Classic Moussaka

Updated at: Sat, 20 Apr 2024 18:18:36 GMT

Step 1

Heat about an inch of cooking oil in a large skillet over medium-high heat. Cook the eggplant and potato slices in batches until soft and golden brown on both sides.

Step 2

Place eggplant and potato slices on a paper towel-lined pan and season with salt. Set aside.

Step 3

Heat olive oil in a large skillet over medium heat and sauté the onion and garlic for 2 to 3 minutes, or until slightly softened.

Step 4

Add the beef and cook until browned, stirring frequently.

Step 5

Add the tomato paste, parsley, salt and pepper.

Step 6

Add the water and bring to a boil, stirring frequently until the water evaporates and the meat is cooked. Set aside to cool.

Step 7

Preheat oven to 375 F.

Step 8

In a large saucepan over medium heat, melt the butter and add the flour, stirring until a roux forms. Add the milk slowly, whisking continuously, until it thickens and coats the back of a spoon, then remove from the heat.

Step 9

Whisk in the egg yolks, 2 Tbsp mizithra or Parmesan, ¼ tsp salt and nutmeg to make a béchamel sauce. Let cool.

Step 10

Grease a deep 9 x 13-inch pan with 1 Tbsp olive oil.

Step 11

Arrange the potatoes on the bottom.

Step 12

Add ½ of the eggplant slices.

Step 13

Add the meat sauce, spreading evenly.

Step 14

Add the remaining eggplant slices.

Step 15

Top with the béchamel sauce, spreading evenly.

Step 16

Sprinkle with remaining mizithra.

Step 17

Bake for 45 to 60 minutes, or until golden.

Step 18

Remove from oven and rest for 15 minutes.

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