MOUSSAKA (Greek Eggplant Casserole)
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Ingredients:
For the Eggplant Layers:
• 3 large eggplants (about 2–2.5 lbs total)
• Olive oil for brushing or frying
• Salt
Optional Potato Layer:
• 2 large potatoes, peeled and sliced ¼ inch thick (optional)
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For the Meat Sauce:
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 500g (about 1 lb) ground beef or lamb (or a mix)
• 400g (14 oz) canned crushed tomatoes
• 2 tablespoons tomato paste
• ½ cup red wine (optional but traditional)
• 1 teaspoon sugar
• 1 cinnamon stick (or ¼ tsp ground cinnamon)
• ¼ teaspoon ground allspice (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)
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For the Béchamel Sauce:
• 4 tablespoons butter (60g)
• 4 tablespoons all-purpose flour (30g)
• 3 cups whole milk (warm)
• A pinch of nutmeg
• Salt and white pepper to taste
• 2 eggs, lightly beaten
• ½ cup grated Kefalotyri or Parmesan cheese
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Instructions:
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