Moussaka is a classic dish that hails from the Mediterranean and Middle Eastern regions, with various versions found in countries like Greece, Turkey, and the Arab world. This dish is not only a delicious representation of Mediterranean cuisine but also a comforting and wholesome meal that brings together the distinct textures and tastes of eggplant, beef, and creamy béchamel sauce.
Ingredients
2 large eggplants, thinly sliced
Salt, for sprinkling
For the Meat Sauce:
1 lb Braveheart Black Angus beef
1 onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper, to taste
For the Béchamel Sauce:
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
Salt and nutmeg, to taste
2 large eggs, beaten
1 cup grated Parmesan cheese
Instructions:
Place the thinly sliced eggplants on a baking sheet and sprinkle them with salt. Allow them to sit for about 30 minutes. This helps remove excess moisture and bitterness.
Preheat the oven to 400°F (200°C).
Rinse the salted eggplant slices and pat them dry with paper towels.
Brush the eggplant slices with olive oil and arrange them on a baking sheet. Bake for about 15-20 minutes or until they are tender and slightly browned. Set aside.
In a large skillet, brown the ground beef over medium heat. Drain excess fat if needed.
Add chopped onions and minced garlic to the skillet. Sauté until the onions are translucent.
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for about 15-20 minutes, allowing the flavors to meld. Remove from heat.
In a saucepan, melt butter over medium heat. Stir in flour to create a roux, cooking for 2-3 minutes.
Gradually whisk in milk to avoid lumps. Keep stirring until the sauce thickens.
Season with salt and a pinch of nutmeg. Remove from heat.
In a separate bowl, beat the eggs. Slowly add a ladle of the hot béchamel to the beaten eggs while stirring continuously to temper them. Then, pour the egg mixture back into the sauce, stirring vigorously.
Stir in grated Parmesan cheese. Set aside.
Grease a baking dish and layer half of the baked eggplant slices at the bottom.
Spread the meat sauce over the eggplant layer.
Add another layer of the remaining eggplant slices.
Pour the béchamel sauce over the top, spreading it evenly to cover the dish.
Optionally, use a fork to create a decorative pattern on the béchamel surface.
Bake in the preheated oven at 350°F (175°C) for 40-45 minutes or until the top is golden brown and the moussaka is set.
Allow it to cool for about 15-20 minutes before slicing.
In need of more recipe inspiration? Try Braveheart Beef Cabbage Rolls.