The Perfect Moussaka

Name: The Perfect Moussaka
Total time: 6120 s
Ingredients: 3-4 eggplants; 3-4 zucchinis; Béchamel sauce; 10-12 oz ground beef; 2 tomatoes, blended; salt/pepper; 1 pinch sugar; 1 cinnamon stick; 1 onion, finely chopped; grated kefalotyri cheese

ΠΕΤΑΛΟΥΔΙΤΣΑ @cook_8449870

Finally, a light moussaka that isn't drenched in oil!

Recipe by PETALOUDITSA

Finally, a light moussaka that isn't drenched in oil!

Recipe by PETALOUDITSA

ΠΕΤΑΛΟΥΔΙΤΣΑ @cook_8449870

Finally, a light moussaka that isn't drenched in oil!

Recipe by PETALOUDITSA

Finally, a light moussaka that isn't drenched in oil!

Recipe by PETALOUDITSA

Saved

Ingredients

102 Minutes

3-4eggplants
3-4zucchinis
Béchamel sauce
For the ground beef preparation
10-12 ozground beef
2tomatoes, blended
salt/pepper
1 pinchsugar
1cinnamon stick
1onion, finely chopped
grated kefalotyri cheese

Saved

Steps

102 Minutes

1

Slice the eggplants and zucchinis thinly
2

Arrange them on a baking sheet, drizzle with olive oil, and lightly salt them
3

Place the baking sheet in the oven at 340-355°F on the top rack for about 40 to 50 minutes, until they are dry
4

Prepare the béchamel sauce according to the recipe I have published on the site
5

Once the béchamel is ready, cover it with plastic wrap to prevent a skin from forming
6

For the ground beef: In a small pot, lightly sauté the onion in olive oil or, for a lighter taste, simply boil it with the ground beef
7

Add the ground beef and brown it
8

Add the tomato, salt, pepper, a bit of cinnamon, and a little water
9

Simmer until the liquid is absorbed
10

In a baking dish, place one layer of eggplants and one layer of zucchinis
11

If you have extra, repeat the layers
12

Spread the ground beef evenly over the layers
13

Spread the béchamel sauce to cover the entire surface
14

Sprinkle with cheese
15

Bake at 390°F until the béchamel is golden and the cheese is melted