Greek Moussaka: Layers of Mediterranean Delight

 

Greek Moussaka: Layers of Mediterranean Delight

Ingredients:

• 2 large eggplants, sliced into rounds
• Olive oil, for brushing the eggplant
• 1 pound (450g) ground lamb or beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 2 teaspoons dried oregano
• Salt and black pepper, to taste
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon ground nutmeg
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and place them on a baking sheet. Bake for about 15-20 minutes, or until they become tender and lightly browned. Set aside.
3. In a large skillet, heat some olive oil over medium-high heat. Add the chopped onion and sauté until it becomes translucent.
4. Add the minced garlic and ground lamb (or beef) to the skillet. Cook until the meat is browned.
5. Stir in the crushed tomatoes and dried oregano. Season with salt and black pepper. Simmer for about 10-15 minutes, until the sauce thickens.
6. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a roux. Gradually add the milk, whisking until the mixture thickens. Season with ground nutmeg, salt, and black pepper.
7. In a greased baking dish, layer half of the baked eggplant slices. Top with the meat sauce and half of the grated Parmesan cheese.
8. Add the remaining eggplant slices, followed by the white sauce (béchamel) and the remaining Parmesan cheese.
9. Sprinkle breadcrumbs evenly over the top.
10. Bake in the preheated oven for 45-60 minutes, or until the moussaka is golden brown and bubbling.
11. Let it rest for a few minutes before slicing and serving.