Classic Mom's Moussaka

Name: Classic Mom's Moussaka
Yield: serves 6-8 people
Ingredients: 5 potatoes; 4 large eggplants; 4 green zucchinis; 1 little olive oil to brush the vegetables that will be baked in the oven; 500 grams pork or beef ground meat; 4 tablespoons olive oil; 2 medium onions, finely chopped; 1/4 cup red wine; crushed ripe tomatoes or tomato paste; 1 clove garlic; 1/2 teaspoon ground cinnamon; 2 tablespoons parsley; leaves Bay; Salt and pepper; 6 1/3 cups whole or skim milk (1 1/2 liters); 1 1/4 cups flour (about 150 grams); 2/3 cup unsalted butter, melted, or oil (about 150 grams); 2 egg yolks; ground nutmeg; Salt and pepper

Menelaou Antwnia @Antonia1111

Moussaka with eggplants, zucchini, potatoes, ground meat, and a very nice and tasty béchamel. This recipe doesn't have unnecessary oils as the vegetables will be baked in the oven. Also, the ground meat will be cooked with minimal olive oil to make the dish healthier.

Menelaou Antwnia @Antonia1111

Saved

Ingredients

serves 6-8 people

For the vegetables:
5potatoes
4large eggplants
4green zucchinis
1little olive oil to brush the vegetables that will be baked in the oven
For the ground meat:
500 gramspork or beef ground meat
4 tablespoonsolive oil
2medium onions, finely chopped
1/4 cupred wine
crushed ripe tomatoes or tomato paste
1 clovegarlic
1/2 teaspoonground cinnamon
2 tablespoonsparsley
leavesBay
Salt and pepper
For the béchamel:
6 1/3 cupswhole or skim milk (1 1/2 liters)
1 1/4 cupsflour (about 150 grams)
2/3 cupunsalted butter, melted, or oil (about 150 grams)
2egg yolks
ground nutmeg
Salt and pepper

Saved

Steps

1

Wash all the vegetables very well, peel the potatoes, and cut all the vegetables into thin slices.
2

Layer all the vegetables on a baking sheet lined with parchment paper, drizzle with olive oil and salt, and bake until they soften.
3

In a pot, prepare the ground meat: Add a little olive oil, add the ground meat, and sauté until it turns white, then add the onion and garlic and stir for 2-3 minutes.
4

Add the wine, crushed tomatoes or tomato paste, and then add the remaining ingredients. Cook the ground meat until the sauce thickens.
5

Prepare the béchamel: In a deep pot, add the milk, nutmeg, salt, and pepper, and bring to a boil. Separately, mix the butter/oil with the flour and whisk together.
6

Pour the flour and butter mixture into the milk and stir until the cream thickens, remove the cream from the heat, and add the egg yolks, stirring.
7

In a greased baking dish, layer the potatoes at the base, the eggplants in the second layer, and the zucchinis in the third layer.
8

Cover the vegetables with the ground meat.
9

Spread the béchamel cream on top.
10

Bake the moussaka in a preheated oven at 350°F (180°C) for 30-40 minutes or until the béchamel turns golden.