Traditional Moussaka

Prepare the Eggplant

Slice the eggplants lengthwise into ½-inch thick slices. Sprinkle generously with salt on both sides and place in a colander for at least 30 minutes to draw out moisture. Rinse the eggplant slices thoroughly and pat dry with paper towels. This helps reduce bitterness and prevents them from becoming soggy during baking. Preheat oven to 375°F (190°C). Brush both sides of the eggplant slices with olive oil and arrange them on baking sheets. Bake for 20-25 minutes, flipping halfway through, until they are tender and lightly golden. Alternatively, you can fry the eggplant slices in olive oil until golden brown. Drain on paper towels.

Make the Meat Sauce

In a large skillet or pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground lamb (or beef) and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the tomato paste, crushed tomatoes, dry red wine, dried oregano, ground cinnamon, salt, and pepper. Bring to a simmer, reduce the heat, and cook for at least 30 minutes, or up to an hour, stirring occasionally, until the sauce has thickened and the flavors have melded.

Prepare the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk, a little at a time, until the sauce is smooth and thickened. Bring to a simmer, reduce the heat, and cook for 5-7 minutes, stirring constantly, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the grated nutmeg, salt, and pepper. Let the sauce cool slightly and then whisk in the eggs one at a time, ensuring they are fully incorporated to avoid curdling. Finally, stir in half of the grated cheese.

Assemble the Moussaka

Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Arrange a layer of eggplant slices on the bottom of the dish, overlapping slightly if necessary. Spread half of the meat sauce evenly over the eggplant layer. Add another layer of eggplant slices, followed by the remaining meat sauce. Top with the remaining eggplant slices. Pour the béchamel sauce evenly over the eggplant layer, making sure to cover the entire surface. Sprinkle the remaining grated cheese over the béchamel sauce.

Bake the Moussaka

Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and the béchamel sauce is set. Let the moussaka rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and makes it easier to cut.

Nutrition Facts Estimated per 100g of product

Note: This is an estimate and can vary based on specific ingredients and portion sizes. Calories: Approximately 150-200 kcal Protein: 8-10g Fat: 10-15g Carbohydrates: 8-10g

Other Important Considerations for Nutrition

• Eggplant Preparation: Frying eggplant significantly increases the fat content compared to baking or grilling. Opting for baking can reduce the overall calorie and fat content.
• Meat Choice: Using lean ground lamb or beef reduces the fat content. Draining excess fat after browning the meat is also beneficial.
• Béchamel Sauce: The richness of the béchamel sauce contributes to the fat content. Using lower-fat milk alternatives or reducing the amount of butter can help lower the overall fat content.
• Cheese: Choosing a lower-fat cheese option can reduce the fat and calorie content.
• Portion Control: Given its rich nature, serving smaller portions is advisable for managing calorie intake.