Moussaka Recipe

Moussaka is a classic dish in Greek cuisine, consisting of layers of eggplant, minced meat (usually lamb or beef), tomatoes, onions, and a creamy béchamel sauce. It is a hearty and flavorful dish that is popular in many Mediterranean countries and is often served as a main course.

• Ingredients:

• Preparation:

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplants into 1cm thick rounds. Sprinkle with salt and let them sit for 30 minutes to remove excess moisture. Pat dry with paper towels.
3. Heat some olive oil in a large pan over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
4. In the same pan, add a bit more olive oil if needed and sauté the onion and garlic until softened.
5. Add the ground lamb or beef and cook until browned. Drain off any excess fat.
6. Stir in the canned tomatoes, tomato paste, red wine, cinnamon, allspice, nutmeg, salt, and pepper. Simmer for 15-20 minutes.
7. To make the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens.
8. Remove the saucepan from the heat and whisk in the egg yolks. Season with salt and pepper.
9. In a greased baking dish, layer the fried eggplant slices and meat sauce, repeating until all the ingredients are used, with the meat sauce as the top layer.
10. Pour the béchamel sauce over the top and sprinkle with breadcrumbs and Parmesan cheese.
11. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown.
12. Let it rest for a few minutes before serving.