METHOD
1. Prepare Eggplant
– Salt eggplant slices and let drain for 30 minutes
– Pat dry thoroughly
– Brush with olive oil
– Roast at 400°F/200°C for 20 minutes until golden
2. Make Meat Sauce
– Brown meat in skillet over medium-high heat
– Add onions and garlic, cook until softened
– Stir in tomatoes and spices
– Simmer for 20 minutes until thickened
Sauce should be thick, not watery
3. Prepare Béchamel
– Melt butter, whisk in flour until bubbling
– Gradually add warm milk, whisking constantly
– Cook until thickened (5-7 minutes)
– Temper eggs with hot sauce before adding
– Season with nutmeg and salt
4. Assembly
– Layer half the eggplant in baking dish
– Spread all meat sauce
– Add remaining eggplant
– Top with béchamel
Ensure even layers for best presentation
5. Bake
– 350°F/175°C for 45-50 minutes
– Top should be golden brown
– Let rest 15 minutes before serving
CRUCIAL TIPS
– NEVER skip salting the eggplant
– Béchamel must be thick enough to coat the back of a spoon
– Always temper eggs to prevent curdling
– Let rest before cutting for clean slices
STORAGE & VARIATIONS
– Keeps 3-4 days refrigerated
– Freezes well up to 3 months
– Reheat covered at 325°F until hot
– Vegetarian option: Replace meat with lentils
– Make ahead: Assemble up to 24 hours before baking
Remember: Patience is key with moussaka – rushing the process will affect the final texture and taste.
