Mia Kouppa

https://miakouppa.com

Moussaka

A Greek classic of layered eggplant, potato, meat sauce and béchamel

Prep Time2 45

Cook Time40

Total Time3 30

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 818kcal

Author: miakouppa

Equipment

mandolin (optional, but strongly recommended)
11 X 14 inch baking pan
Sauce pots
Frying pan

Ingredients

Meat Mixture

1 medium yellow onion
3/4 cup olive oil
2 pounds ground meat we use a mixture of veal and lamb-but pork can also be used
2 cups tomato sauce we use homemade; but you can use a good quality strained tomato sauce
1/2 cup water
1 ½ tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground pepper

Potatoes

12 medium size potatoes we like to use yellow flesh potatoes
vegetable oil for frying

Eggplants

7 medium sized eggplants
1 tsp salt
olive oil for brushing onto eggplant

Béchamel Sauce

1/2 cup olive oil
1 cup all purpose flour
2 liters milk we use 2% lactose free milk
7 eggs beaten
1 tsp salt
1/2 tsp ground nutmeg
1/4 cup plain breadcrumbs
1/4 cup mizithra cheese or grated parmesan or romano cheese
1/2 cup crumbled feta cheese optional

US Customary - Metric

Instructions

Prepare the meat sauce

In a medium sized saucepan fry the finely diced onion in the 3/4 cup olive oil until the onion is soft and slightly caramelized.
1 medium yellow onion, 3/4 cup olive oil
Add your ground meat to the pot, breaking it apart so that you don’t have clumps of meat sticking together.
2 pounds ground meat
Add the 3/4 cup tomato sauce, 1/2 cup water, 1 1/2 teaspoon salt, 1/2 teaspoon cinnamon and 1/2 teaspoon pepper and cook over medium heat, covered, for one hour.
2 cups tomato sauce, 1/2 cup water, 1 ½ tsp salt, 1/2 tsp ground cinnamon, 1/2 tsp ground pepper
Check your pot frequently and stir your meat mixture. If it appears to be drying out, simply add more tomato sauce or water. When the hour is done, taste and adjust seasoning if required. Set aside.

Prepare the potatoes

Peel and slice your potatoes into rounds, about 1/4 inch thick. If you have a mandolin, this would be a good time to use it…otherwise use a knife (and be careful!).
12 medium size potatoes
Soak your potatoes in cold water for approximately 10 minutes. Drain and salt the potatoes.
Place approximately 1 inch of vegetable oil into a frying pan and fry the potato rounds in batches. (You can check if your oil is ready by dropping in one sacrificial potato slice and waiting for it to start frying.)
vegetable oil for frying
Fry the potatoes until they are golden brown on both sides and then drain them on paper towels.

Prepare the eggplant

Slice eggplants lengthwise (maybe you should get a mandolin) and soak them in cold water for approximately 10 minutes.
7 medium sized eggplants
Drain eggplant slices and salt them evenly using 1 tsp salt. At this point you can choose to either broil or fry your eggplant slices; instructions for both follow:
1 tsp salt
Broiling: Line your baking tray with parchment paper. Place eggplant slices on tray, being careful not to overlap the slices. Brush top side with olive oil and broil for 5 – 10 minutes. Flip eggplant slices over, brush top side with olive oil and return to broil for another 5 – 10 minutes. You will have to repeat this step several times in order to cook all your eggplant. Set aside.
OR
Frying: Heat the same oil that you used to fry your potatoes over medium heat. Fry the eggplant slices until golden brown on both sides. Remove them and place on a plate lined with paper towels to drain. You will have to do this in batches.
olive oil for brushing onto eggplant

Béchamel sauce

Heat 1/2 cup olive oil in a heavy saucepan over high heat.
1/2 cup olive oil
Add 1 cup flour and mix continuously so that flour does not burn and cook for approximately 2 to 3 minutes. You don’t want your flour to brown
1 cup all purpose flour
Slowly add 2 liters of milk and then slowly stream in 7 beaten eggs. You must stir this mixture constantly with a wooden spoon or whisk. Season with salt.
2 liters milk, 7 eggs, 1 tsp salt
Cook béchamel sauce for about 10 minutes, until it has thickened but is still easily poured. You can tell if your sauce is ready if it coats a wooden spoon and you can draw a line across it with your finger.

Assemble the moussaka and bake

Preheat oven to 350 degrees Fahrenheit.
Pour any juices from the meat mixture into bottom of a 11 x 14 inch pan. If there are no juices, oil the bottom of the pan slightly with some olive oil.
Layer the fried potato slices on the bottom of pan. It is fine if they overlap.
On top of potatoes layer meat mixture using a slotted spoon to drain off any excess liquid. Sprinkle meat with a light dusting of nutmeg.
1/2 tsp ground nutmeg
Layer the eggplant slices on top of meat. Add crumbled feta over eggplant (optional).
1/2 cup crumbled feta cheese
Pour béchamel sauce over eggplant, spreading it evenly so that all eggplant is covered.
Sprinkle the béchamel with 1/4 cup breadcrumbs and 1/4 cup mizithra. Bake for 40 minutes until heated through and top is golden brown. Enjoy.
1/4 cup plain breadcrumbs, 1/4 cup mizithra cheese

Video

Notes

Baking eggplant slices: An alternative way to prepare the eggplant is to bake or roast the slices. Bake in the middle rack of your oven at 350 degrees F until slightly golden and soft. You will have to do this in batches.

Make ahead tip: You can prepare the meat sauce ahead of time; just make sure you drain it before storing it. Just keep about 3 tablespoons of the liquid to line the bottom of your pan, when it's time to assemble your moussaka.

You can also prepare the potatoes and eggplant ahead of time as well.

Nutrition