Moussaka
A classic Greek casserole dish with potatoes, eggplants, and a savory ground meat sauce (preferably lamb), topped with a creamy béchamel sauce.
By Simon Leber
Prep time: 60 minutes
Cook time: 80 minutes
Total time: 140 minutes
Servings: 4
Tags: Greek, Main Course, Casserole, Potato, Vegetables, Beef, Classic, Home Cooking
Ingredients
- 600 g Potatoes
- 600 g Eggplants
- 500 g Ground meat
- 2 pieces Onions
- 4 cloves Garlic
- 1 can Peeled tomatoes
- 1 piece Bay leaf
- 0.25 tsp Cinnamon powder
- Salt and pepper
- 2 pieces Eggs
- 40 g Butter
- 40 g Flour
- 375 ml Milk
- 2 pieces Eggs
- 100 g Parmesan
- Olive oil
- Nutmeg
Instructions
- 1. **Prepare the eggplants:** Salt the eggplant slices and let them sit for 30 minutes. Then pat them dry thoroughly. Heat oil in a pan and fry the slices for about 30 seconds on each side. Drain on paper towels.
- 2. **Fry the potatoes:** Heat oil in the pan again and fry the potato slices for about 10 minutes, turning several times.
- 3. **Prepare the meat sauce:** Heat some oil in a pot and brown the ground meat, onions, and garlic. Add the tomatoes and break them up. Season with bay leaf, cinnamon, salt, pepper, and nutmeg. Simmer uncovered until the liquid has evaporated. Remove the bay leaf, adjust seasoning to taste, and remove from heat. Stir in two eggs.
- 4. **Prepare the béchamel sauce:** Melt butter in a second pot, stir in the flour and sauté briefly. Gradually pour in the milk while stirring until the sauce thickens. Season with salt, pepper, and nutmeg. Remove from heat, stir in one tablespoon of cheese and the remaining two eggs.
- 5. **Layering:** Grease a shallow baking dish with olive oil. Layer half of the potatoes and eggplants, season, and sprinkle with a little cheese. Spread the meat mixture on top. Place the remaining potatoes and eggplants on top, pour over the béchamel sauce, and sprinkle with the remaining cheese.
- 6. **Baking:** Bake in a preheated oven at 180 °C (convection) for about 30 - 40 minutes until golden brown.