Greek moussaka

Greek Moussaka is a rich and comforting dish that brings the warmth of the Mediterranean straight to your table. Layered with tender eggplant, seasoned ground beef, and creamy béchamel sauce, this traditional recipe captures the soul of Greek home cooking. Perfect for a family dinner or special gathering, every bite is a delicious taste of the Aegean.

Ingredients:

2 medium eggplants, sliced into 1/4-inch rounds

2 tablespoons olive oil, plus more for brushing

1 pound ground beef (or lamb, if preferred)

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine

2 medium tomatoes, diced (or 1 cup canned diced tomatoes)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

1 tablespoon chopped fresh parsley

2 tablespoons breadcrumbs

For the Béchamel Sauce:

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 1/4 cups whole milk

3 ounces crumbled feta or sheep’s cheese

2 egg yolks + 1 whole egg, lightly beaten

Pinch of nutmeg

Salt, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Brush both sides of the eggplant slices with olive oil, place them on a baking sheet, and roast for about 10 minutes, or until slightly tender.
2. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the ground beef, onion, and garlic. Cook for 5–6 minutes, breaking up the meat as it browns.
3. Stir in the tomatoes, white wine, salt, pepper, and nutmeg. Simmer uncovered for 15 minutes, or until the liquid has mostly evaporated. Remove from heat and mix in parsley and breadcrumbs.
4. Grease a baking dish with a little butter or oil. Arrange half the eggplant slices on the bottom, spread the meat mixture evenly over them, then top with the remaining eggplant.
5. Melt butter in a saucepan over medium heat. Whisk in the flour until smooth, then gradually pour in milk, stirring constantly until thickened. Add cheese, nutmeg, and salt. Let cool slightly, then whisk in the eggs.
6. Pour the béchamel over the eggplants and smooth the top. Bake for 35–40 minutes, or until golden brown and bubbly.
7. Let the moussaka rest for 10 minutes before cutting into portions. Serve warm and enjoy the comforting layers of flavor.