If You’ve Never Tried Moussaka, Now Is The Time To Try

If you’re a lover of lasagne, then you absolutely have to make its Greek counterpart, the Moussaka. The hearty tomato meat sauce is spooned over layers of eggplant and then a layer of creamy bechamel sauce. While it is a little time consuming, but trust us, it is very much worth it. It might even become your next favorite dish. This recipe, based on the Recipetineats, is truly a winner.

What You Need

For eggplant:

2 pounds eggplant

1 teaspoon salt

2-3 tablespoons olive oil

Filling:

1 tablespoon olive oil

1 onion

3 garlic cloves

1.4 pounds ground beef

1/2 cup red wine

14 oz crushed tomatoes

3 tablespoons tomato paste

1 cup beef or chicken broth

1 beef bouillon cube

2 bay leaves

1.5 teapoons sugar

2 teaspoons dried oregano

1/2 teaspoon cinnamon

3/4 teaspoon salt

Bechamel:

4 tablespoons butter

5 tablespoons flour

2.5 cups milk

1/4 teaspoon nutmeg

1/2 cup parmesan, grated

1 egg

1 egg yolk

1.25 chicken stock powder

1/2 teaspoon pepper

Topping:

1/3 cup panko

What To Do

Eggplant:

Sprinkle the sliced eggplant with salt and allow to sweat for about 30 minutes. Make the sauces in the meantime.

Preheat the oven to 450 F and pat the eggplant dry. Brush them with oil and then bake the eggplant for about 15-20 minutes until they have softened and slightly browned. Set aside to cool.

Meat Sauce:

Heat olive oil and cook the onion and garlic. Add the beef and cook until it browns, breaking it up as it cooks. Add the wine, and cook until it no longer smells like alcohol. Add in the rest of the ingredients and mix well. Bring to a simmer and then lower the heat to medium low. Cook for 15 minutes or until your reach a thick sauce.

Bechamel Sauce:

Melt the butter and then add the flour, cooking for one minute while stirring. While stirring continuously, add in the milk. Keep stirring for 3-5 minutes until it is thick enough to coat the back of a wooden spoon. Then remove from the flame and add in parmesan cheese, nutmeg, and chicken stock powder. Let cool for 5 minutes and then add the eggs and whisk them briskly. Keep covered.

Assembly:

Lower the oven’s heat to 350 F. Layer half of the eggplant into the bottom of the baking fish. Add in all of the meat sauce. Layer the second half of the eggplant on top and then pour the bechamel over that layer. Sprinkle the top layer with panko breadcrumbs. Place in the oven for 30-40 minutes until it is beautifully golden brown. Let cool for 10 minutes and then serve.