Classic Moussaka

Savor the rich tastes of Classic Moussaka, a traditional Greek dish with layers of seasoned ground meat (usually lamb or beef), sliced eggplant, and potatoes, covered with creamy bรฉchamel sauce and baked till golden and bubbling for a cozy and filling dinner.

Ingredients:

2 large eggplants, sliced into 1/2 inch rounds

1 lb ground lamb

1 large onion, finely chopped

3 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1/4 cup red wine

2 tbsp tomato paste

1 tsp cinnamon

1/2 tsp allspice

1/4 cup fresh parsley, chopped

Salt and pepper to taste

For the Bรฉchamel Sauce:

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups milk

1/4 tsp nutmeg

1/2 cup grated Parmesan cheese

Salt and pepper to taste

1 egg, beaten

Directions:

Preheat your oven to 400ยฐF (200ยฐC). Arrange eggplant slices on baking sheets, brush with olive oil, and season with salt. Bake for 20 minutes, flipping halfway through, until tender.

In a large skillet, cook the ground lamb over medium heat until browned. Add onion and garlic, cooking until softened.

Stir in crushed tomatoes, red wine, tomato paste, cinnamon, allspice, parsley, salt, and pepper. Simmer for 20 minutes.

For the bรฉchamel sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat, stir in nutmeg, Parmesan, salt, pepper, and egg.

In a baking dish, layer eggplant slices, lamb mixture, and bรฉchamel sauce. Repeat layers, finishing with bรฉchamel sauce.

Bake for 45 minutes, or until golden. Let cool for 20 minutes before serving.

Recipe Card

Classic Moussaka

Savor the rich tastes of Classic Moussaka, a traditional Greek dish with layers of seasoned ground meat (usually lamb or beef), sliced eggplant, and potatoes, covered with creamy bรฉchamel sauce and baked till golden and bubbling for a cozy and filling dinner.

  • 2 large eggplants (sliced into 1/2 inch rounds)
  • 1 lb ground lamb
  • 1 large onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 can (14 oz crushed tomatoes)
  • 1/4 cup red wine
  • 2 tbsp tomato paste
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 cup fresh parsley (chopped)
  • Salt and pepper to taste
  • For the Bรฉchamel Sauce:
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 tsp nutmeg
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 egg (beaten)
  1. Preheat your oven to 400ยฐF (200ยฐC). Arrange eggplant slices on baking sheets, brush with olive oil, and season with salt. Bake for 20 minutes, flipping halfway through, until tender.
  2. In a large skillet, cook the ground lamb over medium heat until browned. Add onion and garlic, cooking until softened.
  3. Stir in crushed tomatoes, red wine, tomato paste, cinnamon, allspice, parsley, salt, and pepper. Simmer for 20 minutes.
  4. For the bรฉchamel sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat, stir in nutmeg, Parmesan, salt, pepper, and egg.
  5. In a baking dish, layer eggplant slices, lamb mixture, and bรฉchamel sauce. Repeat layers, finishing with bรฉchamel sauce.
  6. Bake for 45 minutes, or until golden. Let cool for 20 minutes before serving.
dinner
American
Classic Moussaka

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