Moussaka
A Greek classic that is so wonderful you won't be able to stop eating it.
Ingredients
Eggplant
- 3 Eggplants (sliced ½" thick, salted, rinse salt, dry)
- ½ cup Olive Oil
- ½ cup Corn Oil
Beef
- 3 tbsp Olive Oil
- 2 Finely Diced Onions
- 3 cloves Minced Garlic
- 2 lbs Ground Beef
- 1 can Tomato Paste
- 1 tbsp Dried Oregano
- ½ tbsp Salt
- ¼ tbsp Black Pepper
Béchamel
- 1 stick Butter
- 1 cup Flour
- 1 qt Heavy Cream
- 1 cup Milk
- ½ tsp Salt
- 1 tsp Onion Powder
- ½ tsp Garlic Powder
- 4 Egg Yolks
- 1 dash Nutmeg
Potatoes
- 4 Large Potatoes (peeled, washed and sliced ¼" thick)
Instructions
Eggplant
- Slice Eggplants ½" thick, salt them, then rinse salt and dry.
- Fry eggplant slices in Olive Oil and Corn Oil until soft and golden brown. Drain fried eggplant on brown paper or paper towel and set aside.
Beef
- In sauté pan place Olive Oil, Onions and Garlic. Cook until onions are soft and translucent.
- Add Ground Beef and cook until browned. Then add Tomato Paste, Oregano, Salt and Black Pepper. Cook 4-5 additional minutes and set aside.
Béchamel
- In saucepan melt Butter. Add Flour and cook 3-4 minutes to make roux - do not let brown.
- Add Heavy Cream, Milk, Salt, Onion Powder, Salt, Onion Powder, Garlic Powder, Egg Yolks and Nutmeg. Whisk until sauce thickens. Set aside.
Potatoes
- Peel wash and slice potatoes ¼" thick.
- Place in saucepan and cover with cold water. Bring to a boil, cover and let rest 3-5 minutes. Drain.
Assembly
- In a deep baking/lasagna pan lightly brushed with olive oil place a tight layer of eggplant then a layer of half the meat mixture. Then place a layer of the potatoes and then a layer of the other half of the meat. Top the dish with a thick layer of béchamel. Bake in a 350℉ oven for 40-45 minutes or until a golden brown crust forms on top.
