Name: Indulgent Greek Moussaka
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Cuisine: Greek
Ingredients: 2 medium Eggplants (Choose firm and glossy); 4 medium Potatoes (Use starchy for texture); 2 medium Zucchini (Pairs well with other vegetables); 1 lb Ground Meat (Beef or Lamb); 1 large Onion (Sweet red onions are preferred); 3 cloves Garlic (Fresh, minced); 1 can Crushed Tomatoes (For the meat sauce base); 1 cup Red Wine (Adds depth and bright acidity); 1 tsp Cinnamon (Essential for authentic flavor); 1 tsp Nutmeg (Essential for authentic flavor); 1 tsp Oregano (Mediterranean herb for aroma); 1 tsp Thyme (Mediterranean herb for aroma); 2 tbsp Parsley (Chopped, added at the end); 4 tbsp Butter (Rich layer for béchamel); 1/4 cup Flour (For thickening the sauce); 3 cups Milk (Whole milk for creaminess); 2 large Egg Yolks (For richness); 1/4 tsp Nutmeg (Enhances flavor profile); 1 cup Cheese (Kefalograviera or Parmesan, for the golden crust)

Description

A rich and comforting layered dish of eggplant, potatoes, and ground meat topped with a creamy béchamel sauce.

Ingredients

2 medium Eggplants (Choose firm and glossy)
4 medium Potatoes (Use starchy for texture)
2 medium Zucchini (Pairs well with other vegetables)
1 lb Ground Meat (Beef or Lamb)
1 large Onion (Sweet red onions are preferred)
3 cloves Garlic (Fresh, minced)
1 can Crushed Tomatoes (For the meat sauce base)
1 cup Red Wine (Adds depth and bright acidity)
1 tsp Cinnamon (Essential for authentic flavor)
1 tsp Nutmeg (Essential for authentic flavor)
1 tsp Oregano (Mediterranean herb for aroma)
1 tsp Thyme (Mediterranean herb for aroma)
2 tbsp Parsley (Chopped, added at the end)
4 tbsp Butter (Rich layer for béchamel)
1/4 cup Flour (For thickening the sauce)
3 cups Milk (Whole milk for creaminess)
2 large Egg Yolks (For richness)
1/4 tsp Nutmeg (Enhances flavor profile)
1 cup Cheese (Kefalograviera or Parmesan, for the golden crust)

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Instructions

Preheat your oven to 350°F (175°C).
Slice the eggplants and zucchini, sprinkle them with salt, and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry afterward.
Peel and slice the potatoes into rounds.
In a large pan, sauté the onion and garlic until they are soft. Add the ground meat and cook until browned.
Stir in crushed tomatoes, red wine, cinnamon, nutmeg, oregano, thyme, and salt. Let the mixture simmer for 20 minutes. Mix in chopped parsley at the end.
In another pan, melt butter and add flour to make a roux. Slowly whisk in milk until the sauce thickens. Remove from heat and stir in egg yolks and nutmeg.
In a baking dish, layer potatoes, eggplant, zucchini, and meat sauce. Pour the béchamel sauce on top and spread evenly. Sprinkle cheese over the top.
Bake for about 45 minutes, or until the top is golden brown and bubbly. Let it cool for a few minutes before serving.

Notes

Serve warm garnished with parsley. Pairs nicely with salad or bread. Store leftovers in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Main Course
Method: Baking
Cuisine: Greek