Greek Moussaka Recipe - A Classic Dish with Layers of Eggplant, Ground Meat, and Béchamel Sauce

If you're looking for a hearty and delicious meal that's perfect for any occasion, look no further than moussaka. This classic Greek dish is made with layers of eggplant, ground meat, and béchamel sauce, all served over a bed of rice. It's a crowd-pleaser that's sure to impress!

Ingredients:

• 2 large eggplants, sliced into rounds
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup red wine
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 tsp ground nutmeg
• 1 cup cooked rice, for serving

Instructions:

1. Preheat the oven to 375°F.
2. Place the eggplant in a colander and sprinkle with salt. Let sit for 30 minutes, then rinse and pat dry.
3. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, onion, and garlic, and cook until the meat is browned and the onion is softened.
4. Add the crushed tomatoes, red wine, oregano, cinnamon, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened.
5. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture is bubbly and golden brown.
6. Gradually whisk in the milk, stirring constantly, until the mixture is smooth and thickened. Stir in the nutmeg.
7. To assemble the moussaka, spread half of the eggplant slices in a single layer in the bottom of a 9x13-inch baking dish. Top with half of the meat mixture, then repeat with the remaining eggplant and meat.
8. Pour the béchamel sauce over the top of the meat layer, spreading it evenly with a spatula.
9. Bake for 45-50 minutes, until the top is golden brown and the moussaka is heated through.
10. Serve hot over a bed of rice.

The first step in making moussaka is to slice the eggplant and sprinkle it with salt. This helps to draw out excess water and prevent the dish from becoming too watery. After 30 minutes, rinse the eggplant and pat it dry before proceeding with the recipe.

The meat mixture for moussaka is seasoned with a variety of spices, including oregano and cinnamon, for a warm and fragrant flavor. Tomatoes and red wine add richness and depth to the sauce, which is cooked until thick and bubbly.

The finished moussaka is a showstopper, with layers of tender eggplant, savory meat, and creamy béchamel sauce. Served over a bed of rice, it's a comforting and satisfying dish that's perfect for any occasion.