Moussaka
Source/Author: Mary
This traditional-style moussaka combines layers of tender eggplant, rich meat sauce infused with wine and cinnamon, and a creamy béchamel topping. It’s a comforting, oven-baked dish with deep Mediterranean flavor and a beautifully golden finish.
Ingredients:
| • salt | to taste |
| • onion | 1 large |
| • butter | 5 tablespoons |
| • All-purpose flour | 1/3 cup |
| • olive oil | 1/4 cup |
| • milk | 2 cups |
| • Black pepper | to taste |
| • ground cinnamon | 1 teaspoon |
| • garlic | 2 cloves |
| • Parmesan cheese | 1/4 cup |
| • ground meat | 2 pounds |
| • crushed tomatoes | 1 can |
| • dry white wine | 1/2 cup |
| • eggplants | 2 large |
1. Preheat oven to 390 degrees Fahrenheit (198 degrees Celsius).
2. Wash eggplants and slice into rounds about 1/2 inch thick.
3. Sprinkle lightly with salt and let sit for 20 minutes. Pat dry to remove moisture.
4. Heat part of the olive oil in a pan over medium heat. Cook eggplant slices until lightly golden on both sides. Transfer to a plate.
5. Peel and finely chop the onion.
6. Peel and mince the garlic.
7. In the same pan, add remaining olive oil.
8. Cook onion until soft.
9. Add garlic and cook for 1 minute.
10. Add ground meat and cook until browned.
11. Pour in white wine and cook for 2–3 minutes.
12. Add crushed tomatoes, cinnamon, salt, and black pepper. Simmer for 15–20 minutes until thickened.
13. BÉCHAMEL Melt butter in a saucepan over medium heat.
14. Add flour and cook for 1–2 minutes.
15. Slowly add milk, stirring constantly to avoid lumps. Cook until thick and smooth.
16. Add parmesan cheese and mix until melted.
17. ASSEMBLE. In a baking dish, layer: eggplant, meat sauce, eggplant.
18. Pour béchamel over the top. Spread evenly.
19. BAKE. Bake for 40–45 minutes until golden on top.
20. Let rest 15–20 minutes before slicing.
TIPS:
- salting eggplant removes bitterness and excess moisture
- let moussaka rest before cutting for clean layers
CAMPING / OPEN FIRE VERSION:
- use a cast iron skillet or Dutch oven
- assemble layers inside the pan
- place over low, steady coals (not direct flame)
- cover with lid and add hot coals on top
- cook about 35–45 minutes until set and golden
VARIATIONS:
- Balkan style: uses potatoes (Wash, peel and slice 3–4 medium size potatoes into thin rounds. Lightly cook them first (either boil for 5–7 minutes until just tender, or pan-fry until slightly golden. Use potatoes as a bottom layer instead of eggplant or combine with eggplant for a mixed version
Continue layering as in the main recipe.).
- Turkish style: more like a sauté, not layered
- Vegetarian: replace meat with lentils or mushrooms
- Zucchini version: substitute eggplant partly or fully
SERVING IDEAS:
- serve warm with a simple salad
- pair with bread or yogurt sauce
- garnish with fresh herbs