Layers of pan-fried eggplant and potato with a cinnamon-scented beef sauce under a thick Parmesan béchamel, baked until golden. The great Greek oven classic.
Ingredients
Instructions
- 1
Slice the eggplants into 1 cm rounds and the potato into ½ cm rounds. Sprinkle the eggplant with half the salt, leave for 20 minutes and blot dry with paper towels.
- 2
Heat 55 g of the olive oil in a large skillet. Fry the eggplant and potato slices in batches, 2-3 minutes per side until golden, and drain on paper towels.
- 3
In the remaining oil, cook the onion for 5 minutes, add the beef and cook for 8 minutes until the liquid evaporates. Add the garlic, tomato paste, diced tomatoes, cinnamon, pepper and most of the remaining salt, and simmer over low heat for 15 minutes until thick.
- 4
For the béchamel, melt the butter, stir in the flour and cook for 2 minutes. Gradually add the milk, whisking constantly, and cook for 5-6 minutes until thick. Off the heat, stir in the nutmeg, the last of the salt and half the Parmesan.
- 5
Once the béchamel is warm rather than hot, whisk in the egg quickly.
- 6
Preheat the oven to 180 °C. Layer the potatoes in a 20x30 cm baking dish, then half the eggplant, the meat sauce and the rest of the eggplant.
- 7
Spread the béchamel evenly on top, sprinkle with the remaining Parmesan and bake at 180 °C for 40-45 minutes until golden.
- 8
Let the moussaka rest for 20 minutes before cutting into squares.
Nutrition
Per serving
| Calories | 553 kcal |
|---|---|
| Protein | 23 g |
| Carbs | 29 g |
| Fat | 39 g |
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