Hello, dear readers!
Today, I’m thrilled to share a dish that has graced the tables of Greek homes for centuries: the sumptuous Oven-Baked Moussaka. This layered casserole of tender eggplant, rich meat sauce, and creamy béchamel is the ultimate comfort food, perfect for any gathering or a cozy night in with the family.
Moussaka holds a special place in my culinary heart. It reminds me of our honeymoon trip to Greece, where my wife and I savored this delightful dish on a sun-drenched terrace overlooking the Aegean Sea. Since then, I’ve been on a quest to recreate that unforgettable flavor at home. And after numerous attempts, tweaks, and taste tests, I’m excited to finally share my perfected recipe with you!
One of the things I love about moussaka is its layer-upon-layer of flavor. The eggplants, lightly roasted to a golden perfection, provide a subtle sweetness that pairs beautifully with the aromatic meat sauce. Speaking of the meat sauce, this part of the recipe entails ground lamb (though you can substitute it with beef if you prefer), simmered with a medley of spices, red wine, tomatoes, and fresh herbs. The crowning glory, however, is the velvety béchamel sauce—a luscious blanket that ties all the flavors together.
So, without further ado, let’s dive into the making of this marvelous moussaka!
### Ingredients:
- 2 large eggplants (aubergines), about 1 kg, sliced into 1 cm rounds
- 500 g ground lamb (or beef)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400 g) diced tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 3 tbsp olive oil, divided
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/4 tsp ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
### Method:
- Preheat your oven to 200°C (400°F).
- Place the sliced eggplants on a baking tray, brush both sides lightly with olive oil (about 2 tbsp), and season with salt. Bake for 20 minutes, turning halfway through, until golden brown. Set aside.
- While the eggplants are baking, heat 1 tbsp olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the ground lamb (or beef) to the pan, breaking it up with a spoon. Cook until browned, about 8-10 minutes.
- Stir in the tomato paste, diced tomatoes, red wine, cinnamon, allspice, bay leaf, parsley, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally, until the mixture thickens. Remove the bay leaf and set the sauce aside.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until the mixture is golden and bubbly.
- Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce is thickened and smooth, about 5-7 minutes.
- Remove the saucepan from heat and stir in the nutmeg and half of the grated Parmesan cheese. Allow to cool slightly, then whisk in the beaten egg to complete the béchamel sauce.
- Reduce the oven temperature to 180°C (350°F).
- In a greased baking dish (about 9×13 inches), layer half of the eggplants in an even layer at the bottom. Pour half of the meat sauce over the eggplants and spread evenly. Repeat with the remaining eggplant slices and meat sauce.
- Pour the béchamel sauce over the top layer, spreading it evenly. Sprinkle the remaining Parmesan cheese over the top.
- Bake in the preheated oven for 40-45 minutes, until the top is golden and bubbly.
- Let the moussaka stand for 10-15 minutes before serving. Enjoy your delicious, hearty Greek moussaka!
I hope you love making and eating this Oven-Baked Moussaka as much as I do. It really is a dish that brings people together with its rich flavors and comforting textures. Whether you’re recreating a travel memory like me or exploring new culinary horizons from the comfort of your kitchen, this moussaka is sure to be a hit.
Happy cooking, and until next time, enjoy every bite!
Warm regards,
Al
Ingredients
- 2 large eggplants (aubergines), about 1 kg, sliced into 1 cm rounds
- 500 g ground lamb (or beef)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400 g) diced tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 3 tbsp olive oil, divided
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/4 tsp ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
Method
- Preheat your oven to 200°C (400°F).
- Place the sliced eggplants on a baking tray, brush both sides lightly with olive oil (about 2 tbsp), and season with salt. Bake for 20 minutes, turning halfway through, until golden brown. Set aside.
- While the eggplants are baking, heat 1 tbsp olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the ground lamb (or beef) to the pan, breaking it up with a spoon. Cook until browned, about 8-10 minutes.
- Stir in the tomato paste, diced tomatoes, red wine, cinnamon, allspice, bay leaf, parsley, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally, until the mixture thickens. Remove the bay leaf and set the sauce aside.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until the mixture is golden and bubbly.
- Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce is thickened and smooth, about 5-7 minutes.
- Remove the saucepan from heat and stir in the nutmeg and half of the grated Parmesan cheese. Allow to cool slightly, then whisk in the beaten egg to complete the béchamel sauce.
- Reduce the oven temperature to 180°C (350°F).
- In a greased baking dish (about 9×13 inches), layer half of the eggplants in an even layer at the bottom. Pour half of the meat sauce over the eggplants and spread evenly. Repeat with the remaining eggplant slices and meat sauce.
- Pour the béchamel sauce over the top layer, spreading it evenly. Sprinkle the remaining Parmesan cheese over the top.
- Bake in the preheated oven for 40-45 minutes, until the top is golden and bubbly.
- Let the moussaka stand for 10-15 minutes before serving. Enjoy your delicious, hearty Greek moussaka!
