Moussaka – Greek Beef and Eggplant Lasagna

Introduction

Welcome to another delectable journey into the world of Greek cuisine, where we’ll be exploring the authentic recipe for Moussaka – a traditional Greek beef and eggplant lasagna.

Ingredients

• 3 Large eggplants, sliced lengthwise
• 1 lb ground beef
• 1 medium chopped onion
• 2 cloves minced garlic
• 1 can tomato paste
• 1/2 cup white wine
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 tsp cinnamon
• 1 cup of bechamel sauce
• 1/2 cup of feta cheese
• 2 Large eggs

Classic Béchamel Sauce Recipe

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk (warmed)
• Salt, to taste
• White pepper, to taste (you can use black pepper as an alternative)
• A pinch of nutmeg (optional)

Instructions:

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat. Make sure the butter melts without browning, as you want to keep the sauce white.
2. Add the Flour: Sprinkle the flour over the melted butter. Whisk them together until they form a smooth paste. This mixture of butter and flour is called a roux, which thickens the sauce.
3. Cook the Roux: Continue to cook the roux for about 2 minutes, stirring constantly. This step is crucial for removing the floury taste without adding color to the mixture.
4. Add the Milk: Slowly add the warm milk to the roux, whisking constantly to prevent lumps from forming. It’s important to add the milk slowly at first to smoothly integrate it into the roux.
5. Simmer and Stir: Bring the mixture to a gentle simmer, still whisking constantly. As it heats, the sauce will thicken. Once it reaches a simmer, reduce the heat to low.
6. Season the Sauce: Add salt, white pepper, and a pinch of nutmeg. The nutmeg is optional but adds a classic flavor to the sauce.
7. Cook to Desired Thickness: Continue to cook the sauce on low heat for about 10 minutes, stirring frequently, until it reaches your desired thickness. If the sauce becomes too thick, you can whisk in a little more milk until you’re happy with the consistency.
8. Strain (Optional): For an ultra-smooth sauce, you can strain it through a fine-mesh sieve.
9. Use or Store: Use the béchamel sauce immediately in your recipe, or let it cool to room temperature, cover it with plastic wrap (pressing the wrap directly onto the surface of the sauce to prevent a skin from forming), and refrigerate. It can typically be stored in the refrigerator for up to two days.

Tips:

• Constant whisking is key to a lump-free sauce.
• The béchamel sauce is a blank canvas for many dishes; you can add cheese to make a cheese sauce for dishes like macaroni and cheese, or you can add different herbs and spices to complement various recipes.

Enjoy your cooking! Béchamel is a simple yet elegant sauce that can elevate many dishes with its creamy texture and subtle flavor.

Instructions

1. Preheat the oven to 180°C/350°F. Slice the eggplants lengthwise and bake them for about 20 minutes until soft.
2. While the eggplants are baking, heat oil over medium heat in a large frying pan. Add the onions and cook until they become translucent. Then, add the garlic, cooking another minute until fragrant.
3. Add the beef to the onion and garlic. Cook until all the beef is browned, drain the fat.
4. Stir in the tomato paste, white wine, and cinnamon, then let it simmer for about 15 minutes.
5. After the beef mixture is ready and the eggplants are soft, construct the lasagna in a large baking dish. First, put down a layer of eggplant slices, then add a layer of beef mixture, sprinkle some Parmesan and breadcrumbs over it.
6. Repeat this process until you’ve used all the ingredients, ending with a layer of eggplant on top.
7. Pour the béchamel sauce over the top layer and sprinkle the feta cheese over it.
8. In a bowl, whisk the eggs and pour them evenly over the entire dish.
9. Bake the moussaka for about 45 minutes, until the top is golden and bubbly.

Enjoy your traditional Greek Moussaka with a refreshing glass of Greek white wine. We’d love to hear your experience with this recipe, so feel free to leave a comment below and subscribe to our newsletter for more stunning recipes!