MOUSSAKA (Greek Eggplant Casserole)
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Ingredients:
For the Eggplant Layers:
• 3 large eggplants (about 2–2.5 lbs total)
• Olive oil for brushing or frying
• Salt
Optional Potato Layer:
• 2 large potatoes, peeled and sliced ¼ inch thick (optional)
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For the Meat Sauce:
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 500g (about 1 lb) ground beef or lamb (or a mix)
• 400g (14 oz) canned crushed tomatoes
• 2 tablespoons tomato paste
• ½ cup red wine (optional but traditional)
• 1 teaspoon sugar
• 1 cinnamon stick (or ¼ tsp ground cinnamon)
• ¼ teaspoon ground allspice (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)
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For the Béchamel Sauce:
• 4 tablespoons butter (60g)
• 4 tablespoons all-purpose flour (30g)
• 3 cups whole milk (warm)
• A pinch of nutmeg
• Salt and white pepper to taste
• 2 eggs, lightly beaten
• ½ cup grated Kefalotyri or Parmesan cheese
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Instructions:
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Step 1: Prepare the Eggplants (and Potatoes if using)
1. Slice the eggplants into ½ inch thick rounds.
2. Lay them on a tray, sprinkle with salt, and let them sit for 30–45 minutes to draw out bitterness.
3. Rinse and pat dry with paper towels.
4. Option 1: Brush with olive oil and roast in a 400°F (200°C) oven for 20–25 minutes until soft and slightly browned.
Option 2: Fry in olive oil until golden (more traditional but heavier).
5. If using potatoes, fry or roast the slices until golden and partially cooked.
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Step 2: Make the Meat Sauce
1. In a large pan, heat olive oil and sauté onions until soft.
2. Add garlic and cook for 1 minute.
3. Add ground meat and cook until browned.
4. Stir in tomato paste, cook for 1 minute, then deglaze with red wine (if using).
5. Add crushed tomatoes, sugar, cinnamon stick, allspice, salt, and pepper.
6. Simmer uncovered for 20–30 minutes until thickened. Stir in parsley at the end.
7. Remove cinnamon stick if used.
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Step 3: Make the Béchamel Sauce
1. In a saucepan, melt butter over medium heat.
2. Add flour and whisk for 1–2 minutes (do not brown).
3. Gradually add warm milk, whisking constantly to avoid lumps.
4. Cook until thick and creamy (about 5–7 minutes), then season with salt, white pepper, and nutmeg.
5. Remove from heat and let cool slightly.
6. Stir in beaten eggs and half of the grated cheese quickly (so the eggs don’t scramble).
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Step 4: Assemble the Moussaka
1. Preheat oven to 375°F (190°C).
2. Lightly oil a large baking dish (~9×13 inches).
3. Layering (bottom to top):
• Potato slices (if using)
• Half of the eggplants
• All the meat sauce
• Remaining eggplants
• Béchamel sauce (spread evenly)
4. Sprinkle remaining cheese on top.
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Step 5: Bake and Serve
1. Bake uncovered for 45–60 minutes until the top is golden brown and bubbling.
2. Let it rest for at least 30 minutes before slicing — this helps it set and enhances the flavor.
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Optional Tips:
• You can substitute zucchini for some eggplant.
• Use lamb for a richer, more traditional flavor.
• You can make the meat sauce and eggplants a day ahead — just assemble and bake the next day.
