Sure, here’s a classic moussaka recipe for you!
Ingredients:
For the Moussaka:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 lb (450g) ground lamb or beef
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz / 400g) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for frying
- 1/2 cup (120ml) red wine (optional)
- 1/4 cup (60ml) water (if needed)
For the Bechamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) whole milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 large eggs, lightly beaten
- 1/2 cup (50g) grated Parmesan cheese
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the sliced eggplants on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes, or until tender. Remove from oven and set aside.
- While the eggplants are roasting, prepare the meat sauce. Heat some olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the ground lamb or beef to the skillet, breaking it up with a spoon. Cook until browned.
- Stir in the crushed tomatoes, tomato paste, dried oregano, dried thyme, salt, and pepper. If using, pour in the red wine. Bring to a simmer and let it cook for about 15-20 minutes, until the sauce has thickened. If it gets too thick, add a little water to reach your desired consistency.
- In a separate saucepan, prepare the bechamel sauce. Melt the butter over medium heat, then whisk in the flour to form a paste (roux). Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk, making sure there are no lumps. Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Season with salt, pepper, and nutmeg.
- Remove the saucepan from the heat and gradually whisk in the beaten eggs. Stir in the grated Parmesan cheese until well combined.
- To assemble the moussaka, layer half of the roasted eggplant slices in the bottom of a greased baking dish. Spoon the meat sauce over the eggplant, spreading it out evenly. Top with the remaining eggplant slices.
- Pour the bechamel sauce over the eggplant and spread it out evenly with a spatula.
- Bake the moussaka in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbling.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy your homemade moussaka!
