Moussaka is a classic Greek dish that brings comfort and warmth to your table with its luscious layers of eggplant, savory lamb, and creamy béchamel. It's perfect for those cozy nights when you need a hearty meal that feels like a warm embrace.
Eggplants form the base, providing a tender, slightly smoky layer. Salting them helps draw out moisture, ensuring they bake to perfection without turning soggy.
Ground lamb is the star of the show, offering a rich, meaty flavor. If lamb isn't your thing, you can substitute with beef or a mix of both for a milder taste.
Cinnamon and nutmeg add warmth and a subtle hint of sweetness, balancing the acidity of the tomatoes.
Red wine brings depth and complexity to the sauce, enhancing the flavors of the lamb and spices.
Béchamel sauce, made with butter, flour, and milk, adds a creamy, luxurious top layer that ties everything together.
Moussaka pairs wonderfully with a simple Greek salad dressed with olive oil and lemon. A side of crusty bread is perfect for scooping up any sauce left on the plate. If you're feeling indulgent, a chilled glass of white wine complements the dish beautifully.
Start by preheating your oven to 375°F (190°C). While it warms up, slice the eggplants and sprinkle them with salt. Let them sit for about 30 minutes; this step is crucial as it draws out excess moisture. Once done, rinse them under cold water and pat them dry with a kitchen towel.
Now, heat up some olive oil in a large pan over medium heat and toss in the chopped onion and minced garlic. Sauté until they become translucent and fragrant. Add the ground lamb to the pan, cooking it until it's nicely browned. If there's excess fat, go ahead and drain it out.
With the lamb browned, stir in the cinnamon, nutmeg, and oregano, letting them mingle with the meat. Pour in the red wine, allowing it to simmer until it reduces a bit. Then, add the diced tomatoes and tomato paste. Let this mixture simmer on low heat for about 20 minutes; you'll see it thicken and become wonderfully aromatic.
While the sauce is simmering, it's time to make the béchamel. In a separate pan, melt the butter over medium heat, then whisk in the flour to create a roux. Gradually pour in the milk, whisking continuously until the sauce thickens. Remove from heat and blend in the beaten egg, which will enrich the sauce further.
Grease a baking dish and layer half of the eggplant slices at the bottom. Spread the lamb mixture evenly over the eggplant, then cover with the remaining slices. Pour the béchamel sauce over the top layer, spreading it out evenly. Sprinkle breadcrumbs and Parmesan cheese generously over the top.
Bake in your preheated oven for about 45 minutes, or until the top is golden brown and bubbling. Let it cool for about 10 minutes before serving so the layers can set nicely.
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