Greek moussaka features beef, eggplant, aromatic spices, and a rich béchamel, baked until golden and bubbly.
# Components:
→ Vegetables
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons chopped fresh parsley
→ Meat
05 - 1.1 pounds ground beef
→ Spices & Seasonings
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground allspice
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt, divided
→ Tomato Sauce
11 - 14 ounces canned diced tomatoes
12 - 2 tablespoons tomato paste
13 - 1/2 cup dry red wine
14 - 2 tablespoons olive oil, plus extra for brushing eggplant
→ Béchamel Sauce
15 - 1/4 cup unsalted butter
16 - 1/2 cup all-purpose flour
17 - 2 1/2 cups whole milk, warmed
18 - 1/4 teaspoon ground nutmeg
19 - 1 large egg, lightly beaten
20 - 1/2 cup grated Parmesan cheese
→ Assembly
21 - 1/2 cup grated Parmesan cheese, for topping
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper. Arrange eggplant slices on the sheets, brush both sides with olive oil, and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway, until golden and tender. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and parsley; sauté for 1 minute.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 7 minutes. Incorporate cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for an additional minute.
04 - Stir in tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the mixture thickens. Adjust seasoning to taste and set aside.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in warm milk and bring to a gentle boil, stirring until thick and smooth, about 5 minutes. Remove from heat, whisk in nutmeg, then cool for 2 minutes. Quickly whisk in the egg and Parmesan cheese.
06 - Reduce oven temperature to 350°F.
07 - In a 9x13-inch baking dish, arrange half the roasted eggplant in an even layer. Spoon all the beef mixture over the eggplant. Top with the remaining eggplant then pour the béchamel sauce evenly over all layers. Sprinkle with Parmesan cheese.
08 - Bake uncovered for 40 to 45 minutes, until the surface is golden and bubbling. Remove from the oven and let rest for 15 minutes before slicing and serving.
