This traditional moussaka is truly the best and just as authentic as any youd try in Greece While it takes a bit of time its actually quite simple to make Kali orexi Bon appetit
Prep Time
45 mins
Dificult
Medium
Servings
2 hrs 50 mins
Ingredients
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 9x13-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.
Cook’s Note
Pre-cooking the eggplant is essential
but instead of frying the slices
you can lightly brush olive oil on both sides
place them in a single layer on a baking sheet
and bake them in the oven at 400 degrees F (200 degrees C)
turning once halfway through.You can lighten the meat sauce by using 1/2 ground pork and 1/2 ground beef instead of all beef.
Editor's Note:
Please note the different recipe name
differences in ingredient amounts
as well as the method of preparing the eggplant when using the Allrecipes magazine version of this recipe.
.jpeg)
