Moussaka
0.0
Mediterranean, Greek
•A rich, layered Mediterranean casserole with breaded eggplant, a deeply spiced meat filling, and a luxurious lemon-scented béchamel.
Ingredients
8
SERVINGSEggplant and Potatoes
1 kg eggplants
salt
7 pcs egg whites
breadcrumbs
400 g potatoes
butter or oil
Meat Filling
500 g ground beef or lamb
2 pcs yellow onions
2 pcs garlic cloves
2 dl red wine
2 tsp salt
1 tsp sugar
2 tsp cinnamon
1 tsp allspice
1 tsp dried oregano
1/2 tsp thyme
black pepper
3 tbsp tomato paste
crushed tomatoes
cognac or brandy
Béchamel
200 g butter
90 g flour
9 dl milk
2 tsp salt
white pepper
7 pcs egg yolks
1 pcs lemon zest
lemon juice
Assembly
200 g feta cheese
Parmesan
breadcrumbs
Instructions
1
Preparation: Make sure you have all ingredients ready before you start cooking.
2
Peel eggplants in alternating stripes.
1000 g eggplants
3
Slice into 1 cm thick rounds.
1000 g eggplants
4
Salt generously and place under weight in a colander for 1 hour.
1000 g eggplants
salt
5
Rinse and pat completely dry.
1000 g eggplants
6
Dip slices in egg whites, then coat with breadcrumbs.
7 pcs egg whites
breadcrumbs
7
Arrange on parchment-lined trays.
8
Bake at 225°C for about 30 minutes, turning halfway, until golden.
1000 g eggplants
9
Peel potatoes and cook in salted water until almost tender.
400 g potatoes
salt
10
Cool slightly and slice.
400 g potatoes
11
Brown the ground meat thoroughly.
500 g ground beef or lamb
12
Add onions and cook until soft.
2 pcs yellow onions
500 g ground beef or lamb
13
Add garlic and cook briefly.
2 pcs garlic cloves
500 g ground beef or lamb
14
Optional: add cognac and let reduce.
cognac or brandy
15
Pour in red wine and reduce almost completely.
200 ml red wine
500 g ground beef or lamb
16
Add salt, sugar, cinnamon, allspice, oregano, thyme, black pepper, tomato paste, and crushed tomatoes.
2 tsp salt
1 tsp sugar
2 tsp cinnamon
1 tsp allspice
1 tsp dried oregano
0.5 tsp thyme
black pepper
3 tbsp tomato paste
crushed tomatoes
17
Simmer until thick and cohesive; the mixture should hold its shape.
500 g ground beef or lamb
18
Melt butter.
200 g butter
19
Whisk in flour and cook gently without browning.
90 g flour
20
Gradually whisk in warm milk.
900 ml milk
21
Simmer until thick and creamy.
22
Season with salt and white pepper.
2 tsp salt
white pepper
23
Cool slightly, then whisk in egg yolks, lemon zest, and lemon juice.
7 pcs egg yolks
1 pcs lemon zest
lemon juice
24
Butter a baking dish and dust with breadcrumbs.
butter or oil
breadcrumbs
25
Arrange potatoes in a single layer, leaving a small gap around edges.
400 g potatoes
26
Add a layer of eggplant.
1000 g eggplants
27
Spread all meat filling evenly.
500 g ground beef or lamb
28
Sprinkle half the feta.
100 g feta cheese
29
Add remaining eggplant and remaining feta.
1000 g eggplants
100 g feta cheese
30
Pour béchamel on top, allowing it to flow down the sides.
31
Finish with grated Parmesan.
Parmesan
32
Bake at 175°C for about 50 minutes until golden.
33
Rest at least 30–60 minutes before serving for best texture.
Ready to eat!
