Fancy making moussaka, the delicious Greek dish

Ingredients:

For the Eggplant Layer:

• 2 large eggplants, sliced into 1/2 inch rounds
• Salt
• Olive oil for brushing

For the Meat Sauce:

• 1 lb ground lamb or beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Bechamel Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and nutmeg to taste
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten

Instructions:

1. Eggplant Layer:
   • Sprinkle salt over the eggplant slices and let them sit for about 30 minutes to remove excess moisture.
   • Pat the eggplant slices dry and brush them with olive oil.
   • Grill or pan-fry the slices until they’re golden brown on both sides. Set aside.
2. Meat Sauce:
   • In a large skillet, brown the ground meat over medium-high heat.
   • Add chopped onions and garlic and sauté until softened.
   • Stir in diced tomatoes, tomato paste, oregano, salt, and pepper. Simmer for about 15-20 minutes until the sauce thickens.
3. Bechamel Sauce:
   • In a separate saucepan, melt the butter over medium heat.
   • Stir in flour and cook for a few minutes until it’s lightly browned.
   • Gradually whisk in the milk, stirring constantly until the sauce thickens.
   • Season with salt and a pinch of nutmeg.
   • Remove from heat and stir in grated Parmesan cheese and beaten eggs.
4. Assemble the Moussaka:
   • Preheat your oven to 350°F (175°C).
   • In a greased baking dish, layer half of the eggplant slices on the bottom.
   • Add the meat sauce on top of the eggplant layer.
   • Place the remaining eggplant slices over the meat sauce.
   • Pour the bechamel sauce evenly over the top.
5. Bake:
   • Bake in the preheated oven for about 45 minutes or until the top is golden brown and the moussaka is cooked through.
6. Serve:
   • Allow it to cool for a few minutes before serving. Moussaka is often served warm, not piping hot.

Enjoy your homemade moussaka!

(Note: This is a traditional moussaka recipe, but there are variations with potatoes or zucchini instead of eggplant, so you can adjust it to your taste.)

Image by RmX86 from Pixabay