Mousaka “the Greek Flag” Recipe

Preparation Steps

1. 1

   Prepare the Vegetables

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

2. 2

   Roast the Vegetables

   Preheat the oven to 200°C (400°F). Arrange the eggplant and potato slices on a baking sheet, drizzle with olive oil, and roast for about 25-30 minutes until golden brown.

3. 3

   Cook the Beef Filling

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft. Add ground beef, cook until browned. Stir in tomato sauce, cinnamon, nutmeg, salt, and pepper. Simmer for 10 minutes.

4. 4

   Make the Bechamel Sauce

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

5. 5

   Assemble the Moussaka

   In a baking dish, layer half of the roasted potatoes, followed by half of the eggplant, all the beef mixture, the remaining eggplant, and finally the remaining potatoes. Pour the bechamel sauce over the top.

6. 6

   Bake

   Bake in the preheated oven for 45-50 minutes until the top is golden and bubbling. Let it rest for 10 minutes before serving.

7. 7

   Garnish and Serve

   Sprinkle fresh parsley on top before serving.