Classic Moussaka

A classic, hearty Moussaka featuring layers of tender fried eggplant, a rich and savory spiced meat sauce, and a creamy béchamel topping, all baked to golden perfection.

Author

Unknown

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Eggplant Prep

Measurements	Ingredients
2 medium	Eggplants
As needed	Salt (for sprinkling)
Approx. 1/4 Cup+	Cooking Oil (for browning)

Meat Sauce

Measurements	Ingredients
1 lb	Ground Meat (Lamb or Beef)
1 Cup	Chopped Onion
$\frac{1}{4}$ Cup	Dry Red Wine
$\frac{1}{4}$ Cup	Water
2 Tbsp	Snipped Fresh Parsley
1 Tbsp	Tomato Paste
1 tsp	Salt
Dash	Black Pepper
$\frac{1}{4}$ tsp	Ground Cinnamon
2	Eggs, beaten
$\frac{3}{8}$ Cup	Soft Bread Crumbs
$\frac{1}{4}$ Cup	Shredded Cheese (Parmesan, etc.)

Béchamel Sauce

Measurements	Ingredients
3 Tbsp	Margarine (or Butter)
3 Tbsp	All-Purpose Flour
$\frac{1}{2}$ tsp	Salt
$\frac{1}{8}$ tsp	Ground Nutmeg
Dash	Black Pepper
$1\frac{1}{2}$ Cups	Milk
1	Egg, beaten

For Assembly

Measurements	Ingredients
$\frac{3}{8}$ Cup	Soft Bread Crumbs
$\frac{1}{4}$ Cup	Shredded Cheese

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Instructions

1. Prep Eggplant: Peel eggplants, slice into $\frac{1}{2}$-inch rounds. Sprinkle with salt and let rest in a colander for 30 minutes. Pat dry.
2. Make Meat Sauce: Brown the ground meat and onion. Drain fat. Stir in red wine, water, parsley, tomato paste, 1 tsp salt, and pepper. Simmer ~4 minutes until liquid is nearly gone. Cool slightly.
3. Stir in half the bread crumbs ($\frac{3}{8}$ Cup), half the cheese ($\frac{1}{4}$ Cup), the 2 beaten eggs, and cinnamon. Set aside.
4. Make Béchamel: In a saucepan, melt margarine, stir in flour, $\frac{1}{2}$ tsp salt, nutmeg, and pepper. Cook for 1 minute. Add milk all at once, whisking constantly until thick and bubbly.
5. Temper the 1 beaten egg by slowly whisking in some of the hot béchamel. Return the egg mixture to the saucepan and cook for 2 more minutes, stirring. Do not boil. Remove from heat.
6. Cook Eggplant: In a large skillet, heat oil. Brown the eggplant slices in batches on both sides until tender. Drain on paper towels.
7. Assemble Moussaka: Preheat oven to 350°F. Sprinkle the remaining bread crumbs in the bottom of a 2-qt baking dish.
8. Layer half of the browned eggplant slices.
9. Spread all the meat sauce over the eggplant.
10. Layer the remaining eggplant slices on top.
11. Pour the Béchamel sauce evenly over the top.
12. Sprinkle with the remaining cheese.
13. Bake: Bake uncovered at 350°F for 45 minutes, or until golden brown and bubbly. Let stand 10-15 minutes before serving.

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