Main Course/ Thanksgiving

MOUSSAKA

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Ingredients

  • Serves 12:
  • 2 recipes of my Basic Meat Sauce
  • ​3 eggplants, cut into 1/2 inch slices
  • 3 potatoes, peeled and sliced
  • 2 cups parmesan cheese or kefalotiri
  • olive oil, for brushing on vegetables
  • salt an pepper
  • ​dried oregano
  • For the Béchamel sauce:
  • 5 cups whole milk
  • 3/4 cup olive oil
  • 3/4 cup all purpose flour
  • salt and pepper
  • 1/4 teaspoon nutmeg
  • 1 cup grated parmesan cheese
  • 2 whole eggs
  • 2 egg yolks

Instructions

1

Preheat the oven to 475 degrees.

2

Place the sliced eggplant and potato slices on three baking pans.

3

​Brush the eggplant and potatoes with olive oil and season both sides with salt, pepper and oregano.

4

​Bake 15-20 minutes or until cooked and golden. Do not over cook the eggplant or it will fall apart and begin to melt. Make sure that it becomes golden on both sides.

5

Prepare your meat sauce and set aside. Make your meat sauce thick, not loose so that your moussaka stays together when ready to serve and it's not soggy.

6

Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted.

7

​Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.

8

​Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat.

9

​Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.

10

​Add the eggs to the sauce and whisk well.

11

Add the parmesan cheese and mix to combine.

12

​Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.

13

Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.

14

​Top with the meat sauce and spread.

15

​Make a final layer of roasted eggplant over the meat sauce and top with the béchamel sauce.

16

Sprinkle any remaining cheese over the sauce if desired.

17

​Adjust oven temperature to 375 degrees.

18

​Bake 45 minutes - 1 hour until the cream is golden brown on top.

19

​Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.

20

Serve with a nice salad and enjoy!

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