Moussaka Recipe

Preparation Instructions

1. 1

   Prepare the Eggplant

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

2. 2

   Cook the Potatoes

   Peel and slice the potatoes into thin rounds. Boil them in salted water for about 5-10 minutes until slightly tender. Drain and set aside.

3. 3

   Prepare the Meat Sauce

   In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until soft. Add ground beef, cooking until browned. Stir in tomato paste, cinnamon, salt, and pepper. Let simmer for about 10 minutes.

4. 4

   Fry the Eggplant

   In a frying pan, heat olive oil and fry the eggplant slices until golden brown. Drain on paper towels.

5. 5

   Make the Béchamel Sauce

   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add milk, whisking constantly until thickened. Stir in nutmeg, salt, and egg yolk, and mix well.

6. 6

   Assemble the Moussaka

   In a baking dish, layer half of the potatoes, followed by half of the eggplant, then the meat sauce. Repeat the layers. Pour the béchamel sauce over the top, spreading evenly.

7. 7

   Bake the Moussaka

   Preheat the oven to 180°C (350°F). Bake for 45 minutes or until the top is golden and bubbling. Let cool for a few minutes before serving.