Authentic Greek Moussaka - Classic Comfort Food

By Dimitra's Dishes · 120 min

Ingredients

Instructions

1. Preheat the oven to 220°C (425°F).
2. Put the potato slices on a baking tray, drizzle with 3–4 tablespoons of olive oil and season both sides with salt, pepper and oregano. Bake 20–25 minutes, until fork-tender and golden.
3. Salt the eggplant slices in layers in a colander or on a tray and leave for 20–30 minutes.
4. For the meat sauce, cook the onion in olive oil with a pinch of salt over medium heat for 10 minutes, until soft and golden. Add the garlic for a few seconds, then the ground beef, salt, pepper and crushed tomatoes. Rinse the can with 1 cup of water and add it. Cover and cook about 20 minutes, until very thick. Taste, adjust the seasoning, add the oregano and set aside.
5. Pat the eggplant dry. Pan-fry in a layer of olive oil over medium-high heat until soft and golden on all sides. Drain on paper towels.
6. For the béchamel, toast the flour in oil in a saucepan over medium heat for a few minutes while whisking. Gradually whisk in the milk in batches until smooth. Bring to a boil until thickened, then season with salt, pepper and nutmeg and remove from the heat.
7. Whisk the eggs and egg yolks together. Temper them with some of the hot sauce, then stir them into the béchamel with the parmesan.
8. Spread the roasted potatoes over the bottom of a 9 x 13 inch deep baking dish and sprinkle with grated cheese. Add a layer of eggplant and cheese, then the meat sauce, then a final layer of eggplant, and top with the béchamel. Sprinkle any remaining cheese over it.
9. Lower the oven to 200°C (400°F). Bake 45 minutes to 1 hour, until the top is golden brown.
10. Let rest about 45 minutes before slicing.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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