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Moussaka
The famous eggplant casserole borrowed from the middle east.

Servings: 8

Credits: Eat Greek Tonight

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Moussaka Ingredients
Order Quantity Ingredient Alternative Notes
2 lb Beef ( Ground )    
1 Batch Beshamel Sauce    
3 Large Eggplant    
1 A Little Oil ( Corn )   For frying 
1/2 Cup Oil ( Olive )    
1 Medium Onions ( White )   Diced 
1 Bunch Parsley   Diced 
1-2 Pinch Pepper   To taste 
2 lb Potatoes    
2-3 Pinch Salt   To taste 
2 Medium Tomatoes    
1/2 Cup Wine ( White )    
Moussaka Directions
Prepare the “beshamel” sauce.

Wrap the eggplants in aluminum foil and bake until they are soft.

Slice them in thick slices.

Peel the potatoes, slice them and fry them lightly.

Brown the onion and the ground meat together in the olive oil.

Grate the tomatoes and add them in along with the parsley and the salt & pepper.

Simmer for 15 minutes.

Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan.

Cover with the beshamel.

Bake in a medium oven for 30-40 minutes.

Moussaka Also Require
Beshamel Sauce
Beshamel Sauce Ingredients
Order Quantity Ingredient Alternative Notes
1/2 Cup Butter ( Unsalted )   Melted 
1 Cup Cheese ( Kefalotiri )   Grated 
2 Whole Egg ( Whole )    
2 Item Egg ( (Yolks) )    
3/4 Cup Flour ( All Purpose )    
4 Cup Milk   Hot 
3 Pinch Nutmeg    
1 Pinch Pepper    
2 Pinch Salt    
Beshamel Sauce Directions
Melt the butter in a heavy saucepan, add the flour and cook stirring constantly for 1 minute.

Add the milk all at once, and stir until the sauce is smooth.

salt, pepper and nutmeg to taste.

Remove from heat and stir in the cheese, eggs and egg yolks.

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