Moussaka
Moussaka
Ingredients
For the Meat Sauce
- 4 tablespoons extra virgin olive oil
- 1 pound ground beef, (600 g)
- 2 onions, blended
- 2 garlic cloves, blended
- 1/4 cup cognac, (50 ml)
- 3 tomatoes, blended
- 1/3 cup tomato juice, (80 ml)
- 1 cinnamon stick
- 1 bay leaf
- to taste salt
- to taste pepper
- 1 bunch parsley, chopped
For the Vegetables
- 3 potatoes, cut lengthwise into 1/4-inch (6 mm) slices
- 4 eggplants, cut lengthwise into 1/4-inch (6 mm) slices
- as needed olive oil, for frying
For the Béchamel Sauce
- 1.5 liters milk
- 6 tablespoons cornstarch
- 2 tablespoons butter
- 1/2 teaspoon nutmeg
- to taste salt
- to taste pepper
- 3 egg yolks
- 1/2 cup grated cheese, (120 g)
Other
- 1/4 cup breadcrumbs, (50 g)
- 1/2 cup grated cheese, for layering and topping
Instructions
- 1
Prepare the Meat Sauce: Peel 2 onions and 2 garlic cloves. Blend them together in a food processor until finely chopped. Transfer to a bowl. Place 3 tomatoes in a bowl and pour hot water over them, then rinse under cold water to easily peel the skin. Cut the peeled tomatoes and blend them in the food processor. Chop 1 bunch of parsley. Heat 4 tablespoons extra virgin olive oil in a pan. Add 1 pound (600 g) ground beef to the pan and sauté until browned, breaking it apart with a wooden spoon. Add the blended onions and garlic to the browned ground beef, stirring until fragrant. Pour in 1/4 cup (50 ml) cognac and let it simmer for 1–2 minutes. Add the blended tomatoes, 1/3 cup (80 ml) tomato juice, 1 cinnamon stick, 1 bay leaf, and season with salt and pepper. Lower the heat and let the sauce cook for 25 minutes. Stir in the chopped parsley and cook for 1 more minute. Set aside.
⏱️ 40 min
- 2
Prepare the Vegetables: Peel 3 potatoes and cut them lengthwise into 1/4-inch (6 mm) slices. Cut 4 eggplants lengthwise into 1/4-inch (6 mm) slices. Heat olive oil for frying in a pan. Fry the eggplant slices until softened and lightly golden. Remove and place them on paper towels to absorb excess oil. Fry the potato slices until golden. Remove and place them on paper towels to absorb excess oil.
⏱️ 20 min
- 3
Prepare the Béchamel Sauce: Separate 3 egg yolks from their whites. In a saucepan, pour 1.5 liters milk. Add 6 tablespoons cornstarch to the milk. Stir constantly over medium heat until the mixture thickens. Add 2 tablespoons butter, 1/2 teaspoon nutmeg, and season with salt and pepper to taste. Mix well. Remove the saucepan from the heat. Whisk in 1/2 cup (120 g) grated cheese and the 3 egg yolks until well combined.
⏱️ 20 min
- 4
Assemble and Bake the Moussaka: Preheat the oven to 350°F (180°C). Grease a baking dish with olive oil and sprinkle 1/4 cup (50 g) breadcrumbs evenly on the bottom. Add a layer of grated cheese (from the remaining 1/2 cup), then arrange a layer of fried potatoes. Add another layer of grated cheese, followed by a layer of fried eggplants. Sprinkle lightly with salt. Spread the cooked ground beef sauce evenly over the vegetables. Add another layer of fried potatoes, followed by a final layer of fried eggplants. Pour the béchamel sauce evenly over the top, spreading it to cover all layers. Sprinkle the remaining grated cheese over the béchamel sauce. Bake in the preheated oven for 50 minutes, or until the top is golden and bubbly.
