Bacon-Wrapped Roasted Figs (Copy)

Experience a taste of the Mediterranean with our Moussaka, a classic Greek dish that promises to delight your senses! This rich and comforting casserole layers tender eggplant, hearty ground meat, and creamy béchamel sauce, creating a symphony of flavors that transport you straight to the sun-soaked shores of Greece.

Perfectly paired with the GEN 7 Vaché “1832” 2017 Cabernet Sauvignon, this pairing enhances the dish’s savory notes and adds depth to each bite. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this Moussaka recipe is sure to impress your guests and become a favorite in your culinary repertoire. Let’s dive into this delightful recipe that captures the essence of traditional Greek cooking!

Ingredients

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices

• salt to taste

• ¼ cup olive oil

• 1 tablespoon butter

• 1 pound lean ground beef

• 2 onions, chopped

• 1 clove garlic, minced

• ground black pepper to taste

• 2 tablespoons dried parsley

• ½ teaspoon fines herbs

• ¼ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg, divided

• 1 (8 ounce) can tomato sauce

• ½ cup red wine

• 1 egg, beaten

• 4 cups milk

• ½ cup butter

• 6 tablespoons all-purpose flour

• ground white pepper, to taste

• 1 ½ cups freshly grated Parmesan cheese

Instructions

1. Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.

2. Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.

3. Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.

4. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.

5. Scald milk in a saucepan over medium heat.

6. At the same time, melt 1/2 cup butter in a large skillet over medium heat.

7. Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.

8. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

9. Arrange a single layer of eggplant in the prepared baking dish.

10. Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.

11. Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.

12. Bake in the preheated oven until bubbly and browned, about 1 hour.

13. Serve hot and enjoy!

As you savor each layer of this delicious Moussaka, you’ll appreciate how the rich flavors and comforting textures come together to create a truly memorable dish. The pairing with GEN 7 Vaché “1832” 2017 Cabernet Sauvignon elevates the experience, enhancing the savory notes of the ground meat and the creaminess of the béchamel sauce.

Whether you’re sharing this meal with loved ones or enjoying it as a special treat for yourself, this Moussaka is sure to transport you to the heart of Greece with every bite. We hope you enjoy making this recipe as much as we loved sharing it with you. Cheers to delicious culinary adventures!