Moussaka is a classic Greek casserole, featuring layers of sautéed eggplant, seasoned ground lamb (or beef) in a tomato sauce, and topped with a thick, creamy Béchamel sauce, then baked until golden.
Ingredients
| Component | Quantity | Notes |
| Eggplants (Aubergine) | 3 large | Sliced lengthwise into 1/2-inch thick slices. |
| Ground Lamb (or Beef) | 1 lb (450g) | |
| Tomato Sauce | 1 cup | Plain puréed tomatoes. |
| Onion | 1 medium | Chopped. |
| Garlic | 3 cloves | Minced. |
| Cinnamon & Allspice | 1/2 tsp each | For authentic Greek seasoning. |
| Béchamel Sauce: | Butter, Flour, Milk, Nutmeg | |
| Hard Cheese (e.g., Kefalotyri or Parmesan) | 1/2 cup | Grated. |
| Olive Oil | For frying/baking. |
Instructions
- Prep Eggplant: Slice the eggplant, brush both sides with olive oil, and bake at 400°F (200°C) for 15-20 minutes, or until tender. This prevents a soggy casserole.
- Make Meat Filling: Sauté the onion, then add the ground lamb. Cook until browned. Drain excess fat. Stir in the minced garlic, tomato sauce, cinnamon, allspice, salt, and pepper. Simmer for 15 minutes.
- Make Béchamel: Melt 4 tbsp butter, stir in 4 tbsp flour, cook for 1 minute. Whisk in 2 cups of milk gradually until smooth and thick. Season with salt, pepper, and nutmeg. Stir in half of the grated cheese.
- Assemble: In a 9×13 inch baking dish, arrange a layer of baked eggplant slices. Top with the entire meat mixture. Add a second layer of eggplant.
- Bake: Pour the Béchamel sauce evenly over the top layer. Sprinkle with the remaining grated cheese. Bake at 350°F (175°C) for 45-60 minutes, or until the top is golden brown and bubbly. Let cool for 15-20 minutes before slicing to set properly.
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