Moussaka Recipe

Moussaka Preparation

1. 1

   Prepare the Vegetables

   Slice the eggplant and potatoes into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Cook the Meat Sauce

   In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft. Add ground beef, cook until browned. Stir in tomato paste, cinnamon, salt, and black pepper. Simmer for 10 minutes and set aside.

3. 3

   Fry the Eggplant and Potatoes

   In the same skillet, add more olive oil if necessary, and fry the eggplant slices until golden brown on both sides. Do the same with the potato slices, then set aside.

4. 4

   Make the Béchamel Sauce

   In a saucepan, melt butter over low heat. Stir in flour and cook for 2 minutes. Gradually whisk in milk, cooking until thickened. Remove from heat and whisk in eggs and half of the Parmesan cheese.

5. 5

   Assemble the Moussaka

   In a baking dish, layer half of the potatoes, followed by half of the eggplant. Spread the meat sauce over the vegetables, and then add the remaining eggplant and potatoes. Finally, pour the béchamel sauce over the top and sprinkle with the remaining Parmesan cheese.

6. 6

   Bake

   Preheat the oven to 180°C (350°F). Bake the assembled moussaka for 45 minutes to 1 hour, until the top is golden brown. Let it rest for 15 minutes before serving.