This recipe offers a delightful take on the traditional Greek Moussaka, featuring layers of flavorful meat, tender vegetables, and a creamy béchamel sauce.
Heat a large skillet over medium heat and cook the ground lamb and beef until browned.
Drain any excess fat from the skillet to keep the dish lighter.
Add the chopped onion and minced garlic to the skillet and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the parsley, chopped tomatoes, tomato paste, nutmeg, and season with salt and pepper. Simmer for 20 minutes.
Simmering allows the flavors to meld together beautifully.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
Slice the eggplant and potatoes into thin rounds.
Use a mandoline slicer for uniform slices.
Layer the potato slices on the bottom of a greased casserole dish, followed by the meat sauce, and then the eggplant slices.
Press down gently on each layer to compact the dish.
In a saucepan, melt the butter over medium heat, then whisk in the flour and cook for 1 minute.
Cooking the flour removes its raw taste.
Gradually whisk in the milk and cook until the sauce thickens.
Keep stirring to avoid lumps in the sauce.
Remove the saucepan from heat and stir in the eggs and cheese.
Add the eggs slowly to prevent them from scrambling.
Pour the béchamel sauce evenly over the assembled layers in the casserole dish.
Spread the sauce evenly for a smooth top layer.
Bake the Moussaka in the preheated oven for 1 hour, until golden and bubbling.
Place the casserole dish on a baking sheet to catch any drips.
Let the Moussaka cool for 10 minutes before serving.
Cooling helps the layers set for easier slicing.
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