# Ελληνικός Μουσακάς

Μια υπέροχη συνταγή μουσακά από τον Άκη Πετρετζίκη, με ψητά λαχανικά αντί για τηγανητά, για μια πιο ελαφριά εκδοχή.  Νόστιμες στρώσεις από πατάτα, μελιτζάνα, κολοκύθι και κιμά, όλα σκεπασμένα με μια πεντανόστιμη κρέμα μπεσαμέλ και παρμεζάνα.

- Servings: 6 servings
- Total time: 75 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 2 potatoes
- 1 onion
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch thyme
- 1 aubergine/eggplant
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch thyme
- 2 courgette/zucchini
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch thyme
- 1 tablespoon olive oil
- 1 minced onion
- 0.5 teaspoon cinnamon
- 1 pinch ground cloves
- 500 g ground meat (beef)
- 1 tablespoon tomato paste
- 1 jar chopped tomatoes
- 100 g butter
- 100 g all-purpose flour
- 750 ml milk
- 1 pinch freshly ground pepper
- 1 pinch ground nutmeg
- 100 g grated parmesan
- 3 egg yolks

## Instructions

1. Preheat the oven to 200°C/390°F (fan).
2. Thinly slice two potatoes and one onion. Put them in a bowl, drizzle with olive oil, season with salt, pepper, and thyme, and mix well.
3. Spread the potatoes and onions in a thin layer on the bottom of a greased baking pan.
4. Bake the potatoes and onions for 20 minutes until slightly softened and lightly golden.
5. Thinly slice an aubergine/eggplant and add it to a bowl. Drizzle with olive oil, season with salt, pepper, and thyme.
6. Spread the eggplant slices over the potato and onion layer in the pan.
7. Bake the eggplant for 20 more minutes.
8. Slice two courgettes/zucchinis and add to a bowl. Drizzle with olive oil, season with salt, pepper and thyme.
9. Spread the courgette/zucchini slices over the eggplant in the pan and bake for another 20 minutes.
10. In a pan, add olive oil, minced onion, and caramelize over high heat.
11. Mince a clove of garlic and add it to the pan.
12. Add half a teaspoon of cinnamon and a pinch of ground cloves. Mix and sauté.
13. Add one tablespoon of tomato paste and the ground meat. Use a wooden spoon to break it into small pieces, season with salt and pepper.
14. Add a jar of chopped tomatoes and sauté for 5-10 minutes, or until most of the liquid evaporates.
15. In a medium-sized saucepan over medium heat, add 100g of butter. Once melted, add 100g of flour and whisk.
16. Slowly add 750 ml of milk in batches, whisking constantly to prevent lumps.
17. When the sauce starts to bubble, remove it from the heat, add freshly ground pepper and ground nutmeg, and whisk.
18. Add 100g of grated parmesan and whisk.
19. Add three egg yolks and whisk until smooth and creamy.
20. Add one third of the béchamel sauce to the ground meat and mix.
21. Spread the meat mixture over the vegetables in the baking pan. Spread the rest of the béchamel sauce on top and sprinkle with grated parmesan.
22. Bake for 25-30 minutes until golden brown and bubbly.
23. Let cool for at least one hour before cutting and serving.

## Equipment

- oven
- baking pan
- bowl
- knife
- wooden spoon
- whisk
- saucepan

## Tips

- Always add the milk slowly and in batches
- Whisk constantly during the whole process
- Make the filling quite dry so that the dish will hold together when serving and eating
- Allow the moussaka to cool for at least one hour before cutting

## Source

- Original video: https://youtu.be/Z_GcsR7Q99s?si=uhew0T8utH98kWZC
- Recipe page: https://www.cliprecipe.com/recipe/9070b2e5-f1b0-48e0-ad2e-b44868a1f992
- Extracted: 2025-03-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt