Authentic Greek Moussaka Recipe: A Taste of the Mediterranean!

Start by slicing the eggplants into 1/4 inch thick rounds and sprinkle them with salt. This will help draw out any bitterness. While the eggplants sit, you can prepare the meat mixture. Cook the onions in a large pan with a bit of olive oil until they’re soft, then add the ground meat and cook until it’s browned. Stir in the canned tomatoes, along with a pinch of cinnamon and oregano, and let it simmer for about 15 minutes.

Once the meat mixture is ready, rinse the eggplant slices and pat them dry. In a separate pan, fry the eggplant slices in batches until they’re golden brown on both sides. Now it’s time to assemble the moussaka! In a large baking dish, start by layering half of the eggplant slices on the bottom, followed by the meat mixture. Repeat with another layer of eggplant and meat.

To make the béchamel sauce, melt the butter in a saucepan, then whisk in the flour until it’s smooth. Gradually add in the milk, stirring constantly, until the mixture thickens. Season with salt, pepper, and nutmeg. Pour the béchamel over the top layer of meat and eggplant, making sure to spread it out evenly.

Bake the moussaka in a preheated oven at 375°F for about 45 minutes, or until the top is golden brown and bubbling. Let it cool for a few minutes before slicing and serving. Optionally, sprinkle some crumbled Mizithra cheese on top for an extra touch of flavor. Enjoy your delicious homemade moussaka!