Classic Moussaka Recipe

INTRODUCTION: "Experience the rich flavors and warm hospitality of Greece with our Classic Moussaka Recipe, a timeless and iconic dish that embodies the country's culinary heritage. Layers of tender eggplant, rich ground lamb, and creamy bechamel sauce come together in perfect harmony, creating a hearty and satisfying masterpiece that is both comforting and elegant. This traditional recipe is a testament to the bold flavors and warm traditions of Greek cuisine, inviting you to gather around the table and indulge in a truly unforgettable culinary experience."

Ingredients:

- 2 large eggplants, sliced into 1/2-inch thick rounds (about 1 1/2 pounds)

- 1 pound ground lamb or beef

- 1 onion, finely chopped (about 2 cups)

- 2 cloves garlic, minced (about 2 tablespoons)

- 1 cup tomato puree

- 1 cup bechamel sauce (see below for recipe)

- 1 cup grated Parmesan cheese

- 1 teaspoon dried oregano

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 2 tablespoons olive oil

Bechamel Sauce:

- 2 tablespoons butter

- 2 tablespoons all-purpose flour

- 1 cup milk

- 1/2 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add lamb or beef and cook until browned, breaking into small pieces as it cooks.

3. Add onion and garlic to the skillet and cook until softened, about 5 minutes.

4. Stir in tomato puree, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.

5. In a separate saucepan, make the bechamel sauce. Melt butter over medium heat, then add flour and cook for 1 minute. Gradually add milk, whisking constantly, and cook until thickened. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.

6. In a 9x13-inch baking dish, create a layer of meat sauce. Arrange a layer of eggplant slices on top.

7. Spread half of the bechamel sauce over the eggplant, followed by half of the Parmesan cheese.

8. Repeat the layers, starting with the meat sauce, then eggplant, bechamel sauce, and finally Parmesan cheese.

9. Bake for 45-50 minutes, or until golden brown and bubbly.

Note: You can also use a combination of ground meats or add other spices and herbs to the meat sauce for added flavor. Enjoy!

Here is an approximate calorie chart for a serving of Moussaka (assuming 6-8 servings total):

Per serving:

- Calories: 550-650

- Protein: 35-40g

    - Lamb or beef: 25-30g

    - Eggplant: 5-6g

    - Bechamel sauce: 5-6g

- Fat: 35-40g

    - Lamb or beef: 20-25g

    - Bechamel sauce: 10-12g

    - Olive oil: 5-6g

- Carbohydrates: 30-35g

    - Eggplant: 5-6g

    - Tomato puree: 10-12g

    - Bechamel sauce: 10-12g

- Fiber: 5-6g

- Cholesterol: 60-70mg

- Sodium: 700-800mg

- Sugar: 15-20g

Vitamins and Minerals:

- Vitamin A: 20-25% of the Daily Value (DV)

- Vitamin C: 25-30% of the DV

- Calcium: 25-30% of the DV

- Iron: 30-35% of the DV

Please note that this is an estimate, as exact values depend on specific ingredient brands and measurements. Additionally, Moussaka can vary in ingredients and portion sizes, affecting calorie counts. This chart serves as an approximate guide.

Keep in mind that Moussaka is a relatively high-calorie and high-fat dish, with a balanced mix of protein and carbohydrates. Enjoy in moderation!