Description
This traditional moussaka is truly the best, and just as authentic as any you’d try in Greece! While it takes a bit of time, it’s actually quite simple to make. Kali orexi! (Bon appetit!)
Ingredients
- 4 eggplants, cut lengthwise into 1/3-inch slices
- salt to taste
- 4 cups milk
- 1 stick butter
- 6 tablespoons all-purpose flour
- 3 egg yolks, beaten
- 7 tablespoons olive oil, divided
- 2 onions, grated
- 3 cloves garlic, finely chopped
- 1 pound lean ground beef
- ½ teaspoon ground allspice
- ½ teaspoon white sugar
- 1 pinch ground cinnamon
- salt and ground black pepper to taste
- 1 (14 ounce) can tomato sauce
- 4 tablespoons chopped fresh parsley
- 1 egg white, lightly beaten
- 1 ½ cups freshly grated Parmesan cheese
Instructions
- Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
- Meanwhile
- make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk
- whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
- Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
- Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned
- about 3 minutes per side. Drain on a large plate lined with paper towels.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish with olive oil.
- Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft
- about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly
- about 5 minutes. Season with allspice
- sugar
- cinnamon
- salt
- and pepper.
- Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry
- 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly
- then stir in the egg white.
- Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
- Bake in the preheated oven until the top of the moussaka is set and golden
- 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.
Prep Time: 30 mins
Cook Time: 1 hr 35 mins
Total Time: 2 hrs 50 mins
Servings: 8