Preheat the oven to 400°F (200°C). Brush the eggplant slices with olive oil and arrange them on a baking sheet. Bake for about 20 minutes, turning once, until softened and lightly browned. Remove from the oven and set aside.
- Make the Meat Sauce:
- In a large skillet or frying pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened and fragrant.
- Add the ground lamb or beef, breaking it up with a spoon, and cook until browned.
- Stir in the crushed tomatoes, red wine (if using), dried oregano, ground cinnamon, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
- Prepare the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.
- Gradually whisk in the milk, whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.
- Remove from heat and season with ground nutmeg, salt, and black pepper. Stir in the grated Parmesan cheese until melted and smooth. Set aside.
- Assemble the Moussaka:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Arrange half of the baked eggplant slices in the bottom of the prepared baking dish, overlapping slightly.
- Spread half of the meat sauce evenly over the eggplant layer.
- Arrange the remaining eggplant slices on top, followed by the remaining meat sauce.
- Pour the béchamel sauce evenly over the top, spreading it with a spatula to cover the entire surface.
- Bake and Serve:
- Place the moussaka in the preheated oven and bake for 45-50 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it rest for 10-15 minutes before serving.
- Garnish with fresh chopped parsley, if desired, and serve warm.