Traditional Greek Moussaka

Ingredients

• 70.98 mlExtra virgin olive oil
• 453.59 gGround meat
• 2 unitOnions, blended
• 2 unitGarlic cloves, crushed
• 70.98 mlCognac or white wine
• 3 unitTomatoes, blended
• 70.98 mlTomato juice
• 1 unitCinnamon stick
• 1 unitBay leaf
• a gostoSalt and freshly ground black pepper
• 1 bunchFresh parsley, finely chopped

Directions

1. 1

   Heat the olive oil and brown the ground meat.

2. 2

   Add the onions and garlic and cook until fragrant.

3. 3

   Pour in the cognac and let it boil for 1 to 2 minutes.

   2 min
4. 4

   Add the tomatoes, tomato juice, cinnamon stick, bay leaf, salt, and pepper.

5. 5

   Cook over low heat for about 25 minutes until thickened.

   25 min
6. 6

   Mix in the parsley and set aside.

Ingredients

• 4 unitPotatoes, cut into 6 mm longitudinal slices
• 6 unitEggplants, cut into 6 mm longitudinal slices
• a gostoOlive oil, for frying

Directions

1. 1

   Fry the potato slices until lightly golden and the eggplants until soft and golden.

2. 2

   Drain both on paper towels.

Ingredients

• 165.61 mlUnsalted butter
• 236.59 mlWheat flour
• 1419.53 mlWhole milk
• 1 unitEgg yolk
• 354.88 mlGrated parmesan cheese
• 0.5 tspNutmeg
• a gostoSalt and freshly ground black pepper

Directions

1. 1

   Melt the butter, whisk in the flour, and then gradually add the milk, whisking until thickened and smooth.

2. 2

   Season with salt, nutmeg, and pepper.

3. 3

   Remove from heat and mix in the parmesan and egg yolk.

Ingredients

• 70.98 mlBreadcrumbs
• 118.29 mlGrated cheese

Directions

1. 1

   Preheat the oven to 180°C (350°F). Grease a baking dish and sprinkle with breadcrumbs.

2. 2

   Layer the potatoes, cheese, eggplants, meat sauce, potatoes, eggplants, and finally spread the béchamel on top.

3. 3

   Finish with the remaining cheese.

4. 4

   Bake for 50 minutes until golden.

   50 min
5. 5

   Let the moussaka rest for 1 to 2 hours before serving.

   120 min