Authentic Greek Moussaka Recipe: Layers of Eggplant and Ground Beef in a Rich Tomato Sauce

 This recipe is adapted from the traditional Greek dish, and it serves 6-8 people.

Ingredients:

2 large eggplants

1 lb ground lamb (or beef)

1 onion, chopped

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

2 tbsp tomato paste

1 tsp dried oregano

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice

Salt and pepper, to taste

1/2 cup red wine

1/2 cup beef or chicken broth

3 tbsp olive oil

3 tbsp butter

3 tbsp all-purpose flour

2 cups milk

1 cup grated Parmesan cheese

2 eggs, beaten

Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the eggplants into 1/4-inch slices and sprinkle with salt. Let them sit for 30 minutes to release any bitter juices, then pat them dry with paper towels.

2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the ground lamb and cook until browned, breaking it up into small pieces with a wooden spoon.

3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. Add the diced tomatoes, tomato paste, oregano, cinnamon, nutmeg, allspice, salt, and pepper. Stir to combine.

4. Add the red wine and beef or chicken broth to the skillet and bring to a simmer. Cook for 15-20 minutes, until the sauce has thickened.

5. While the sauce is cooking, heat the remaining 1 tbsp of olive oil in another large skillet over medium-high heat. Add the eggplant slices and cook until golden brown on both sides, about 5 minutes per side. Set aside.

6. In a small saucepan, melt the butter over medium heat. Add the flour and stir to combine. Cook for 1-2 minutes, then gradually whisk in the milk. Cook the sauce, whisking constantly, until it thickens and bubbles, about 5-7 minutes. Remove from the heat and stir in 1/2 cup of grated Parmesan cheese and the beaten eggs.

7. Grease a 9x13-inch baking dish with cooking spray. Arrange a layer of eggplant slices on the bottom of the dish, then spoon half of the meat sauce on top. Repeat with another layer of eggplant slices and the remaining meat sauce. Pour the cheese sauce over the top of the meat sauce, spreading it out evenly.

8. Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top of the moussaka. Bake for 45-50 minutes, until the top is golden brown and the moussaka is bubbling. Let it cool for a few minutes before serving. Garnish with chopped parsley, if desired. Enjoy!