Name: Greek Moussaka (Mediterranean - Main Course )
Cuisine: Mediterranean
Ingredients: Eggplant - 2 (2); Olive oil - 6 tbsp (6 tbsp); Onion, chopped - 1 (1); Garlic, minced - 4 cloves (4 cloves); Ground beef or lamb - 1 lb (1 lb); Tomato paste - 2 tbsp (2 tbsp); Red wine - 1/2 cup (1/2 cup); Canned tomatoes, crushed - 14 oz can (14 oz can); Cinnamon - 1 tsp (1 tsp); Nutmeg - 1/2 tsp (1/2 tsp); Salt - 1 tsp (1 tsp); Black pepper, freshly ground - To taste (To taste); Butter - 1/4 cup (1/4 cup); Flour - 1/4 cup (1/4 cup); Milk - 2 cups (2 cups); Eggs - 2 (2); Parmesan cheese, grated - 1/2 cup (1/2 cup)

Menu: Different Food Styles or browse Other Mediterranean Recipes

Greek Moussaka (Mediterranean - Main Course) Recipe

Moussaka is a classic Greek dish made with layers of eggplant, ground meat (often beef or lamb), and a creamy béchamel sauce. The dish is baked until golden and bubbling, creating a rich and flavorful main course. Moussaka is often served with a side salad and crusty bread, offering a satisfying and comforting option that represents the heartiness of Greek cuisine and the Mediterranean region.

Ingredients:

Eggplant - 2
Olive oil - 6 tbsp
Onion, chopped - 1
Garlic, minced - 4 cloves
Ground beef or lamb - 1 lb
Tomato paste - 2 tbsp
Red wine - 1/2 cup
Canned tomatoes, crushed - 14 oz can
Cinnamon - 1 tsp
Nutmeg - 1/2 tsp
Salt - 1 tsp
Black pepper, freshly ground - To taste
Butter - 1/4 cup
Flour - 1/4 cup
Milk - 2 cups
Eggs - 2
Parmesan cheese, grated - 1/2 cup

Instructions

Preheat oven to 375°F. Slice eggplant into 1/4-inch rounds and brush with olive oil on both sides. Place on baking sheets and bake for 20-25 minutes, or until tender and lightly golden. Remove from oven and set aside.
Meanwhile, heat 2 tbsp of olive oil in a large skillet over medium heat. Add chopped onions and minced garlic and cook until onions are translucent. Add ground beef or lamb and cook until browned. Stir in tomato paste and cook for 1-2 minutes.
Pour in red wine and let it cook until it has reduced by half. Add crushed tomatoes, cinnamon, nutmeg, salt and pepper and let the mixture simmer for 15-20 minutes, or until it has thickened.
In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden brown. Gradually whisk in milk until the sauce has thickened. Remove from heat and whisk in eggs and Parmesan cheese.
In a 9x13 inch baking dish, layer half of the eggplant slices on the bottom. Pour the meat mixture over the eggplant and spread evenly. Layer the remaining eggplant slices on top. Pour the béchamel sauce over the eggplant and meat, and spread evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbling. Allow to cool for 10-15 minutes before slicing and serving. Enjoy!

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