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Moussaka with Meat: A Hearty and Flavorful Greek Classic

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Moussaka with meat is a rich, comforting Mediterranean dish that layers tender eggplant, seasoned ground beef, and a creamy béchamel sauce. This Greek classic is perfect for a hearty meal and has a wonderful balance of flavors and textures. The combination of spiced meat, soft vegetables, and creamy sauce makes it a perfect choice for a cozy dinner that’s sure to impress.

Ingredients

Scale

  • 2 large eggplants, sliced into 1/2-inch thick rounds

  • 2 tablespoons olive oil (for brushing eggplant)

  • 1 pound ground beef (or lamb, for a more traditional version)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 can (14.5 ounces) diced tomatoes

  • 2 tablespoons tomato paste

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground allspice

  • Salt and pepper to taste

  • 1/2 cup red wine (optional)

  • 1/2 cup fresh parsley, chopped (for garnish)

For the Béchamel Sauce:

  • 4 tablespoons butter

  • 4 tablespoons all-purpose flour

  • 2 cups milk, heated

  • 1/4 teaspoon ground nutmeg

  • Salt and pepper to taste

  • 1/2 cup grated Parmesan or Kefalotyri cheese (optional)

Instructions

  • Prepare the eggplant:
    Preheat your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet in a single layer. Brush both sides with olive oil and season with salt and pepper. Bake for 20–25 minutes, flipping halfway through, until the eggplant is soft and golden. Set aside.

  • Cook the meat sauce:
    In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3–4 minutes. Add the ground beef (or lamb), breaking it apart as it cooks, until browned. Stir in the diced tomatoes, tomato paste, oregano, cinnamon, allspice, salt, and pepper. If using, add the red wine and let the mixture simmer for 10–15 minutes, until thickened. Remove from heat and set aside.

  • Make the béchamel sauce:
    In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the heated milk, stirring constantly to avoid lumps. Cook the sauce for 5–7 minutes until it thickens. Season with nutmeg, salt, and pepper. Remove from heat and stir in the Parmesan or Kefalotyri cheese, if using.

  • Assemble the moussaka:
    In a greased baking dish (about 9×13 inches), layer half of the baked eggplant slices on the bottom. Spread half of the meat sauce over the eggplant. Add another layer of eggplant slices and top with the remaining meat sauce. Pour the béchamel sauce over the top, spreading it evenly with a spatula.

  • Bake:
    Bake the moussaka in the preheated oven for 40–45 minutes, until the top is golden and bubbling. Let it cool for about 10 minutes before slicing and serving.

  • Serve:
    Garnish with chopped fresh parsley and serve with a side of Greek salad or crusty bread.

Find it online: https://cookingworthy.com/moussaka-with-meat-a-hearty-and-flavorful-greek-classic/