Moussaka

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté the finely chopped onion and garlic in oil until translucent, add the meat, and brown it thoroughly. Season, pour in the wine, and once it has evaporated, add the water, passata, and chopped tomatoes. Bring to a boil and simmer for 30–40 minutes.

Step 2

Slice the eggplant into 4–5 mm thick slices, salt them, and let them sit for 30 minutes. Once they’ve sat, blot off the excess moisture and salt with a paper towel. Slice the potatoes into 3–4 mm thick slices. Toss the eggplant and potatoes with 2 tablespoons each of oil, salt, and pepper, then arrange them on a baking sheet so they don’t overlap, and bake in a 180°C oven for 15 minutes.

Step 3

For the béchamel sauce, lightly brown the flour in melted butter, pour in the milk, cook until smooth, season, add the feta, stir, and set aside. Gently stir the egg yolks into the béchamel.

Step 4

Grease a 20×30 cm baking dish, sprinkle with breadcrumbs, and arrange half of the pre-baked eggplant as the bottom layer. Spread half of the ragout over this, followed by the potatoes, then the remaining ragout, and top with the remaining eggplant. Pour the béchamel sauce over the top, sprinkle with breadcrumbs, and bake in a 180°C oven for 30–40 minutes.