Description
A classic and hearty dish, Greek Eggplant Moussaka is perfect for those who love layers of flavor. This comforting recipe features eggplant, potatoes, and a rich meat sauce topped with creamy béchamel.
Ingredients
Eggplants: 2 large, sliced
Potatoes: 3 medium, sliced
Ground beef: 1 lb
Onion: 1 large, chopped
Garlic: 3 cloves, minced
Tomato paste: 2 tbsp
Crushed tomatoes: 1 can (14.5 oz)
Red wine: 1/2 cup
Olive oil: 1/4 cup
Cinnamon: 1/4 tsp
Allspice: 1/4 tsp
Salt and pepper: to taste
Butter: 4 tbsp
Flour: 1/4 cup
Milk: 2 cups
Egg yolks: 2
Instructions
Prepare the Eggplant: Preheat the oven to 400°F. Brush the eggplant slices with olive oil, season with salt, and roast for 20 minutes until golden.
Prepare the Potatoes: Boil the potato slices for 10 minutes until just tender.
Make the Meat Sauce: In a large skillet, sauté onions and garlic in olive oil until softened. Add ground beef and cook until browned. Stir in tomato paste, crushed tomatoes, red wine, cinnamon, allspice, salt, and pepper. Simmer for 20 minutes.
Make the Béchamel Sauce: Melt butter in a saucepan, add flour, and cook for 1-2 minutes. Gradually whisk in milk until thickened. Remove from heat and whisk in egg yolks.
Assemble the Moussaka: Layer potatoes, eggplant, and meat sauce in a baking dish. Top with béchamel sauce.
Bake: Reduce oven to 350°F and bake for 45 minutes until the top is golden and bubbly.
Notes
Enjoy this authentic Greek dish that’s perfect for family dinners or special occasions!