⏱️ 60 min•🌡️ 350
- 5
Serve: Let the moussaka cool for 1-2 hours before slicing. Slice the moussaka into portions and serve. Garnish with chopped parsley, if desired.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Moussaka
For the Meat Sauce
- 4 tablespoons extra virgin olive oil
- 1 pound ground beef, (600 g)
- 2 onions, blended
- 2 garlic cloves, blended
- 1/4 cup cognac, (50 ml)
- 3 tomatoes, blended
- 1/3 cup tomato juice, (80 ml)
- 1 cinnamon stick
- 1 bay leaf
- to taste salt
- to taste pepper
- 1 bunch parsley, chopped
For the Vegetables
- 3 potatoes, cut lengthwise into 1/4-inch (6 mm) slices
- 4 eggplants, cut lengthwise into 1/4-inch (6 mm) slices
- as needed olive oil, for frying
For the Béchamel Sauce
- 1.5 liters milk
- 6 tablespoons cornstarch
- 2 tablespoons butter
- 1/2 teaspoon nutmeg
- to taste salt
- to taste pepper
- 3 egg yolks
- 1/2 cup grated cheese, (120 g)
Other
- 1/4 cup breadcrumbs, (50 g)
- 1/2 cup grated cheese, for layering and topping
Instructions
- 1
Prepare the Meat Sauce: Peel 2 onions and 2 garlic cloves. Blend them together in a food processor until finely chopped. Transfer to a bowl. Place 3 tomatoes in a bowl and pour hot water over them, then rinse under cold water to easily peel the skin. Cut the peeled tomatoes and blend them in the food processor. Chop 1 bunch of parsley. Heat 4 tablespoons extra virgin olive oil in a pan. Add 1 pound (600 g) ground beef to the pan and sauté until browned, breaking it apart with a wooden spoon. Add the blended onions and garlic to the browned ground beef, stirring until fragrant. Pour in 1/4 cup (50 ml) cognac and let it simmer for 1–2 minutes. Add the blended tomatoes, 1/3 cup (80 ml) tomato juice, 1 cinnamon stick, 1 bay leaf, and season with salt and pepper. Lower the heat and let the sauce cook for 25 minutes. Stir in the chopped parsley and cook for 1 more minute. Set aside.
⏱️ 40 min - 2
Prepare the Vegetables: Peel 3 potatoes and cut them lengthwise into 1/4-inch (6 mm) slices. Cut 4 eggplants lengthwise into 1/4-inch (6 mm) slices. Heat olive oil for frying in a pan. Fry the eggplant slices until softened and lightly golden. Remove and place them on paper towels to absorb excess oil. Fry the potato slices until golden. Remove and place them on paper towels to absorb excess oil.
⏱️ 20 min - 3
Prepare the Béchamel Sauce: Separate 3 egg yolks from their whites. In a saucepan, pour 1.5 liters milk. Add 6 tablespoons cornstarch to the milk. Stir constantly over medium heat until the mixture thickens. Add 2 tablespoons butter, 1/2 teaspoon nutmeg, and season with salt and pepper to taste. Mix well. Remove the saucepan from the heat. Whisk in 1/2 cup (120 g) grated cheese and the 3 egg yolks until well combined.
⏱️ 20 min - 4
Assemble and Bake the Moussaka: Preheat the oven to 350°F (180°C). Grease a baking dish with olive oil and sprinkle 1/4 cup (50 g) breadcrumbs evenly on the bottom. Add a layer of grated cheese (from the remaining 1/2 cup), then arrange a layer of fried potatoes. Add another layer of grated cheese, followed by a layer of fried eggplants. Sprinkle lightly with salt. Spread the cooked ground beef sauce evenly over the vegetables. Add another layer of fried potatoes, followed by a final layer of fried eggplants. Pour the béchamel sauce evenly over the top, spreading it to cover all layers. Sprinkle the remaining grated cheese over the béchamel sauce. Bake in the preheated oven for 50 minutes, or until the top is golden and bubbly.
⏱️ 60 min•🌡️ 350 - 5
Serve: Let the moussaka cool for 1-2 hours before slicing. Slice the moussaka into portions and serve. Garnish with chopped parsley, if desired.
⏱️ 120 min