Name: Authentic Greek Moussaka
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Eggplants, cut lengthwise into 1/3-inch slices - 4 medium; Salt to taste - 4 medium; Milk - 4 cups; Butter - 1 stick; All-purpose flour - 6 tablespoons; Egg yolks, beaten - 3 large; Olive oil, divided - 7 tablespoons; Onions, grated - 2 medium; Garlic, finely chopped - 3 cloves; Lean ground beef - 1 pound; Ground allspice - ½ teaspoon; White sugar - ½ teaspoon; Ground cinnamon - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Tomato sauce - 1 (14 ounce) can; Chopped fresh parsley - 4 tablespoons; Egg white, lightly beaten - 1 large; Freshly grated Parmesan cheese - 1 ½ cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Authentic Greek Moussaka

1. Eggplants, cut lengthwise into 1/3-inch slices - 4 medium

2. Salt to taste - 4 medium

3. Milk - 4 cups

4. Butter - 1 stick

5. All-purpose flour - 6 tablespoons

6. Egg yolks, beaten - 3 large

7. Olive oil, divided - 7 tablespoons

8. Onions, grated - 2 medium

9. Garlic, finely chopped - 3 cloves

10. Lean ground beef - 1 pound

11. Ground allspice - ½ teaspoon

12. White sugar - ½ teaspoon

13. Ground cinnamon - 1 pinch

14. Salt and ground black pepper to taste - 1 pinch

15. Tomato sauce - 1 (14 ounce) can

16. Chopped fresh parsley - 4 tablespoons

17. Egg white, lightly beaten - 1 large

18. Freshly grated Parmesan cheese - 1 ½ cups

How to cook deliciously - Authentic Greek Moussaka

1. Stage

Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.

2. Stage

Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.

3. Stage

Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.

4. Stage

Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.

5. Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.

6. Stage

Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.

7. Stage

Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.

8. Stage

Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.

9. Stage

Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.