Mousaka Recipe

Moussaka Directions

1. 1

   Prepare the Vegetables

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

2. 2

   Cook the Filling

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and minced garlic, sauté until translucent. Add ground beef, cook until browned, then stir in tomato paste, cinnamon, nutmeg, salt, and pepper. Cook for another 5 minutes.

3. 3

   Fry the Vegetables

   In a separate pan, heat the remaining olive oil. Fry the eggplant slices until browned on both sides. Set aside. Fry the potato slices until golden and crispy. Set aside.

4. 4

   Make the Bechamel Sauce

   In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, cooking until thickened. Remove from heat and stir in eggs and half of the grated Parmesan cheese.

5. 5

   Assemble the Moussaka

   In a greased baking dish, layer half of the potato slices, followed by the beef mixture, then half of the eggplants. Repeat the layers, finishing with the remaining potatoes and eggplants on top. Pour the bechamel sauce over the top and sprinkle with remaining Parmesan.

6. 6

   Bake

   Preheat the oven to 180°C (350°F). Bake for 45-60 minutes until golden and set. Let cool for 10 minutes before serving.