This traditional Greek Moussaka recipe is from the The Food and Cooking of Greece cookbook. I have adapted it slightly and made notes where I have made changes. Though it seems like there are a lot of steps, this recipe has a nice flow to it. Prepare the eggplant first, and while they are sweating, make the filling. While the filling is simmering away, make the béchamel sauce. Then put it all together to bake!
Category: Main Dish
Cuisine: not set
2 large eggplants / aubergines cut into ¼" / ¾ cm thick slices
2 tbsp olive oil
1 tbsp olive oil
1 onion diced (brown, white, yellow)
2 cloves garlic minced
1.4 lb / 700 g ground beef (mince)
14 oz /400g crushed tomatoes ((Note 1))
3 tbsp tomato paste ((Note 1))
1 cup beef broth/stock or water + 1 beef bouillon cube ((Note 1))
1 tsp sugar (any)
2 tsp dried oregano
¾ tsp salt
4 tbsp butter
5 tbsp plain flour
3 cups milk (I use low fat)
¼ tsp nutmeg freshly grated (optional)
½ cup grated parmesan cheese ((Note 3))
1 egg ((Note 4))
1 egg yolk ((Note 4))
Salt and pepper
? cup panko breadcrumbs ((Note 5))
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)