Moussaka
A Greek classic that is so wonderful you won't be able to stop eating it.
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Resting Time 5 minutes mins
Total Time 1 hour hr 50 minutes mins
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)
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.
Keyword Eggplant, Greek, Moussaka