The History of Moussaka
Moussaka is a very popular traditional dish in Mediterranean and Balkan countries, especially in Greece, although its origin is a subject of debate among various cultures. It is considered one of the most representative recipes of Greek cuisine, where it is prepared with layers of eggplant, ground meat, and béchamel sauce. Its name comes from the Turkish term "musakka", which means "something cooled", referring to the way this dish was originally served.
In Latin America, this dish is also known and adapted in several countries, although with some variations. For example, in Argentina, Uruguay, and Chile it is common to find recipes inspired by Greek moussaka, usually made with ground meat and layers of eggplant or potatoes. In Mexico and other Central American countries, it can be found under names such as “eggplant cake” or “eggplant lasagna”, but maintaining the essence of various layers and a creamy topping. This recipe reflects the Mediterranean influence on different culinary cultures, demonstrating how versatile and appreciated it is in multiple regions of the world.
How to Prepare Moussaka
First, make the tomato sauce: peel and chop the onions.
Sauté the onions in 2 tablespoons of oil and 2 tablespoons of butter, over moderate heat, until they are soft and lightly golden.
Add the mushrooms and sauté.
Add the tomatoes, tomato paste, wine, parsley, seasonings, and sugar.
Reduce the heat to low and simmer uncovered for 30 to 45 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is quite thick.
Remove the pan from the heat and let it cool completely.
Start preparing the eggplants: peel the eggplants and cut them vertically into slices 1/8 to 1/4 inch thick.
Sprinkle lightly with salt and let them rest for 30 minutes.
Now make the béchamel sauce.
Use a mixer or mix by hand.
Place the milk in a saucepan and heat it until small bubbles appear at the edges.
Remove and set aside.
Melt the butter in a 3-quart saucepan over very low heat until it foams, being careful not to let it brown.
Slowly add the 6 tablespoons of flour, stirring constantly until smooth, and taking care not to let it brown.
Add the milk slowly, whisking with a wire whisk.
When the mixture is thick and smooth, remove it from the heat and incorporate the seasonings.
Stir the ricotta cheese until it is smooth and creamy.
Gently fold it into the béchamel sauce.
Incorporate the beaten eggs until they are completely integrated.
Returning to the eggplant: rinse well with cold water.
Gently squeeze and pat dry.
Coat the eggplant with 1 1/2 cups of flour and fry each slice in olive oil until golden on both sides.
Remove and discard any excess oil that has risen to the surface of the tomato mixture.
Lightly grease a 16x10 inch baking pan at least 3 inches deep, and sprinkle the bottom with some breadcrumbs.
Place a layer of eggplant in the pan, followed by a layer of the tomato mixture.
Sprinkle with breadcrumbs and grated cheese.
Repeat as many times as you have eggplant to use.
Pour the ricotta béchamel sauce over the top and bake at 300 degrees Fahrenheit for one hour, or until a golden crust forms on top.
Remove the moussaka from the oven and let it rest undisturbed for 20 to 30 minutes.
The waiting time allows the layers to set.
