Greek Mussaka

75 mins
Serves 6
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Directions

  1. 1Prepare the meat sauce: Heat olive oil in a pan over medium heat. Sauté the ground beef until browned. Add the blended onions and garlic, stirring until fragrant. Pour in the cognac or wine and let it simmer for 1–2 minutes. Add the blended tomatoes, tomato juice, cinnamon stick, bay leaf, salt, and pepper. Lower the heat and let the sauce cook for 25 minutes. Stir in the chopped parsley, cook for 1 more minute, and set aside.
  2. 2Prepare the meat sauce: Heat olive oil in a pan over medium heat. Sauté the ground beef until browned. Add the blended onions and garlic, stirring until fragrant. Pour in the cognac or wine and let it simmer for 1–2 minutes. Add the blended tomatoes, tomato juice, cinnamon stick, bay leaf, salt, and pepper. Lower the heat and let the sauce cook for 25 minutes. Stir in the chopped parsley, cook for 1 more minute, and set aside.
  3. 3Prepare the meat sauce: Heat olive oil in a pan over medium heat. Sauté the ground beef until browned. Add the blended onions and garlic, stirring until fragrant. Pour in the cognac or wine and let it simmer for 1–2 minutes. Add the blended tomatoes, tomato juice, cinnamon stick, bay leaf, salt, and pepper. Lower the heat and let the sauce cook for 25 minutes. Stir in the chopped parsley, cook for 1 more minute, and set aside.
  4. 4Prepare the vegetables: Slice the potatoes and eggplants into 1/4-inch (6 mm) thick pieces. Fry the potato slices until golden and set aside. Fry the eggplant slices in olive oil until softened and lightly golden. Place them on paper towels to absorb excess oil.
  5. 5Prepare the vegetables: Slice the potatoes and eggplants into 1/4-inch (6 mm) thick pieces. Fry the potato slices until golden and set aside. Fry the eggplant slices in olive oil until softened and lightly golden. Place them on paper towels to absorb excess oil.
  6. 6Prepare the vegetables: Slice the potatoes and eggplants into 1/4-inch (6 mm) thick pieces. Fry the potato slices until golden and set aside. Fry the eggplant slices in olive oil until softened and lightly golden. Place them on paper towels to absorb excess oil.
  7. 7Make the béchamel sauce: In a saucepan, mix the milk and cornstarch. Stir constantly over medium heat until it thickens. Add the butter, nutmeg, salt, and pepper. Mix well. Remove from heat and whisk in the grated cheese and egg yolks. Set aside.
  8. 8Make the béchamel sauce: In a saucepan, mix the milk and cornstarch. Stir constantly over medium heat until it thickens. Add the butter, nutmeg, salt, and pepper. Mix well. Remove from heat and whisk in the grated cheese and egg yolks. Set aside.
  9. 9Make the béchamel sauce: In a saucepan, mix the milk and cornstarch. Stir constantly over medium heat until it thickens. Add the butter, nutmeg, salt, and pepper. Mix well. Remove from heat and whisk in the grated cheese and egg yolks. Set aside.
  10. 10Assemble the moussaka: Preheat the oven to 320°F (160°C). Grease a baking dish and sprinkle breadcrumbs evenly on the bottom. Add a layer of grated cheese, then a layer of fried potatoes. Add another layer of grated cheese, followed by a layer of fried eggplants. Sprinkle lightly with salt. Spread the ground beef sauce evenly over the vegetables. Add another layer of potatoes, followed by a final layer of eggplants. Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with grated cheese.
  11. 11Assemble the moussaka: Preheat the oven to 320°F (160°C). Grease a baking dish and sprinkle breadcrumbs evenly on the bottom. Add a layer of grated cheese, then a layer of fried potatoes. Add another layer of grated cheese, followed by a layer of fried eggplants. Sprinkle lightly with salt. Spread the ground beef sauce evenly over the vegetables. Add another layer of potatoes, followed by a final layer of eggplants. Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with grated cheese.
  12. 12Assemble the moussaka: Preheat the oven to 320°F (160°C). Grease a baking dish and sprinkle breadcrumbs evenly on the bottom. Add a layer of grated cheese, then a layer of fried potatoes. Add another layer of grated cheese, followed by a layer of fried eggplants. Sprinkle lightly with salt. Spread the ground beef sauce evenly over the vegetables. Add another layer of potatoes, followed by a final layer of eggplants. Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with grated cheese.
  13. 13Bake: Bake in the preheated oven for 50 minutes, or until the top is golden and bubbly.
  14. 14Bake: Bake in the preheated oven for 50 minutes, or until the top is golden and bubbly.
  15. 15Bake: Bake in the preheated oven for 50 minutes, or until the top is golden and bubbly.
  16. 16Serve: Let the moussaka cool for 1-2 hours before slicing and serving.
  17. 17Serve: Let the moussaka cool for 1-2 hours before slicing and serving.
  18. 18Serve: Let the moussaka cool for 1-2 hours before slicing and serving.

Ingredients

  • 4 tbsp extra virgin olive oil
  • 4 tbsp extra virgin olive oil
  • 4 tbsp extra virgin olive oil
  • 1 pound ground beef
  • 1 pound ground beef
  • 1 pound ground beef
  • 2 units onions
  • 2 units onions
  • 2 units onions
  • 2 units garlic cloves
  • 2 units garlic cloves
  • 2 units garlic cloves
  • 0.25 cup cognac or white wine
  • 0.25 cup cognac or white wine
  • 0.25 cup cognac or white wine
  • 3 units tomatoes
  • 3 units tomatoes
  • 3 units tomatoes
  • 0.33 cup tomato juice
  • 0.33 cup tomato juice
  • 0.33 cup tomato juice
  • 1 unit cinnamon stick
  • 1 unit cinnamon stick
  • 1 unit cinnamon stick
  • 1 unit bay leaf
  • 1 unit bay leaf
  • 1 unit bay leaf
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 1 bunch parsley
  • 1 bunch parsley
  • 1 bunch parsley
  • 3 units potatoes
  • 3 units potatoes
  • 3 units potatoes
  • 4 units eggplants
  • 4 units eggplants
  • 4 units eggplants
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 1.5 liters milk
  • 1.5 liters milk
  • 1.5 liters milk
  • 6 tbsp cornstarch
  • 6 tbsp cornstarch
  • 6 tbsp cornstarch
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 3 units egg yolks
  • 3 units egg yolks
  • 3 units egg yolks
  • 0.5 cup grated cheese
  • 0.5 cup grated cheese
  • 0.5 cup grated cheese
  • 0.25 cup breadcrumbs
  • 0.25 cup breadcrumbs
  • 0.25 cup breadcrumbs
  • 0.5 cup grated cheese
  • 0.5 cup grated cheese
  • 0.5 cup grated cheese

Equipment

food processorknifefrying pansaucepanbaking dishoven