Moussaka Recipe

Moussaka Preparation Steps

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 Meat Mixture

   In a pan, heat 2 tbsp of olive oil over medium heat. Add chopped onion and minced garlic; sauté until translucent. Add ground meat and cook until browned. Stir in tomato paste, canned tomatoes, cinnamon, salt, and pepper. Simmer for about 20 minutes.

3. 3

   Fry the Eggplant

   In a skillet, heat the remaining olive oil. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.

4. 4

   Make the Béchamel Sauce

   In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually add milk while whisking continuously until the sauce thickens. Season with salt, pepper, and nutmeg.

5. 5

   Assemble the Moussaka

   In a baking dish, layer half of the eggplant, followed by the meat mixture. Add the remaining eggplant on top. Pour the béchamel sauce over the layered ingredients and sprinkle grated cheese on top.

6. 6

   Bake

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