Greek Eggplant Moussaka (Print)

Layered Mediterranean dish with roasted eggplant, spiced meat sauce and creamy béchamel, baked until golden and bubbling.

# Ingredients:

→ For the Eggplant

01 - 3 large eggplants (about 1.5kg), sliced lengthwise 0.6cm thick
02 - 2 tablespoons olive oil
03 - 1 tablespoon kosher salt
04 - Black pepper to taste

→ For the Meat Sauce

05 - 450g ground beef or lamb
06 - 1 large onion, finely chopped
07 - 3 garlic cloves, minced
08 - 1 can (400g) diced tomatoes
09 - 2 teaspoons dried oregano
10 - 1 teaspoon ground cinnamon
11 - Salt and pepper to taste

→ For the Béchamel

12 - 4 tablespoons butter
13 - 60g all-purpose flour
14 - 600ml warm milk
15 - 2 large eggs
16 - ¼ teaspoon ground nutmeg
17 - ½ teaspoon salt

# Directions:

01 - Salt the eggplant slices and let them drain for 30 minutes. Pat the slices dry thoroughly, then brush with olive oil. Roast at 200°C for 20 minutes until golden.
02 - Brown the ground meat in a skillet over medium-high heat. Add the onions and garlic, cooking until softened. Stir in the diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 20 minutes until thickened. The sauce should be thick, not watery.
03 - In a medium saucepan, melt the butter, then whisk in the flour until it begins to bubble. Gradually add warm milk, whisking constantly until the sauce thickens (5-7 minutes). Temper the eggs by adding a bit of the hot sauce to the eggs, then whisk them into the sauce. Season with nutmeg and salt.
04 - Layer half of the roasted eggplant slices in the bottom of a 23×33cm baking dish. Spread the entire meat sauce over the eggplant layer. Top with the remaining eggplant slices. Pour the béchamel sauce over the top, ensuring even coverage.
05 - Preheat the oven to 175°C and bake for 45-50 minutes until the top is golden brown. Allow the moussaka to rest for 15 minutes before serving to help set the layers.

# Notes:

01 - Salting the eggplant helps remove excess moisture and bitterness.
02 - For best results, allow the moussaka to rest after baking to achieve clean slices.

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