Greek Moussaka

• 3-4 eggplants, about 4 lbs. total
• 1 lb. potatoes
• 1 1/2 lbs. ground beef (or lamb)
• 2 large onions, finely diced
• 2 cloves garlic, minced
• 1 glass red wine
• 50g 1.5 oz chopped fresh parsley
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1 can chopped tomatoes
• 2 tbsp. tomato paste
• 1 tsp. sugar
• Salt and pepper to taste
• 225g 8oz plain breadcrumbs
• 8 egg whites, lightly beaten (reserve yolks for bechamel)
• 225g 8oz Parmesan cheese
• Bechamel Sauce:
• 225g 80z salted butter (2 sticks)
• 140g 5oz flour
• 900ml 32 fl oz milk, hot
• 8 egg yolks, lightly beaten

• Pinch of ground nutmeg
• Prep Time: 120 minutes
• Cook Time: 45 minutes
• Total Time: 165 minutes

Prep the Vegetables:
Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour.
The salt also helps to remove some of the bitterness of the eggplant.
Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.
Preheat the oven to 200c/fan180c/gas mark 6.
Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.
Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 200c/fan180c/gas mark 6, for 1/2 an hour, turning them over once during cooking.
When eggplant is finished cooking, lower the oven temperature to 180c/fan160c/gas mark 4.
Make the Meat Filling:
In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes.

Add garlic and cook until fragrant, about 1 minute.
Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
Make the Béchamel Sauce:
Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.
Add hot milk to mixture in a steady stream, whisking continuously, ensure that flour is mixed into the sauce. It may be easier to mix warm/hot milk with flour than add butter.
Simmer over low heat until it thickens a bit but does not boil.
Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.
Assemble the Moussaka:
Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.
Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.
Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.
You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.


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