Μουσακάς 
Moussaka
We simply bow to this dish💞 It's the dish of all dishes, at least according to my preferences! There's no room for alternative, healthy cooking methods here. Moussaka requires fried eggplant and potatoes... we leave the healthy stuff for other dishes 😁 It does take some effort, but it's more than worth it!!!
Moussaka
We simply bow to this dish💞 It's the dish of all dishes, at least according to my preferences! There's no room for alternative, healthy cooking methods here. Moussaka requires fried eggplant and potatoes... we leave the healthy stuff for other dishes 😁 It does take some effort, but it's more than worth it!!!
Cooking Instructions
- 1
Peel and wash the potatoes and eggplants. Cut them into thick slices. Heat the oil in a pan. Fry the potatoes until golden on both sides. Remove them to paper towels. Continue with the eggplants, lowering the heat. Once done, remove them to paper towels as well. I usually end up with two batches of potatoes and four batches of eggplants.
- 2
In a baking dish about 14 inches in diameter, place a layer of potatoes and lightly salt. Sprinkle with grated cheese.
- 3
Continue with a layer of eggplants, lightly salt, and sprinkle with grated cheese.
- 4
Repeat with another layer of eggplants.
- 5
Meanwhile, start cooking the meat sauce. In a pot, add the ground beef, olive oil, onion, garlic, and bell pepper, and sauté. Add the spices and salt and pepper. Once everything is well sautéed, add the grated tomatoes and tomato paste. Add enough water and simmer on low heat until the meat sauce has absorbed all the liquid.
- 6
Remove the meat sauce from the heat and add a handful of grated cheese. Mix well.
- 7
Spread the meat sauce evenly over the eggplants.
- 8
Prepare the béchamel sauce in a non-stick or aluminum pot. Heat the butter and add all the flour at once. Stir quickly to combine into a paste.
- 9
Remove from heat and slowly add the milk, stirring constantly to absorb the milk without forming lumps. Although this process is usually done over heat, I find it much safer to do it off the heat.
- 10
Once all the milk is added, return to heat, stirring constantly until the cream thickens. Remove from heat.
- 11
Add a little salt, pepper, and nutmeg. Beat the eggs with a fork in a plate and slowly add to the cream, stirring continuously. Add a handful of grated cheese and mix.
- 12
Slowly pour the béchamel over the meat sauce.
- 13
Bake at 480°F (250°C) for about an hour. If it starts to brown too much on top, cover with aluminum foil.
- 14
Enjoy your meal!!!
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