Moussaka (Eggplant and Ground Meat Casserole)

Ingredients

• 1.5kg Eggplants
• 700g Ground beef or lamb
• 2 Onions (finely chopped)
• 3 Garlic cloves (minced)
• 400g Canned tomatoes (diced)
• 150ml Red wine
• 2 EL Tomato paste
• 1 TL dried oregano
• 1/4 TL ground cinnamon
• Für die Béchamelsauce: For the Béchamel sauce:
• 100g Butter
• 100g Flour
• 1 Liter milk (warm)
• 2 Egg yolks
• Salz Salt
• Pfeffer Pepper
• Muskatnuss Nutmeg
• Olivenöl Olive oil

Instructions

1. Slice eggplants into approx. 1 cm thick rounds, salt them, and let them sit for approx. 30 minutes to draw out moisture. Rinse well and pat dry. Brush eggplant slices on both sides with olive oil and roast in the oven at 200°C or fry in a pan until golden brown. Set aside.
2. For the meat sauce: Heat olive oil in a large pot. Sauté onions and garlic. Add ground meat and cook until browned and crumbly. Stir in tomato paste and cook briefly. Deglaze with red wine. Add diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for approx. 20-30 minutes.
3. For the Béchamel sauce: Melt butter in a saucepan. Stir in flour and cook for 1-2 minutes (roux). Gradually whisk in the warm milk, stirring constantly, until a smooth sauce forms. Bring to a boil and thicken. Remove from heat. Season with salt, pepper, and nutmeg. Whisk egg yolks and stir into the slightly cooled sauce.
4. Grease a baking dish (approx. 25x35 cm).
5. Layer half of the fried eggplant slices on the bottom.
6. Spread the meat sauce evenly over the eggplant.
7. Layer the remaining eggplant slices on top.
8. Pour the Béchamel sauce evenly over the top.
9. Bake in a preheated oven at 180°C for approx. 45-60 minutes, until the surface is golden brown and bubbling.
10. Let the moussaka rest for at least 20-30 minutes before slicing.

Nutrition