Moussaka Recipe

Directions

1. 1

   Prepare the vegetables

   Slice the eggplant and potatoes into thin rounds. Place the eggplant slices in a colander, sprinkle with salt, and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry. Boil the potato slices for 5 minutes until slightly tender, then drain.

2. 2

   Cook the meat filling

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion becomes translucent. Add the ground beef, cooking until browned. Stir in tomato paste, cinnamon, salt, and pepper. Allow to simmer for 10 minutes, then remove from heat.

3. 3

   Prepare the béchamel sauce

   In a saucepan, melt 50g of butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden. Gradually add milk while whisking continuously until the sauce thickens. Remove from heat and stir in eggs and grated Kefalograviera cheese until melted and smooth.

4. 4

   Assemble the moussaka

   In a greased baking dish, layer half of the potato slices, followed by half of the eggplant slices, and half of the meat filling. Repeat the layers. Pour the béchamel sauce over the top, spreading it evenly.

5. 5

   Bake

   Preheat the oven to 180°C (350°F). Bake the moussaka for 45-50 minutes, or until the top is golden brown and bubbling. Allow it to cool for about 15 minutes before slicing and serving.