Moussaka

175 mins
Serves 1
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Directions

  1. 1Heat the olive oil and brown the ground beef.
  2. 2Heat the olive oil and brown the ground beef.
  3. 3Heat the olive oil and brown the ground beef.
  4. 4Add the onions and garlic and cook until fragrant.
  5. 5Add the onions and garlic and cook until fragrant.
  6. 6Add the onions and garlic and cook until fragrant.
  7. 7Pour in the cognac and let it simmer for 1 –2 minutes.
  8. 8Pour in the cognac and let it simmer for 1 –2 minutes.
  9. 9Pour in the cognac and let it simmer for 1 –2 minutes.
  10. 10Add the tomatoes, tomato juice, cinnamon stick, bay leaf, salt, and pepper.
  11. 11Add the tomatoes, tomato juice, cinnamon stick, bay leaf, salt, and pepper.
  12. 12Add the tomatoes, tomato juice, cinnamon stick, bay leaf, salt, and pepper.
  13. 13Simmer for about 25 minutes until thick.
  14. 14Simmer for about 25 minutes until thick.
  15. 15Simmer for about 25 minutes until thick.
  16. 16Stir in the parsley and set aside.
  17. 17Stir in the parsley and set aside.
  18. 18Stir in the parsley and set aside.
  19. 19Fry the potato slices until lightly golden and the eggplants until soft and golden.
  20. 20Fry the potato slices until lightly golden and the eggplants until soft and golden.
  21. 21Fry the potato slices until lightly golden and the eggplants until soft and golden.
  22. 22Drain both on paper towels.
  23. 23Drain both on paper towels.
  24. 24Drain both on paper towels.
  25. 25Melt the butter, whisk in the flour, then gradually add the milk, whisking until thick and smooth.
  26. 26Melt the butter, whisk in the flour, then gradually add the milk, whisking until thick and smooth.
  27. 27Melt the butter, whisk in the flour, then gradually add the milk, whisking until thick and smooth.
  28. 28Season with salt, nutmeg and pepper.
  29. 29Season with salt, nutmeg and pepper.
  30. 30Season with salt, nutmeg and pepper.
  31. 31Remove from the heat and stir in the Parmesan and egg yolk.
  32. 32Remove from the heat and stir in the Parmesan and egg yolk.
  33. 33Remove from the heat and stir in the Parmesan and egg yolk.
  34. 34Preheat the oven to 350°F (180°C).
  35. 35Preheat the oven to 350°F (180°C).
  36. 36Preheat the oven to 350°F (180°C).
  37. 37Grease a baking dish and sprinkle with breadcrumbs.
  38. 38Grease a baking dish and sprinkle with breadcrumbs.
  39. 39Grease a baking dish and sprinkle with breadcrumbs.
  40. 40Layer potatoes, cheese, eggplants, meat sauce, potatoes, eggplants, then spread the béchamel on top.
  41. 41Layer potatoes, cheese, eggplants, meat sauce, potatoes, eggplants, then spread the béchamel on top.
  42. 42Layer potatoes, cheese, eggplants, meat sauce, potatoes, eggplants, then spread the béchamel on top.
  43. 43Finish with the remaining cheese.
  44. 44Finish with the remaining cheese.
  45. 45Finish with the remaining cheese.
  46. 46Bake for 50 minutes, until golden.
  47. 47Bake for 50 minutes, until golden.
  48. 48Bake for 50 minutes, until golden.
  49. 49Let the moussaka rest for 1 –2 hours before serving.
  50. 50Let the moussaka rest for 1 –2 hours before serving.
  51. 51Let the moussaka rest for 1 –2 hours before serving.

Ingredients

  • 0.25 cup extra virgin olive oil
  • 0.25 cup extra virgin olive oil
  • 0.25 cup extra virgin olive oil
  • 1 lb ground beef
  • 1 lb ground beef
  • 1 lb ground beef
  • 2 onions, blended
  • 2 onions, blended
  • 2 onions, blended
  • 2 garlic cloves, blended
  • 2 garlic cloves, blended
  • 2 garlic cloves, blended
  • 0.25 cup cognac or white wine
  • 0.25 cup cognac or white wine
  • 0.25 cup cognac or white wine
  • 3 tomatoes, blended
  • 3 tomatoes, blended
  • 3 tomatoes, blended
  • 0.33 cup tomato juice
  • 0.33 cup tomato juice
  • 0.33 cup tomato juice
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • Salt & freshly ground black pepper
  • Salt & freshly ground black pepper
  • Salt & freshly ground black pepper
  • 1 bunch fresh parsley, finely chopped
  • 1 bunch fresh parsley, finely chopped
  • 1 bunch fresh parsley, finely chopped
  • 4 potatoes, sliced lengthwise into 1/4-inch (6 mm) slices
  • 4 potatoes, sliced lengthwise into 1/4-inch (6 mm) slices
  • 4 potatoes, sliced lengthwise into 1/4-inch (6 mm) slices
  • 6 eggplants, sliced lengthwise into 1/4-inch (6 mm) slices
  • 6 eggplants, sliced lengthwise into 1/4-inch (6 mm) slices
  • 6 eggplants, sliced lengthwise into 1/4-inch (6 mm) slices
  • Olive oil, for frying
  • Olive oil, for frying
  • Olive oil, for frying
  • 0.66 cup unsalted butter
  • 0.66 cup unsalted butter
  • 0.66 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 6 cups whole milk
  • 6 cups whole milk
  • 6 cups whole milk
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 1.5 cups grated Parmesan cheese
  • 1.5 cups grated Parmesan cheese
  • 1.5 cups grated Parmesan cheese
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • Salt & freshly ground black pepper
  • Salt & freshly ground black pepper
  • Salt & freshly ground black pepper
  • 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

ovenbaking dishpaper towels

Tips

  • Let the moussaka rest for 1 –2 hours before serving.
Moussaka | Clip Recipe