Looking for a hearty and satisfying meal? Look no further than this delicious classic Moussaka recipe! Originating in the Mediterranean, classic Moussaka is a classic dish made with layers of eggplant, seasoned ground beef, and a delicious and creamy béchamel sauce. It’s a savory and filling meal that’s perfect for any occasion.
Begin by slicing the eggplant and adding salt to remove any excess moisture.Then, brown your ground beef with onions, garlic, and spices like cinnamon and oregano for added flavor. Next, layer the eggplant and beef mixture in a baking dish and top it with a creamy béchamel sauce made with butter, flour, milk, and nutmeg.
Bake your classic Moussaka until it’s golden and bubbly, then serve it up with a side salad for a complete meal. It’s a dish that’s sure to impress your family and friends, and with this easy-to-follow recipe, you’ll be able to make it at home in no time. So give it a try and see for yourself just how delicious classic Moussaka can be? (See more Moussaka recipes here)
Classic Moussaka Recipe – A Hearty and Flavorful Greek Dish
Ingredients
2 large eggplants
1 pound ground beef (minced beef)
1 large white onion - chopped
2 cloves garlic - minced- 1 can diced tomatoes - (14 ounces)
1 teaspoon dried oregano
½ teaspoon ground cinnamon
1 pinch salt - to taste
1 pinch ground black pepper - to taste
¼ cup olive oil
4 tablespoons butter
4 tablespoons all purpose flour (plain flour Australia and UK)
2 cups milk
¼ teaspoon nutmeg - grated
½ cup Parmesan cheese - grated
½ cup breadcrumbs
Instructions
- Set your oven to 375°F (190°C) and preheat it.
- Cut the eggplants into thin slices and sprinkle with salt. Let them sit for about 30 minutes to draw out the excess moisture.
- While the eggplants are resting, prepare the meat sauce. Using a large skillet, heat your olive oil over medium-high heat. Incorporate ground beef, onion, and garlic into the heated olive oil in a large skillet, and sauté until the beef is browned and the onion is softened.
- Stir in the diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer the sauce for 10 minutes.
- Rinse the eggplant slices and pat them dry with paper towels.
- To begin, place a saucepan over medium heat and add the butter until it's melted and whisk in the flour until a smooth mixture is formed. Slowly pour the milk into the mixture while continuously whisking until the sauce thickens. Keep whisking constantly. Stir in the nutmeg and Parmesan cheese.
- Grease a 9×13-inch baking dish and sprinkle the bottom with breadcrumbs.
- Arrange a layer of eggplant slices in the baking dish, followed by a layer of the meat sauce. Repeat the layers until all the ingredients are used up, ending with a layer of meat sauce.
- Using a spatula, spread the béchamel sauce evenly over the top of the meat sauce.
- Sprinkle the remaining breadcrumbs over the top of the béchamel sauce.
- Place the moussaka in the preheated oven and bake it for about 45 minutes, or until the top turns golden brown and the casserole is hot and bubbly.
- Allow the moussaka to cool for a few minutes before serving. If desired, add a finishing touch of fresh parsley or mint as a garnish.
