Description
This Outrageously Delicious Greek Moussaka recipe combines layers of fried vegetables, flavorful meat sauce, and creamy bechamel sauce topped with cheese for a mouthwatering dish.
Ingredients
Units
Scale
Vegetable Base
- 2 cups olive oil for frying
- 4 potatoes
- 4 zucchini
- 4 eggplants
- 200 grams Kefalograviera cheese
- 1 tablespoon salt
- 1/2 tablespoon pepper
Meat Sauce
- 2 tablespoon olive oil
- 1 large red onion
- 1 medium-sized garlic bulb
- 1 kg beef mince meat
- 1 cup red wine
- 800 grams crushed canned tomatoes
- 1 tablespoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoon sugar
- 1/2 teaspoon thyme
- 1 teaspoon oregano
- 3 bay leaves
- 1 bunch fresh parsley
Bechamel
- 150 grams unsalted butter
- 1 cup plain flour
- 1 litre milk
- 2 egg yolks
- 1/2 teaspoon nutmeg
- 250 grams Kefalograviera cheese
Instructions
- Prepare Vegetable Base: Fry potatoes, zucchini, and eggplants separately until golden. Layer them in a baking dish with cheese, salt, and pepper.
- Cook Meat Sauce: Saute onion, garlic, and beef. Add wine, tomatoes, and seasonings. Simmer until thickened.
- Make Bechamel: Melt butter, add flour, then milk. Temper with egg yolks and nutmeg. Stir in cheese.
- Assemble Moussaka: Layer vegetable base, meat sauce, and bechamel. Bake until golden and bubbly.
- Serve: Garnish with parsley and let it rest before slicing and serving.
Notes
- You can use other cheeses like parmesan or kasseri if Kefalograviera is not available.
- Feel free to adjust the seasonings to suit your taste preferences.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 100 mg