Greek Moussaka (Greece)

A rich, layered casserole, Greek Moussaka features roasted eggplant, spiced ground lamb or beef, and creamy béchamel sauce. It’s a Mediterranean comfort food classic.

Ingredients:

• 2 eggplants, sliced and salted
• 2 tbsp olive oil
• 1 lb ground lamb or beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/2 cup crushed tomatoes
• Salt and pepper, to taste
  

Béchamel Sauce:

• 2 tbsp butter
• 2 tbsp flour
• 1 1/2 cups milk
• 1/4 tsp nutmeg
• 1 egg, beaten
• 1/4 cup grated Parmesan
  

Instructions:

1. Roast eggplant slices at 400°F for 20 minutes until golden.
2. Brown meat with onion and garlic. Add spices and tomatoes. Simmer 10 minutes.
3. Make béchamel: melt butter, whisk in flour, cook briefly. Add milk, nutmeg, and whisk until thick. Stir in egg and cheese off heat.
4. Layer eggplant, meat sauce, and béchamel in a baking dish.
5. Bake at 375°F for 30–35 minutes until golden on top.

Suggested Pairing:

Pair with a crisp Greek salad and a glass of dry red wine like Agiorgitiko or a citrusy white Assyrtiko.