Moussaka - Greek Beef and Eggplant Lasagna

A traditional recipe for an iconic Greek dish! Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble – but it’s well worth the effort. This is serious comfort food – a low carb one!

Very delicious, because when you crack through that golden top and the white bechamel sauce bursts out, you scoop up a big piece and you see all the amazing layers, the soft eggplant melding together with that rich meat sauce! It’s a little bit of food heaven, right there. Totally worth every single pot and pan.   

Ingredients: 

• 1 kg / 2 lb eggplant (aubergines) , 0.75cm / 0.3" thick slices 
• 1 tsp salt 
• 2 - 3 tbsp olive oil 
• 1 tbsp olive oil 
• 1 onion , diced (brown, white, yellow) 
• 3 garlic cloves , minced 
• 1.4 lb / 700 g ground beef or lamb (mince) 
• 1/2 cup (125ml) red wine , dry (optional) 
• 14 oz /400g crushed tomatoes 
• 3 tbsp tomato paste 
• 1 cup (250 ml) beef broth/stock 
• 1 beef bouillon cube , crumbled (or 1 tsp powder) 
• 2 bay leaves 
• 1.5 tsp sugar (any) 
• 2 tsp dried oregano 
• 1/2 tsp cinnamon (or 1 stick, use whole) 
• 3/4 tsp salt 
• 4 tbsp butter 
• 5 tbsp plain flour 
• 2.5 cups (625 ml) milk (any fat %) 
• 1/4 tsp nutmeg, freshly grated (optional) 
• 1/2 cup (50g) parmesan cheese, grated (or Kefalotiri Cheese) 
• 1 egg 
• 1 egg yolk 
• 1.25 tsp Vegeta, vegetable or chicken stock powder (or salt) 
• 1/4 tsp pepper 
• 1/3 cup panko breadcrumbs