Moussaka Recipe

Moussaka Preparation

1. 1

   Prepare the eggplant

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

2. 2

   Cook the potatoes

   Peel and slice the potatoes into thin rounds. In a pot, boil the potato slices until slightly tender, about 5-7 minutes. Drain and set aside.

3. 3

   Make the meat sauce

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent. Add the ground meat and cook until browned. Stir in the tomato sauce, cinnamon, salt, and pepper. Simmer for 15 minutes.

4. 4

   Fry the eggplant

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

5. 5

   Prepare the béchamel sauce

   In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and continue to stir until the sauce thickens. Add nutmeg, salt, pepper, and stir in beaten eggs and grated cheese.

6. 6

   Assemble the moussaka

   In a baking dish, layer the potato slices at the bottom, followed by half the eggplant, then the meat sauce. Add the remaining eggplant on top and finish with the béchamel sauce.

7. 7

   Bake

   Preheat the oven to 180°C (350°F). Bake the moussaka for about 45 minutes or until golden and bubbly. Let it cool for 15 minutes before serving.