Moussaka Recipe

Cooking Directions

1. 1

   Prepare the Vegetables

   Slice the eggplants and potatoes into 1/4 inch thick slices. Salt the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Cook the Beef

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened. Add the ground beef, cooking until browned. Stir in the tomato paste, cinnamon, nutmeg, salt, and pepper. Cook for an additional 5 minutes, then set aside.

3. 3

   Fry the Eggplant and Potatoes

   In the same skillet, add more olive oil if needed. Fry the eggplant slices until golden brown on both sides, then remove and drain on paper towels. Fry the potato slices until golden and tender, then remove and drain as well.

4. 4

   Assemble the Moussaka

   In a baking dish, layer half of the potato slices, followed by half of the eggplant slices, then the beef mixture. Add the remaining eggplant and finish with the remaining potato slices.

5. 5

   Top with Bechamel

   Spread the prepared béchamel sauce over the top layer of potatoes. Sprinkle grated cheese on top.

6. 6

   Bake

   Preheat the oven to 180°C (350°F). Bake for about 45 minutes, or until the top is golden and bubbly. Let it cool for 10-15 minutes before serving.