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Experience the essence of Greek cuisine with this Greek Moussaka with Eggplant and Bechamel. 🍆🍽️ This comforting dish features layers of roasted eggplant, spiced meat sauce, and a creamy béchamel topping, creating a harmonious blend of textures and flavors. Perfect for a family dinner or a special occasion, this moussaka is sure to impress your guests and satisfy your cravings for something hearty and delicious! 🌿✨
Greek Moussaka with Eggplant and Bechamel 🇬🇷🍆
Course: MainCuisine: GreekDifficulty: MediumServings
6
servingsPrep time
30
minutesCooking/ Cooling Time
1
hourcalories per serving
450
kcalIngredients
- For the Eggplant Layers:
2 large eggplants, sliced into 1/2-inch rounds 🍆
Salt (for sweating the eggplants)
Olive oil (for brushing)
- For the Meat Sauce:
1 lb ground beef or lamb 🥩
1 onion, chopped 🧅
2 garlic cloves, minced 🧄
1 can (14 oz) crushed tomatoes 🍅
2 tbsp tomato paste
1 tsp dried oregano
1/2 tsp cinnamon
Salt and pepper to taste
1/2 cup red wine (optional)
- For the Béchamel Sauce:
4 tbsp butter
1/4 cup all-purpose flour
2 cups milk (whole or 2%) 🥛
1/4 tsp nutmeg
1/2 cup grated Parmesan cheese
1 large egg, beaten
Directions
- Prepare the Eggplants:
- Preheat the oven to 400°F (200°C).
- Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Brush the eggplant slices with olive oil and arrange them on a baking sheet. Roast for 20-25 minutes until tender and slightly golden.
- Make the Meat Sauce:
- In a large skillet, heat olive oil over medium heat. Sauté the onion until translucent, then add garlic and cook for another minute.
- Add ground meat and cook until browned. Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, pepper, and red wine (if using). Let it simmer for 15 minutes until thickened.
- Prepare the Béchamel Sauce:
- In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden.
- Gradually add milk, whisking constantly until the sauce thickens. Stir in nutmeg, Parmesan cheese, and season with salt and pepper. Remove from heat and whisk in the beaten egg.
- Assemble the Moussaka:
- In a greased baking dish, layer half of the roasted eggplant on the bottom.
- Spread the meat sauce over the eggplant, followed by the remaining eggplant slices.
- Pour the béchamel sauce evenly over the top, smoothing it out with a spatula.
- Bake the Dish:
- Bake in the preheated oven for 30-35 minutes until the top is golden and bubbly.
- Let it cool for 10-15 minutes before slicing and serving. Enjoy! 🍽️✨
Notes
- For a vegetarian option, replace the meat with lentils or mushrooms.
- Moussaka can be made a day ahead; it tastes even better the next day!
- Serve with a side salad for a complete meal. 🥗
This Greek Moussaka with Eggplant and Bechamel is a true labor of love that brings the flavors of Greece right to your table. 🇬🇷🌟 Rich, comforting, and oh-so-delicious, it’s the perfect dish for gatherings or cozy nights at home. Give this recipe a try, and enjoy a slice of Mediterranean heaven!
