Authentic Greek Moussaka

Prepare the Eggplant

Slice the eggplant lengthwise into 1/4-inch thick slices. Salt the eggplant slices generously and let them sit for at least 30 minutes to draw out excess moisture. This helps prevent the eggplant from becoming soggy. Rinse the eggplant slices well and pat them dry with paper towels. Brush with olive oil and either grill, bake at 200°C (400°F) for 15-20 minutes, or pan-fry until golden brown and tender. Set aside.

Prepare the Potatoes

Peel and slice the potatoes into 1/4-inch thick rounds. Boil the potato slices in salted water until they are partially cooked but still firm, about 5-7 minutes. Drain well and set aside.

Make the Meat Sauce

Heat olive oil in a large skillet 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 and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the crushed tomatoes, red wine, oregano, cinnamon, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 30 minutes, or up to 1 hour, stirring occasionally, until the sauce has thickened. Remove the bay leaf before assembling.

Prepare the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes. Remove from heat and stir in the nutmeg, salt, pepper, and grated Kefalotyri or Parmesan cheese. Let the sauce cool slightly and then whisk in the eggs until well combined.

Assemble the Moussaka

Preheat oven to 180°C (350°F). Grease a 9x13 inch baking dish. Layer half of the potato slices in the bottom of the dish, followed by half of the eggplant slices. Spread the meat sauce evenly over the eggplant. Top with the remaining eggplant slices and then the remaining potato slices. Pour the béchamel sauce evenly over the potatoes.

Bake the Moussaka

Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and bubbly. Let the moussaka rest for at least 15-20 minutes before slicing and serving.

Nutrition Facts Estimated per 100g of product

(Estimated values only, actual values may vary)

• Calories: 200-250
• Protein: 10-15g
• Fat: 12-18g
• Carbohydrates: 10-15g

Other Considerations for Nutrition

Moussaka can be high in fat due to the meat sauce and béchamel. Using lean ground lamb and reduced-fat milk can help lower the fat content. Serving size should be considered.