Moussaka is a traditional Greek dish that is typically made with layers of eggplant, ground meat, and a creamy béchamel sauce. Here is a recipe for traditional moussaka:

Ingredients:

• 2 large eggplants, sliced into 1/4 inch rounds
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb ground lamb or beef
• 1/4 cup olive oil
• 1 can diced tomatoes (14 oz)
• 1/2 cup red wine
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup breadcrumbs
• 4 tbsp butter
• 4 tbsp flour
• 2 cups milk
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F.
2. Sprinkle the eggplant slices with salt and let them sit for 30 minutes to remove excess moisture. Pat dry with paper towels.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft, about 5-7 minutes.
4. Add the ground meat to the skillet and cook until browned, stirring occasionally, about 8-10 minutes.
5. Add the diced tomatoes, red wine, oregano, thyme, salt, and pepper to the skillet. Simmer for 20-25 minutes, stirring occasionally.
6. In a separate skillet, melt the butter over medium heat. Add the flour and stir constantly for 1-2 minutes to make a roux.
7. Gradually whisk in the milk, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool for a few minutes.
8. Add the beaten eggs and Parmesan cheese to the milk mixture and stir well.
9. Grease a 9×13 inch baking dish and sprinkle the bottom with breadcrumbs.
10. Layer the eggplant slices on top of the breadcrumbs, followed by the meat mixture. Repeat until all ingredients are used up, ending with a layer of eggplant.
11. Pour the milk mixture over the top of the eggplant layer, spreading it evenly with a spatula.
12. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.
13. Let the moussaka cool for a few minutes before slicing and serving.

My tips for making the béchamel sauce extra creamy:

1. Use whole milk: Using whole milk instead of low-fat milk or skim milk will give the béchamel sauce a richer, creamier texture.
2. Use warm milk: Heating the milk before adding it to the roux will help the sauce to thicken more quickly and evenly, resulting in a smoother texture.
3. Whisk constantly: Whisking constantly as you add the milk to the roux will help to prevent lumps from forming and will ensure that the sauce is smooth and creamy.
4. Cook the sauce slowly: Cooking the sauce over low heat will help to prevent it from curdling or separating, and will allow the flavors to meld together more fully.
5. Add cheese: Adding a bit of grated cheese to the sauce can help to thicken it and give it a richer, creamier texture. Parmesan cheese is a great option for this, as it pairs well with the flavors in moussaka.

You should cook the béchamel sauce over low heat for approximately 10-15 minutes, or until the sauce has thickened to the desired consistency. It’s important to stir the sauce constantly during this time to prevent it from sticking to the bottom of the pan or forming lumps.

The cooking time can vary depending on the amount of sauce you are making and the heat of your stove, so it’s best to keep a close eye on the sauce and use your judgment to determine when it is done. You want the sauce to be thick enough to coat the back of a spoon, but still pourable.

Once the sauce has thickened, you can remove it from the heat and add any additional ingredients, such as cheese or seasonings, as desired. Be sure to stir the sauce well to incorporate any added ingredients evenly.

Remember, making a good béchamel sauce takes practice, so don’t be discouraged if your first attempt isn’t perfect. With a bit of patience and attention to detail, you can create a delicious and creamy sauce that will enhance the flavors of your moussaka.