Greek Moussaka is a traditional Greek casserole dish, kind of like a Mediterranean lasagna — but instead of pasta, it uses layers of sliced eggplant (and sometimes potatoes), along with a meat sauce (usually ground beef or lamb), and it’s topped with a creamy béchamel sauce.
Ingredients:
- 1 bunch of parsley
- A pinch of nutmeg
- 5 oz sheep’s cheese (like feta or similar)
- 1¼ cups milk
- ⅓ cup all-purpose flour (about 1.4 oz)
- 3 tablespoons butter
- 3 eggs
- 3 tablespoons breadcrumbs
- ⅓ cup dry white wine
- 2 garlic cloves
- 1 medium onion
- 4 tablespoons olive oil
- 2 tomatoes
- 2 eggplants (medium-sized)
- 1⅓ lbs ground beef
- Salt and pepper, to taste
Slice the eggplants into rounds. Drizzle with 1 tablespoon of olive oil and bake at 375°F (190°C) for 10 minutes.
Heat 3 tablespoons of olive oil in a pan. Brown the ground beef, then add chopped onion and garlic. Cook for 5 more minutes. Add diced tomatoes and white wine, then season with salt and pepper. Bring to a boil, cover, and simmer for 15 minutes. Let cool for about 10 minutes. Stir in chopped parsley, breadcrumbs, and two egg whites.
Grease a baking dish. Layer half of the eggplant slices on the bottom, add the meat mixture, then top with the remaining eggplant.
To make the béchamel, melt the butter in a saucepan. Stir in flour, then slowly whisk in the milk until it thickens. Add crumbled sheep’s cheese and a pinch of nutmeg. Whisk in the remaining egg and two yolks. Pour the sauce over the moussaka.
Bake at 350°F (180°C) for 40 minutes. Let it rest 10 minutes before serving.
Enjoy!
