Description
This Authentic Baked Greek Moussaka features layers of tender eggplant and spiced lamb cooked in a rich tomato sauce, topped with a creamy béchamel sauce and a golden breadcrumb crust. This classic Mediterranean comfort dish is perfect for a hearty family meal and showcases the warming flavors of cinnamon, allspice, and oregano.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt, for sweating the eggplants
- 1/4 cup olive oil
Lamb Sauce
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 500 g (1 lb) ground lamb
- 1/2 cup red wine
- 400 g (14 oz) canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
Topping
- 1/2 cup breadcrumbs
Instructions
- Sweat the Eggplants: Place the eggplant slices in a colander and sprinkle them generously with salt. Let them sit for 30 minutes to sweat out bitterness. Afterwards, rinse them thoroughly and pat dry with paper towels.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the assembled dish later.
- Fry Eggplants: Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Drain them on paper towels to remove excess oil.
- Cook Aromatics: Using the same skillet, add the chopped onion and garlic, sautéing until soft and translucent for full flavor development.
- Brown the Lamb: Add ground lamb to the skillet, breaking it apart with a spoon, and cook until fully browned.
- Deglaze with Wine: Pour in the red wine and let it simmer until reduced by half, concentrating the flavor.
- Simmer Sauce: Mix in crushed tomatoes, tomato paste, cinnamon, allspice, oregano, salt, and pepper. Simmer the sauce for 15-20 minutes until thickened.
- Prepare Béchamel Base: In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, forming a roux.
- Add Milk: Gradually whisk in milk, continuing to whisk until the sauce thickens and becomes smooth. Season with nutmeg, salt, and pepper.
- Finish Béchamel: Remove from heat and stir in Parmesan cheese and beaten egg until fully combined.
- Assemble Layers: In a baking dish, layer half the fried eggplant slices on the bottom. Spread half of the lamb sauce over the eggplants.
- Repeat Layers: Add remaining eggplant slices and top with the rest of the lamb sauce.
- Add Béchamel: Pour the béchamel sauce evenly over the top layers of eggplant and meat.
- Add Breadcrumb Topping: Sprinkle breadcrumbs evenly over the béchamel to create a golden crust.
- Bake: Bake in the preheated oven for 45-50 minutes until the top is golden brown and bubbling.
- Rest and Serve: Allow the moussaka to cool for 10 minutes before slicing and serving to let the layers set.
Notes
- Salting the eggplant is essential to remove bitterness and reduce moisture, which helps achieve a better texture.
- The use of ground lamb and spices like cinnamon and allspice provides an authentic Greek flavor profile.
- Allowing the moussaka to rest after baking helps it slice neatly.
- Red wine enhances the depth of flavor but can be omitted for a non-alcoholic version, substituting with beef broth.
- Béchamel sauce’s inclusion with Parmesan cheese and nutmeg adds richness and binds the dish together.
