Moussaka

2h 55m
Serves 1
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Directions

  1. 1Heat the olive oil and brown the ground beef.
  2. 2Add the onions and garlic and cook until fragrant.
  3. 3Pour in the cognac and let it simmer for 1 –2 minutes.
  4. 4Add the tomatoes, tomato juice, cinnamon stick, bay leaf, salt, and pepper.
  5. 5Simmer for about 25 minutes until thick.
  6. 6Stir in the parsley and set aside.
  7. 7Fry the potato slices until lightly golden and the eggplants until soft and golden.
  8. 8Drain both on paper towels.
  9. 9Melt the butter, whisk in the flour, then gradually add the milk, whisking until thick and smooth.
  10. 10Season with salt, nutmeg and pepper.
  11. 11Remove from the heat and stir in the Parmesan and egg yolk.
  12. 12Preheat the oven to 350°F (180°C).
  13. 13Grease a baking dish and sprinkle with breadcrumbs.
  14. 14Layer potatoes, cheese, eggplants, meat sauce, potatoes, eggplants, then spread the béchamel on top.
  15. 15Finish with the remaining cheese.
  16. 16Bake for 50 minutes, until golden.
  17. 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.

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