Mousakka Recipe

Preparation Steps

1. 1

   Prepare the Eggplant

   Slice the eggplants into 1/2 inch thick 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 cube the potatoes. Fry them in olive oil until golden brown. Remove and set aside.

3. 3

   Make the Lamb Filling

   In a pan, heat olive oil and sauté chopped onion and minced garlic until translucent. Add ground lamb, cinnamon, nutmeg, salt, and pepper. Cook until the lamb is browned, then remove from heat.

4. 4

   Prepare the Béchamel Sauce

   In a saucepan, melt butter (or use olive oil) and whisk in flour. Gradually add milk, whisking continuously until thickened. Remove from heat and mix in beaten eggs and a pinch of nutmeg.

5. 5

   Layer the Moussaka

   In a baking dish, layer half of the eggplant, followed by the lamb mixture, fried potatoes, and the remaining eggplant. Pour the béchamel sauce over the top and sprinkle with kasseri cheese.

6. 6

   Bake

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