Moussaka

Directions

Let's start with the eggplants. Cut them into slices and let them rest for half an hour to remove any bitterness. While waiting for the eggplants, we can start preparing the minced meat.

In a small saucepan, brown the minced beef over medium heat until it takes on some color. Add the onion, garlic, and saute until fragrant. Deglaze with wine and allow the alcohol to evaporate. Add the grated tomato, bay leaf, cinnamon, nutmeg, salt, pepper, and let it simmer.

Meanwhile, strain the eggplants well, pressing them with absorbent paper, and arrange them on a baking tray lined with oiled parchment paper. Season them with salt and pepper. Bake them in a preheated oven at 200 degrees Celsius for 10-13 minutes. While the eggplants are baking, prepare the potatoes by either frying them or baking them in the oven.

Next, let's prepare the bechamel sauce. Place the butter in a saucepan over medium heat. Gradually add the flour and stir continuously until it forms a smooth roux. Slowly pour in the warm milk, whisking constantly with a whisk or fork. If you prefer a thicker consistency, let it simmer for a few more minutes while stirring. The bechamel sauce should be velvety, creamy, and smooth without any lumps. Remove from heat and add the egg yolks, grated cheese (keeping a small amount for sprinkling on top), and season with pepper and nutmeg.

Now, it's time to assemble the moussaka. Layer the potatoes in the bottom of a baking dish, ensuring there are no gaps. Then, layer the minced meat mixture, followed by the eggplant slices (again, ensuring no gaps). Pour the bechamel sauce evenly over the top.

Bake in a preheated oven at 180 degrees Celsius for 40 minutes. After that, sprinkle the remaining grated cheese on top and continue baking for another 10-15 minutes until golden brown.

Once you remove the moussaka from the oven, allow it to cool for a bit before cutting to prevent it from falling apart.

Enjoy!!!!!!!!!!

We prefer to bake the eggplants and potatoes in the oven to avoid making them too greasy and heavy.

• If desired, we can also add zucchini, cut in half, along with the eggplants.
• When cutting and serving the first piece of moussaka, place a slice of bread in the empty space of the portion. It will absorb any excess oil.
• For a crispy crust on the surface of the moussaka, you can sprinkle breadcrumbs.
• If you have a party or gathering, you can prepare the moussaka the day before and keep it covered in the refrigerator. The next day, simply bake it.
• You can also try the alternative version of moussaka with yogurt bechamel.