Μουσακάς κλασικός της μαμάς 
Classic Mom's Moussaka
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.
Classic Mom's Moussaka
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.
Cooking Instructions
- 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.
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