HOW TO PREPARE MOUSSAKA.

Moussaka is a classic Greek dish that combines layers of eggplant (aubergine) with a spiced meat mixture and topped with a creamy béchamel sauce. Here’s how you can prepare it:

Ingredients:

For the Moussaka:

• 2 large eggplants (aubergines), sliced into 1/4 inch rounds
• Salt
• Olive oil, for brushing eggplant slices
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 lb ground lamb or beef
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup red wine (optional)
• Fresh parsley, chopped (for garnish, optional)

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• Pinch of ground nutmeg
• Salt and pepper to taste
• 2 eggs, lightly beaten

Instructions:

1. Prepare the Eggplant:
   • Place the eggplant slices in a colander and sprinkle generously with salt. Let them sit for about 30 minutes to draw out bitterness. Rinse the salt off and pat dry with paper towels.
   • Preheat the oven to 400°F (200°C). Brush the eggplant slices with olive oil and place them on a baking sheet. Bake for about 20-25 minutes, flipping halfway through, until they are softened and lightly browned. Remove from the oven and set aside.
2. Make the Meat Sauce:
   • In a large skillet or frying pan, heat some 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 to the pan, breaking it up with a spoon. Cook until browned and cooked through.
   • Stir in the diced tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. If using, pour in the red wine. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat and set aside.
3. Make the Béchamel Sauce:
   • In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes until it forms a paste and starts to bubble.
   • Gradually whisk in the milk, a little at a time, until smooth and thickened.
   • Season with a pinch of nutmeg, salt, and pepper. Cook the sauce for another 2-3 minutes, stirring constantly, until it thickens further.
   • Remove the saucepan from heat. Gradually whisk in the beaten eggs until well combined. Set aside.
4. Assemble and Bake the Moussaka:
   • Preheat the oven to 375°F (190°C).
   • Grease a large baking dish (about 9×13 inches).
   • Arrange half of the baked eggplant slices in a single layer on the bottom of the baking dish.
   • Spread half of the meat sauce evenly over the eggplant layer.
   • Repeat with another layer of the remaining eggplant slices and the rest of the meat sauce.
   • Pour the béchamel sauce evenly over the top, spreading it out with a spatula to cover the entire surface.
5. Bake the Moussaka:
   • Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the top is golden brown and bubbly.
   • Remove from the oven and let it cool for about 15 minutes before serving.
   • Garnish with chopped parsley, if desired, before serving.

Enjoy your homemade moussaka! It’s best served warm, and leftovers can be refrigerated and reheated the next day for an equally delicious meal.