Moussaka
Directions
- 1Heat the olive oil and brown the ground beef.
- 2Add the onions and garlic and cook until fragrant.
- 3Pour in the cognac and let it simmer for 1 –2 minutes.
- 4Add the tomatoes, tomato juice, cinnamon stick, bay leaf, salt, and pepper.
- 5Simmer for about 25 minutes until thick.
- 6Stir in the parsley and set aside.
- 7Fry the potato slices until lightly golden and the eggplants until soft and golden.
- 8Drain both on paper towels.
- 9Melt the butter, whisk in the flour, then gradually add the milk, whisking until thick and smooth.
- 10Season with salt, nutmeg and pepper.
- 11Remove from the heat and stir in the Parmesan and egg yolk.
- 12Preheat the oven to 350°F (180°C).
- 13Grease a baking dish and sprinkle with breadcrumbs.
- 14Layer potatoes, cheese, eggplants, meat sauce, potatoes, eggplants, then spread the béchamel on top.
- 15Finish with the remaining cheese.
- 16Bake for 50 minutes, until golden.
- 17Let the moussaka rest for 1 –2 hours before serving.
Ingredients
- 0.25 cup extra virgin olive oil
- 1 lb ground beef
- 2 onions, blended
- 2 garlic cloves, blended
- 0.25 cup cognac or white wine
- 3 tomatoes, blended
- 0.33 cup tomato juice
- 1 cinnamon stick
- 1 bay leaf
- Salt & freshly ground black pepper
- 1 bunch fresh parsley, finely chopped
- 4 potatoes, sliced lengthwise into 1/4-inch (6 mm) slices
- 6 eggplants, sliced lengthwise into 1/4-inch (6 mm) slices
- Olive oil, for frying
- 0.66 cup unsalted butter
- 1 cup all-purpose flour
- 6 cups whole milk
- 1 egg yolk
- 1.5 cups grated Parmesan cheese
- 0.5 tsp nutmeg
- Salt & freshly ground black pepper
- 0.25 cup breadcrumbs
- 0.5 cup grated cheese
Equipment
ovenbaking dishpaper towels
Tips
- Let the moussaka rest for 1 –2 hours before serving.
