Moussaka
Serves: Six | Prep: 40 min | Cook: 45 min
Ingredients:
Eggplant:
4 eggplants, sliced 1/2-inch thick
2 tsp salt
2 Tbsp olive oil
Meat Sauce:
2 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 lb ground minced beef
1 14oz can chopped tomatoes
2 cups tomato/passata sauce
1 cinnamon stick
1 dried bay leaf
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
Béchamel:
2 Tbsp butter
2 Tbsp flour
1 1/2 cups whole milk
2 cups cheddar cheese, shredded
1/2 cup parmesan cheese, grated and divided
1 tsp nutmeg
1 egg, beaten
Directions:
Preheat the oven to 400°F/200°C. Line two baking trays with baking paper.
Place a layer of sliced eggplant in a large colander, slightly overlapping the slices, and sprinkle with some of the salt. Continue layering the eggplant and salt until all of the eggplant has been used. Let the eggplant sit for 15–30 minutes to sweat. Pat the slices dry with paper towels, then arrange them on the prepared baking trays. Brush both sides lightly with olive oil and bake for about 20 minutes, or until the eggplant is soft and lightly browned. Remove from the oven and set aside to cool slightly.
To make the meat sauce, heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook for about 2 minutes, until softened and fragrant. Add the beef and cook for 5–7 minutes, breaking it up until no longer pink. Stir in the canned tomatoes, tomato sauce, cinnamon stick, bay leaves, oregano, garlic powder, salt, and pepper. Bring the mixture to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until the sauce has thickened. **(see below)
To make the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook until well combined. Gradually whisk in the milk, continuing to whisk until smooth. Add the cheddar cheese, 1/4 cup of the Parmesan, and the nutmeg. Stir occasionally and allow the sauce to gently simmer for 4–5 minutes, until thickened. Remove from the heat and let it cool slightly, then whisk in the beaten egg until fully incorporated.
To assemble the moussaka, place half of the roasted eggplant in the bottom of a 13 x 9-inch casserole dish. Spoon the meat sauce evenly over the eggplant, then arrange the remaining eggplant on top. Pour the béchamel over everything, spreading it into an even, thick layer so the entire surface is covered. Sprinkle with the remaining Parmesan cheese and bake for 25–30 minutes, until bubbling and beautifully golden brown. Remove from the oven and let the moussaka rest for 10 minutes before slicing and serving.
**This sauce can be made a day ahead, which allows the flavors to develop even more. If making ahead, refrigerate once cooled and remove the cinnamon stick and bay leaves before using.
More Delicious Recipes:
Eggplant Parmesan
Eggplant Lentil Lasagna
Cheesy Beef and Lentil Lasagna
Cheesy Chicken White Lasagna
Roasted Garden Spread
