MOUSAKA Recipe

Prepare the Vegetables

Slice the eggplants and potatoes. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture, then rinse and pat dry.

Cook the Potatoes

In a pot of boiling salted water, cook the sliced potatoes until tender, about 10 minutes. Drain and set aside.

Sauté the Eggplants

In a large skillet, heat half of the olive oil over medium heat. Add the eggplant slices and sauté until golden brown on both sides. Remove from skillet and set aside.

Make the Meat Sauce

In the same skillet, add the remaining olive oil, then add chopped onion and minced garlic. Sauté until soft. Add the ground beef, cook until browned. Stir in the tomato paste, crushed tomatoes, cinnamon, nutmeg, salt, and pepper. Simmer for 15 minutes.

Prepare the Béchamel Sauce

In a saucepan, melt 1/4 cup of butter. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking until thickened. Remove from heat and whisk in eggs and half the parmesan cheese.

Assemble the Moussaka

In a greased baking dish, layer half the potatoes, followed by half the eggplants, then the meat sauce. Repeat the layers and top with the béchamel sauce. Sprinkle the remaining parmesan on top.

Bake

Preheat the oven to 350°F (175°C). Bake for about 45 minutes or until the top is golden brown.

Let it Rest

Remove from the oven and let it rest for about 15 minutes before serving.