Mousaka Recipe

Moussaka Preparation

1. 1

   Prepare the Vegetables

   Peel and slice the potatoes into 1/4 inch thick rounds. Slice the eggplants lengthwise, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Cook the Potatoes

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

3. 3

   Roast the Eggplants

   Brush the eggplant slices with olive oil and roast in the oven at 400°F (200°C) for about 20 minutes until golden and soft.

4. 4

   Cook the Meat Sauce

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

5. 5

   Make the Bechamel Sauce

   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add milk, whisking continuously until thickened. Remove from heat and stir in beaten eggs, nutmeg, and half the parmesan cheese.

6. 6

   Assemble the Moussaka

   In a greased baking dish, layer the potatoes, followed by half the meat sauce, then half the roasted eggplant. Repeat with remaining meat sauce and eggplant, finishing with the bechamel sauce on top. Sprinkle with remaining parmesan cheese.

7. 7

   Bake

   Bake in a preheated oven at 350°F (175°C) for about 45 minutes until the top is golden and bubbly. Let it cool for 15 minutes before serving.