Classic Moussaka Recipe

Ingredients:

• 2 large eggplants
• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon grated nutmeg
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Prepare eggplant: Cut eggplants into thin slices and sprinkle with salt. Let sit for 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
3. Brown beef and sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned and onion is softened.
4. Simmer sauce: Stir in diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
5. Make béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Slowly pour in milk, whisking constantly, until thickened. Stir in nutmeg and Parmesan cheese.
6. Assemble moussaka: Grease a 9x13-inch baking dish. Layer eggplant slices, meat sauce, and béchamel sauce, ending with a layer of meat sauce. Sprinkle with breadcrumbs.
7. Bake: Bake for 45 minutes, or until top is golden brown and casserole is hot and bubbly.
8. Serve: Let cool for a few minutes before serving. Garnish with fresh parsley (optional).

Optional additions:

• For extra flavor: Add a pinch of red pepper flakes or cayenne pepper to the meat sauce.
• For a smoky flavor: Add a teaspoon of smoked paprika to the meat sauce.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest to the béchamel sauce.
• For additional vegetables: Add diced mushrooms, zucchini, or bell peppers to the meat sauce.

Enjoy your delicious and hearty Moussaka!