Flavors of the Mediterranean: Homemade Greek Moussaka

Greek cuisine is a treasure trove of Mediterranean flavors, and one of its most iconic dishes is Moussaka. This hearty and comforting casserole combines layers of seasoned ground meat, eggplants, and creamy béchamel sauce. In this article, we'll guide you through the steps to create your own homemade Greek Moussaka and savor the rich tastes of the Mediterranean.

**Ingredients**:

*For the Moussaka Filling*:
- 1 pound of ground beef or lamb
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (14 ounces) of diced tomatoes
- 1/2 cup of red wine
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground allspice
- Salt and black pepper, to taste
- Olive oil for cooking

*For the Moussaka Layers*:
- 2 large eggplants, thinly sliced
- Salt, for sweating the eggplants
- Olive oil, for brushing and frying the eggplants

*For the Béchamel Sauce*:
- 4 tablespoons of butter
- 1/2 cup of all-purpose flour
- 2 cups of milk
- 2 egg yolks
- 1/2 cup of grated Parmesan cheese
- Salt and nutmeg, to taste

**Instructions**:

**For the Moussaka Filling**:

1. In a large skillet, heat some olive oil over medium-high heat. Add the chopped onion and minced garlic and sauté until they become translucent.

2. Add the ground meat to the skillet and cook until it's browned and crumbled.

3. Stir in the diced tomatoes, red wine, ground cinnamon, and ground allspice. Season with salt and black pepper to taste.

4. Simmer the filling for about 20-30 minutes, allowing the flavors to meld and the liquid to reduce. Set the filling aside.

**For the Moussaka Layers**:

1. Slice the eggplants into thin rounds. Sprinkle them with salt and let them sweat for about 30 minutes. Rinse and pat them dry.

2. Heat some olive oil in a large skillet or grill pan. Brush the eggplant slices with olive oil and grill or fry them until they are tender and lightly browned. Set them aside.

**For the Béchamel Sauce**:

1. In a saucepan, melt the butter over low heat. Add the flour and stir to create a roux. Cook for a few minutes, stirring continuously.

2. Gradually add the milk, stirring constantly to avoid lumps. Continue to cook until the sauce thickens.

3. Remove the saucepan from the heat. Beat the egg yolks and add them to the béchamel, along with the grated Parmesan cheese. Season with salt and nutmeg to taste.

**For Assembling the Moussaka**:

1. Preheat your oven to 350°F (175°C).

2. In a greased baking dish, layer half of the grilled eggplants on the bottom.

3. Spread the Moussaka filling evenly over the eggplant layer.

4. Add the remaining grilled eggplants on top of the filling.

5. Pour the Béchamel sauce over the eggplant layer and spread it out to cover the entire dish.

6. Bake the Moussaka in the preheated oven for about 45-60 minutes, or until the top is golden brown and the casserole is cooked through.

7. Allow the Moussaka to rest for a few minutes before serving.

Now, you can savor the flavors of the Mediterranean with your homemade Greek Moussaka. This hearty casserole is a delicious representation of Greek cuisine, and it's perfect for sharing with family and friends. Enjoy the rich and comforting tastes of the Mediterranean! Καλή όρεξη! (Bon appétit in Greek)