Moussaka Recipe Ingredients:
2 medium yellow onions, finely chopped
5 large ripe tomatoes, peeled and chopped (or 4 cups canned diced tomatoes)
3 cloves garlic, minced
1 lb eggplant (about 2 medium), sliced into ¼-inch rounds
2 tbsp unsalted butter
1 lb ground beef or lamb
1 cup dry white wine (or chicken broth for a non-alcoholic option)
½ cup fresh parsley, chopped
1 tsp salt (or to taste)
½ tsp black pepper
½ tsp dried thyme
½ tsp dried oregano
3 tbsp olive oil
3 tbsp unsalted butter (for sauce)
5 tbsp all-purpose flour
3 cups whole milk, warmed
4 oz crumbled feta cheese (about 1 cup)
Preparation:
Melt butter in a large skillet over medium heat, add onions and cook until softened. Stir in ground beef and cook until browned. Pour in wine and simmer for 2 minutes. Add tomatoes, parsley, garlic, salt, pepper, thyme, and oregano. Reduce heat and let simmer uncovered for about 30–35 minutes until thickened. Lightly salt eggplant slices and let sit for 10 minutes, then pat dry. Heat olive oil in a skillet and pan-fry eggplant slices until golden on each side. In a saucepan, melt butter over medium heat, whisk in flour until smooth, then gradually add warm milk, whisking constantly until creamy and thickened. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish and arrange alternating layers of eggplant, meat sauce, and béchamel, finishing with béchamel on top. Sprinkle with crumbled feta and bake for 30 minutes until golden and bubbling. Let rest for 10 minutes before serving.
