Classic Moussaka
Equipment
Ingredients
Vegetables
eggplant (sliced)
3 pcs
potato (sliced)
4 pcs
onion (chopped)
2 pcs
garlic (minced)
3 cloves
tomato (canned)
400 g
Meat Layer
ground beef (raw)
500 g
Béchamel Sauce
milk (room_temperature)
500 ml
butter (melted)
50 g
all-purpose flour (sifted)
50 g
egg yolk (beaten)
2 pcs
parmesan cheese (grated)
50 g
Seasonings
olive oil
60 ml
salt
10 g
black pepper (ground)
3 g
ground cinnamon
2 g
Instructions
Prepare vegetables
Slice eggplants and potatoes into 1cm thick rounds. Salt the eggplant slices and let them sit for 15 minutes to remove bitterness.
Fry vegetables
Pat dry eggplant slices and fry in batches with olive oil until golden brown on both sides. Fry potato slices until tender.
Make meat sauce
Sauté chopped onions and garlic in olive oil until translucent. Add ground beef and cook until browned. Add tomatoes, cinnamon, salt and pepper. Simmer for 20 minutes.
Prepare béchamel sauce
Melt butter in a saucepan, add flour and whisk for 2 minutes. Gradually add warm milk while whisking continuously. Cook until thickened, then remove from heat and whisk in egg yolks and parmesan.
Assemble moussaka
Layer half the potatoes, then half the eggplants in a baking dish. Add meat sauce, then remaining vegetables. Pour béchamel sauce over the top and sprinkle with remaining parmesan.
Bake moussaka
Bake in preheated oven at 180°C for 45-50 minutes until the top is golden brown and bubbling. Let rest for 15 minutes before serving.
Original recipe
Storage
Best served fresh, but reheats well. Can be assembled up to 24 hours ahead and refrigerated before baking.
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