Simple Moussaka Recipe: A Deliciously Easy Greek Classic

Moussaka, a beloved Greek casserole, often intimidates home cooks with its seemingly complex layers. But fear not! This simple moussaka recipe proves that this comforting dish can be surprisingly easy to make, delivering incredible flavour without the fuss. This recipe focuses on simplicity while retaining the authentic taste of this classic.

Ingredients for a Simple Moussaka:

This recipe serves 4-6 people. Adjust quantities as needed.

For the Eggplant:

• 2 medium eggplants, sliced about 1/4 inch thick
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Meat Sauce:

• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 lb ground lamb (or beef, or a mix)
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Step-by-Step Instructions:

Preparing the Eggplant:

1. Salt the eggplant: Arrange eggplant slices on a wire rack set over a baking sheet. Sprinkle generously with salt and let sit for at least 30 minutes. This draws out excess moisture, preventing a soggy moussaka.
2. Pat dry: After 30 minutes, pat the eggplant slices dry with paper towels.
3. Roast or pan-fry: Preheat oven to 400°F (200°C). You can either roast the eggplant slices on a baking sheet drizzled with olive oil for about 20-25 minutes, flipping halfway, or pan-fry them in batches in olive oil until tender and lightly browned.

Making the Meat Sauce:

1. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
2. Brown the meat: Add ground lamb (or beef) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
3. Simmer the sauce: Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Bring to a simmer, reduce heat, and cook for at least 15 minutes, or longer for a richer flavour.

Creating the Béchamel Sauce:

1. Melt butter: Melt butter in a saucepan over medium heat.
2. Make a roux: Whisk in flour and cook for 1-2 minutes, stirring constantly, until smooth.
3. Add milk gradually: Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
4. Season and stir in cheese: Stir in nutmeg, salt, pepper, and Parmesan cheese.

Assembling and Baking the Moussaka:

1. Layer the casserole: Spread a thin layer of meat sauce in the bottom of a greased 9x13 inch baking dish. Layer with roasted eggplant slices. Repeat layers of meat sauce and eggplant, ending with a layer of eggplant.
2. Pour béchamel: Pour the béchamel sauce evenly over the top.
3. Bake: Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until golden brown and bubbly.
4. Rest: Let the moussaka rest for at least 10 minutes before serving.

Tips for the Best Simple Moussaka:

• Don't skip salting the eggplant: This crucial step prevents a watery moussaka.
• Adjust spices to your taste: Feel free to add more or less oregano and cinnamon depending on your preference.
• Use good quality ingredients: The flavour of your moussaka will be enhanced by using fresh, high-quality ingredients.
• Make it ahead: The moussaka can be assembled ahead of time and baked just before serving.

This simple moussaka recipe is a fantastic starting point for creating this delicious Greek classic in your own kitchen. Enjoy!