Moussaka is a beloved Greek dish featuring layers of tender eggplant, flavorful minced meat (commonly lamb), and a velvety béchamel sauce. This classic recipe showcases Mediterranean flavors, combining sautéed onion, garlic, and fragrant spices like cinnamon and oregano. Topped with a tomato sauce, the layers are baked to perfection, resulting in a savory and satisfying culinary masterpiece. Try this mouthwatering moussaka for a taste of Greece's rich culinary heritage.

Ingredients:

- Eggplant

- Minced Meat (lamb, beef, or a mixture)

- Béchamel Sauce (butter, flour, milk)

- Tomatoes (sauce or diced)

- Potatoes

- Onion

- Garlic

- Olive Oil

- Spices (cinnamon, allspice, nutmeg, oregano)

- Herbs (thyme, parsley)

- Salt

- Pepper

- Grated Cheese (Parmesan, Kefalotyri)

Steps:

1. Prepare the Ingredients:

  - Slice the eggplant into rounds, salt, and set aside to remove moisture.

  - Peel and slice the potatoes into rounds.

2. Cook the Minced Meat:

  - In a skillet, heat olive oil.

  - Add minced meat, chopped onion, and garlic.

  - Season with salt, pepper, and spices (cinnamon, allspice, nutmeg, oregano).

  - Cook until the meat is browned and cooked through.

  - Drain excess fat if necessary.

3. Prepare the Tomato Sauce:

  - In a separate pot, combine tomatoes (sauce or diced) with olive oil.

  - Add more spices (oregano, salt, pepper) to taste.

  - Simmer the sauce until it thickens slightly.

4. Make the Béchamel Sauce:

  - In a saucepan, melt butter over medium heat.

  - Stir in flour to create a roux.

  - Gradually whisk in milk, stirring constantly to avoid lumps.

  - Cook until the béchamel thickens. Season with salt, pepper, and nutmeg.

5. Assemble the Layers:

  - Preheat the oven to a specified temperature (usually around 350°F or 180°C).

  - Pat the eggplant slices dry with paper towels.

  - Layer half of the eggplant slices in a baking dish.

  - Add a layer of the cooked minced meat on top of the eggplant.

  - Layer the sliced potatoes on top of the meat.

  - Add the remaining eggplant slices.

6. Pour the Sauces:

  - Pour the prepared tomato sauce over the top layer of eggplant.

  - Pour the béchamel sauce over the tomato layer, spreading it evenly.

7. Bake:

  - Place the baking dish in the preheated oven.

  - Bake until the top is golden brown and the moussaka is cooked through (about 45-50 minutes).

8. Serve:

  - Allow the moussaka to cool slightly before slicing.

  - Serve portions with a sprinkle of grated cheese on top.

  - Optionally, garnish with chopped parsley.

9. Enjoy:

  - Moussaka can be served as a main dish with a side salad and bread.

Remember, this is a basic guide, and you can adjust ingredients and quantities based on your preferences. Enjoy your homemade moussaka!

Nutrition Value

Here's an approximate breakdown of calories, carbohydrates, protein, fat, and sodium for each item per 100 grams:

1. Eggplant:

  - Calories: 24 kcal

  - Carbohydrates: 6 g

  - Protein: 1 g

  - Fat: 0 g

  - Sodium: 2 mg

2. Minced Meat (lamb, beef, or a mixture):

  - Calories: Varies (around 250-300 kcal)

  - Carbohydrates: 0 g

  - Protein: 17-25 g

  - Fat: 20-25 g

  - Sodium: Varies (around 50-80 mg)

3. Béchamel Sauce (butter, flour, milk):

  - Calories: Varies (around 100-150 kcal)

  - Carbohydrates: 5-10 g

  - Protein: 2-4 g

  - Fat: 7-10 g

  - Sodium: Varies (around 100-200 mg)

4. Tomatoes (sauce or diced):

  - Calories: 20 kcal

  - Carbohydrates: 5 g

  - Protein: 1 g

  - Fat: 0 g

  - Sodium: 5 mg

5. Potatoes:

  - Calories: 77 kcal

  - Carbohydrates: 17 g

  - Protein: 2 g

  - Fat: 0 g

  - Sodium: 6 mg

6. Onion:

  - Calories: 40 kcal

  - Carbohydrates: 9 g

  - Protein: 1 g

  - Fat: 0 g

  - Sodium: 4 mg

7. Garlic:

  - Calories: 149 kcal

  - Carbohydrates: 33 g

  - Protein: 6 g

  - Fat: 0 g

  - Sodium: 17 mg

8. Olive Oil:

  - Calories: 884 kcal

  - Carbohydrates: 0 g

  - Protein: 0 g

  - Fat: 100 g

  - Sodium: 2 mg

9. Spices (cinnamon, allspice, nutmeg, oregano):

  - Calories: Varies (negligible)

  - Carbohydrates: Varies (negligible)

  - Protein: Varies (negligible)

  - Fat: Varies (negligible)

  - Sodium: Varies (negligible)

10. Herbs (thyme, parsley):

  - Calories: Varies (negligible)

  - Carbohydrates: Varies (negligible)

  - Protein: Varies (negligible)

  - Fat: Varies (negligible)

  - Sodium: Varies (negligible)

11. Salt:

No significant nutritional content

- Sodium: Varies (depending on amount used)

12. Pepper:

  - Calories: 251 kcal

  - Carbohydrates: 64 g

  - Protein: 10 g

  - Fat: 3 g

  - Sodium: 20 mg

13. Grated Cheese (Parmesan, Kefalotyri):

  - Calories: Varies (around 400-450 kcal)

  - Carbohydrates: Varies (around 0-1 g)

  - Protein: Varies (around 30 g)

  - Fat: Varies (around 30 g)

  - Sodium: Varies (around 1500-2000 mg)

Please note that these values are approximate and can vary based on factors such as cooking methods, portion sizes, and specific ingredients used. Always refer to specific product labels or nutritional databases for accurate information.