Authentic Greek Moussaka Recipe

How to Make Authentic Greek Moussaka

1. **Meat Sauce:**
2. Melt 4 tablespoons of butter in a 3 1/2-quart Dutch oven over medium heat. Sauté 1 large onion (chopped), 1 lb ground chuck or lamb, and 2 cloves garlic (minced) until browned, about 10 minutes.
3. Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 28 ounces (1 large can) crushed tomatoes, and salt and pepper to taste. Bring to a boil.
4. Reduce heat and simmer uncovered for 30 minutes.
5. Stir in 1/2 cup breadcrumbs.
6. **Eggplant:**
7. Halve 2 large eggplants lengthwise.
8. Slice into 1/2-inch thick rounds.
9. Place eggplant slices on a baking sheet, sprinkle lightly with salt, and brush with 2 tablespoons melted butter.
10. Broil 4 inches from heat for 4 minutes per side, or until golden brown.
11. **Cream Sauce (Béchamel):**
12. Preheat oven to 350°F (175°C).
13. In a medium saucepan, melt 4 tablespoons butter.
14. Whisk in 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
15. Gradually whisk in 3 cups milk until smooth and thickened, about 5-7 minutes.
16. Remove from heat. In a small bowl, whisk 2 large eggs lightly. Gradually whisk in 1/2 cup of the hot cream sauce.
17. Pour the egg mixture back into the saucepan and stir until well combined.
18. **Assembly & Baking:**
19. In a shallow 2-quart baking dish, layer half of the eggplant slices, slightly overlapping.
20. Sprinkle with 2 tablespoons grated Parmesan cheese and 2 tablespoons grated cheddar cheese.
21. Spoon the meat sauce evenly over the eggplant.
22. Sprinkle with another 2 tablespoons of each cheese.
23. Layer the remaining eggplant slices on top.
24. Pour the cream sauce evenly over the top.
25. Sprinkle with the remaining Parmesan and cheddar cheese.
26. Bake for 35-40 minutes, or until golden brown and set. If desired, brown the top under the broiler for 1 minute.
27. Let cool slightly before serving. Cut into squares.