Delicious And Rich Moussaka Recipe

Here's a recipe for a delicious and rich moussaka, a classic Greek dish that combines layers of eggplant, ground meat, and a creamy béchamel sauce. This recipe serves 6-8 people.

Ingredients:

For the Moussaka Layers:

- 3 large eggplants, sliced into 1/4-inch rounds

- 1 1/2 lbs ground beef or lamb

- 1 large onion, finely chopped

- 3 cloves garlic, minced

- 2 tsp ground cinnamon

- 1 tsp ground allspice

- 1/2 tsp ground nutmeg

- 1/2 cup dry red wine

- 1 can (14 oz) diced tomatoes

- 2 tbsp tomato paste

- 1/4 cup chopped fresh parsley

- Salt and black pepper to taste

- Olive oil for frying the eggplant slices

For the Béchamel Sauce:

- 4 cups whole milk

- 1/2 cup unsalted butter

- 1/2 cup all-purpose flour

- 1/2 tsp ground nutmeg

- Salt and white pepper to taste

- 3 large egg yolks

- 1/2 cup grated Parmesan cheese

Instructions:

1. Start by preparing the eggplant slices. Sprinkle them with salt on both sides and place them in a colander to drain for about 30 minutes. This helps remove excess moisture and bitterness. Rinse the eggplant slices, pat them dry, and set aside.

2. In a large, deep skillet, heat some olive oil over medium-high heat. Working in batches, fry the eggplant slices until they're golden brown on both sides. Place them on a paper towel-lined tray to drain any excess oil.

3. In the same skillet, add a bit more olive oil if needed, and then add the chopped onion. Sauté the onion until it's translucent.

4. Add the ground beef or lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.

5. Stir in the minced garlic, cinnamon, allspice, nutmeg, and a generous pinch of salt and black pepper. Cook for another 2 minutes.

6. Pour in the red wine and let it simmer for a few minutes to reduce.

7. Add the diced tomatoes, tomato paste, and chopped parsley. Reduce the heat to low, cover the skillet, and let the meat mixture simmer for 15-20 minutes, stirring occasionally. Remove from heat when the sauce has thickened.

8. Preheat your oven to 375°F (190°C).

9. Now, it's time to assemble the moussaka. In a large, deep baking dish, layer half of the fried eggplant slices.

10. Spread the meat mixture evenly over the eggplant layer.

11. Top with the remaining eggplant slices.

12. To prepare the béchamel sauce, start by heating the milk in a saucepan until it's hot but not boiling.

13. In a separate large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2-3 minutes to make a roux. Gradually whisk in the hot milk, and continue to cook and whisk until the mixture thickens.

14. Season the béchamel sauce with nutmeg, salt, and white pepper. Remove it from the heat.

15. In a small bowl, beat the egg yolks, then slowly whisk in a small amount of the hot béchamel sauce to temper them. Gradually incorporate the egg yolk mixture into the rest of the béchamel sauce, stirring continuously.

16. Pour the béchamel sauce over the top layer of eggplant, spreading it evenly.

17. Sprinkle grated Parmesan cheese on top.

18. Place the moussaka in the preheated oven and bake for about 45-55 minutes, or until the top is golden brown and the moussaka is bubbly.

19. Remove from the oven and let it rest for 15-20 minutes before serving. This allows the moussaka to set.

Serve your advanced moussaka with a fresh Greek salad and enjoy this delectable Greek dish!