Outrageously Delicious Greek Moussaka (Print Version)
Tender eggplant, seasoned beef, and luscious bechamel layered for a truly satisfying Greek main dish.
# Ingredients:
→ Vegetable Base
01 -
2 cups olive oil for frying, varies depending on pan size
02 -
4 potatoes, sliced into circular disks
03 -
4 zucchini, sliced into circular disks
04 -
4 eggplants, sliced into circular disks
05 -
200 grams Kefalograviera cheese, finely shredded (substitute: parmesan, kasseri, or pecorino)
06 -
1 tablespoon salt
07 -
½ tablespoon pepper
→ Meat Sauce
08 -
2 tablespoons olive oil
09 -
1 large red onion, finely chopped
10 -
1 medium-sized garlic bulb, minced
11 -
1 kg beef mince meat
12 -
1 cup red wine
13 -
800 grams crushed canned tomatoes
14 -
1 tablespoon salt
15 -
½ teaspoon white pepper
16 -
½ teaspoon ground cinnamon
17 -
½ teaspoon ground nutmeg
18 -
2 teaspoons sugar
19 -
½ teaspoon thyme
20 -
1 teaspoon oregano
21 -
3 bay leaves
22 -
1 bunch fresh parsley, finely chopped
→ Bechamel
23 -
150 grams unsalted butter
24 -
1 cup plain flour
25 -
1 litre milk
26 -
2 egg yolks
27 -
½ teaspoon nutmeg
28 -
250 grams Kefalograviera cheese, finely shredded (substitute: parmesan, kasseri, or pecorino)
# Steps:
01 -
Heat the olive oil in a pan over medium-high heat and fry the potato, zucchini, and eggplant slices until golden brown. Drain the fried vegetables on paper towels or a wire rack.
02 -
Heat olive oil in a large pot over high heat. Add the onion and garlic, cooking until translucent. Add the beef mince, breaking it up as it browns. Stir in the red wine and simmer until reduced. Add tomatoes, salt, white pepper, cinnamon, nutmeg, sugar, thyme, oregano, bay leaves, and parsley. Simmer for 10 minutes. Discard the bay leaves after cooking.
03 -
In a saucepan, melt butter over medium heat. Gradually add flour, stirring to form a smooth paste. Slowly whisk in the milk, stirring continuously to avoid lumps. Stir in the egg yolks, nutmeg, and shredded cheese. Cook until thickened and bubbling. Remove from heat.
04 -
Preheat the oven to 165°C (fan-forced). Arrange a layer of potatoes in the base of a baking dish, season with salt and pepper, and sprinkle some cheese. Add layers of eggplant, zucchini, and repeated layers of vegetables, seasoning and adding cheese between each layer. Pour the meat sauce evenly on top, then spread the bechamel sauce over it.
05 -
Bake in the preheated oven for 40 minutes or until the top is golden brown. Rest for 30 minutes before slicing. Serve and enjoy.
# Helpful Notes:
01 -
Allowing the Moussaka to rest after baking ensures clean slices and enhances flavor melding.