Moussaka is a rich, layered dish celebrated in Greek cuisine, though variations exist across the Mediterranean and Middle East. It typically involves layers of eggplant (or potatoes), a spiced meat filling, and a creamy béchamel sauce, baked to perfection. Here's a classic Greek moussaka recipe for you to try:

Ingredients

For the Vegetable Layer:

3-4 large eggplants, sliced into 1/2 inch rounds

Olive oil, for brushing

Salt and pepper, to taste

For the Meat Sauce:

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 pound ground lamb or beef

1 can (14 oz) crushed tomatoes

1/2 cup red wine (optional)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 bay leaf

Salt and pepper, to taste

1/4 cup chopped fresh parsley

For the Béchamel Sauce:

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

2 cups milk

1/4 teaspoon ground nutmeg

Salt and pepper, to taste

2 eggs, beaten

1/2 cup grated Parmesan cheese

Instructions

Prepare the Eggplants:

Preheat your oven to 400°F (200°C).

Brush both sides of the eggplant slices with olive oil and season with salt and pepper.

Place the slices on baking sheets lined with parchment paper and bake for 20-25 minutes, until soft and lightly browned. Set aside to cool.

Make the Meat Sauce:

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until soft and fragrant.

Add the ground meat, breaking it apart with a spoon, and cook until browned.

Stir in the crushed tomatoes, red wine (if using), cinnamon, nutmeg, bay leaf, and season with salt and pepper. Simmer for about 20 minutes, until the sauce has thickened. Remove the bay leaf and stir in the fresh parsley.

Make the Béchamel Sauce:

Melt the butter in a saucepan over medium heat. Stir in the flour and cook for a minute.

Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens.

Remove from heat, season with nutmeg, salt, and pepper. Let it cool slightly, then whisk in the beaten eggs and Parmesan cheese until smooth.

Assemble the Moussaka:

Preheat your oven to 350°F (175°C).

In a deep baking dish, layer half of the eggplant slices.

Spread the meat sauce evenly over the eggplant.

Add another layer of the remaining eggplant slices.

Pour the béchamel sauce over the top, spreading it to cover the eggplants.

Bake for about 45 minutes, or until the top is golden and the sauce is bubbling.

Let the moussaka rest for about 20 minutes before serving. This helps the layers set and makes it easier to serve.

Serve this delicious moussaka with a side of crusty bread or a simple green salad for a complete meal. Enjoy your cooking!