Experience a traditional Greek moussaka featuring layers of tender eggplant, a rich lamb and beef meat sauce infused with Mediterranean spices, all topped with a creamy béchamel sauce and baked to golden perfection.
Slice the eggplant and sprinkle with salt. Let it sit for about 30 minutes to draw out excess moisture.
Pat the eggplant slices dry with paper towels, drizzle with olive oil, and grill them briefly until they soften and develop a light char.
For the meat sauce, heat olive oil in a pan, add finely chopped onion, and sauté until golden, about 5 minutes.
Add the ground lamb and beef, cooking until well browned, about 7 to 10 minutes. Allow excess liquid to evaporate, then season with salt, pepper, oregano, cinnamon, nutmeg, and paprika.
Pour in half a glass of red wine, then add beef broth and chopped canned tomatoes. Simmer the sauce gently for 20 to 25 minutes.
To prepare the béchamel sauce, warm olive oil in a saucepan and whisk in the flour, stirring constantly until it turns golden.
Gradually add milk while continuously stirring until the sauce is smooth and thickened.
Add a pinch of nutmeg. In a separate bowl, gently temper the eggs by whisking in a small amount of the béchamel, then combine the egg mixture back into the saucepan.
Cook the sauce over low heat for a few more minutes until it thickens; remove from heat and let it rest briefly.
Assemble the moussaka by layering larger eggplant slices on the bottom of a baking dish, followed by the meat sauce, another layer of eggplant, and finally the béchamel sauce on top.