How Tu: Make Moussaka

Coming back from Greece, I was enamored by the cuisine, especially their famed, Moussaka. We tasted a few different versions in Greece, some with potatoes in it, others heavy with béchamel sauce, and most that used allspice and nutmeg.






I did much research on recipes and decided to make a version with generous portions of meat sauce and vegetables, light on the béchamel sauce and no nutmeg nor allspice. Turned out that Moussaka is quite labor intensive! From sautéing the eggplant and zucchini, to preparing the meat sauce, whipping up the béchamel sauce, assembling and finally baking, it took me 2 hours! All and all, my first try was decent enough and satisfied my craving and memories of the Aegean Sea.





Ingredients





• 2 large eggplants


• 2 medium zucchini





Meat Sauce





• 1 cup onion, chopped


• 2 garlic cloves, minced


• 1 handful fresh oregano leaves, chopped


• 2 handfuls fresh flat-leaf parsley, chopped


• 2 pounds ground turkey, lamb, or beef


• 2 tablespoons tomato paste


• 1 (16-ounce) can crushed tomatoes





Bechamel Sauce





• 2 1/2 cups milk


• 1 egg


• 1 1/3 cup Parmesan or Romano cheese





Prepare eggplants and zucchini. Cut lengthwise into 1/2-inch thick slices. Salt and pepper all pieces. Add oil to sauté or skillet pan and heat over medium. Sautee the eggplant in a single layer, turning once, until brown on both sides. Do the same for zucchini and sauté. Put both eggplant and zucchini off to side as you make the meat sauce.





Meat Sauce





Add oil to the pan and toss in onion, garlic, oregano, and parsley. Cook and stir until soft and aromatic. Add the ground meat, season with salt and pepper. Stir in the tomato paste and crushed or whole tomatoes. Simmer until most of the liquid has evaporated.





Bechamel Sauce





In another medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg.. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole.






Assembly:





Preheat the oven to 375 degrees F.



Line the bottom of a glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with Parmesan if desired. Next, layer zucchini again, topping with meat sauce. Repeat the another layer of eggplant and meat, finally toping with the Bechamel sauce. Cover and bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.