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Outrageously Delicious Greek Moussaka

Outrageously Delicious Greek Moussaka
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Outrageously Delicious Greek Moussaka is a classic Mediterranean casserole featuring layers of tender eggplant, savory ground meat, and creamy béchamel sauce. This iconic dish delivers a rich symphony of flavors and textures, perfect for family gatherings or make-ahead meals. Whether you prefer the traditional lamb or beef, or a vegetarian twist, this recipe invites you to enjoy authentic Greek cuisine with every bite.

Ingredients

Scale

Vegetables

  • 2 medium firm eggplants, sliced
  • 2 large potatoes, thinly sliced

Meat Sauce

  • 1 lb (450g) ground lamb or beef (or a mix)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups fresh or canned tomatoes, chopped
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp ground cinnamon
  • Salt and black pepper, to taste
  • 3 tbsp extra virgin olive oil

Béchamel Sauce

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups warm milk
  • 1/4 tsp freshly grated nutmeg
  • Salt and white pepper, to taste

Topping

  • 1 cup grated Kefalotyri or Parmesan cheese

Optional Herbs & Spices

  • Additional fresh parsley for garnish
  • Pinch of nutmeg, cinnamon
  • Optional: smoked paprika or chili flakes for spice

Instructions

  1. Prepare the Vegetables: Wash and slice the eggplants and potatoes evenly. Lightly salt the eggplant slices and let them sit for 30 minutes to remove bitterness, then rinse and pat dry. Brush all slices with olive oil and bake or fry them until golden and tender.
  2. Cook the Meat Sauce: In a large pan, sauté finely chopped onions and garlic in olive oil until translucent and fragrant. Add ground meat and brown thoroughly, then stir in chopped tomatoes, herbs, and a pinch of cinnamon. Allow the sauce to simmer gently until thickened and flavors meld beautifully.
  3. Make the Béchamel Sauce: In a separate saucepan, melt butter and whisk in flour to create a smooth roux. Gradually add warm milk while whisking continuously until the sauce thickens to a creamy consistency. Season with freshly grated nutmeg, salt, and white pepper.
  4. Layer the Moussaka: In a baking dish, start with a layer of potatoes on the bottom, followed by a layer of eggplant slices. Spoon over the rich meat sauce evenly, then repeat layers ending with eggplant. Pour the béchamel sauce generously over the top and sprinkle with grated cheese.
  5. Bake to Perfection: Bake the dish in a preheated oven at 350°F (175°C) for about 45 minutes until the top turns golden brown and bubbling. Allow the moussaka to rest for 15-20 minutes after baking to set before slicing and serving.

Notes

  • Salt the eggplant well to remove moisture and bitterness, preventing sogginess.
  • Use fresh, high-quality ingredients like authentic olive oil, fresh tomatoes, and genuine cheese for best results.
  • Whisk the béchamel sauce constantly over medium heat to avoid lumps and ensure a creamy texture.
  • Let the moussaka rest after baking for easier slicing and better set layers.
  • Use cinnamon and nutmeg sparingly to add depth without overpowering the dish.

Nutrition

Keywords: Greek moussaka, Mediterranean casserole, eggplant casserole, layered casserole, béchamel sauce, lamb moussaka, vegetarian moussaka, traditional Greek recipe

Find it online: https://mealsbylina.com/outrageously-delicious-greek-moussaka/