Greek Moussaka
ID: 84bc4388...
Greek Moussaka is a classic comfort food layered with salted eggplant, a rich spiced ground beef sauce, and a creamy, cheesy béchamel topping, baked until beautifully golden and bubbling.
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🍳 Cooking Flow
Slice, salt, and sweat the eggplants for 20-30 minutes, then rinse, dry, and pre-cook them. → Sauté the ground beef with onions, garlic, canned tomatoes, and white wine, then mix in parsley, bread crumbs, and egg whites once cooled. → Make a béchamel sauce with melted butter, flour, milk, grated cheese, and egg yolks. → Assemble the moussaka by layering the eggplant, meat sauce, more eggplant, and topping it with the béchamel and extra cheese. → Bake at 375°F (190°C) until golden brown and bubbly, then cool slightly before slicing.
Cooking Steps
Brief Cooking Order
Slice, salt, and sweat the eggplants for 20-30 minutes, then rinse, dry, and pre-cook them. → Sauté the ground beef with onions, garlic, canned tomatoes, and white wine, then mix in parsley, bread crumbs, and egg whites once cooled. → Make a béchamel sauce with melted butter, flour, milk, grated cheese, and egg yolks. → Assemble the moussaka by layering the eggplant, meat sauce, more eggplant, and topping it with the béchamel and extra cheese. → Bake at 375°F (190°C) until golden brown and bubbly, then cool slightly before slicing.
Introduction
Greek Moussaka is a classic comfort food layered with salted eggplant, a rich spiced ground beef sauce, and a creamy, cheesy béchamel topping, baked until beautifully golden and bubbling.
Step 1
Slice the eggplant into rounds of even thickness.
Step 2
Layer the eggplant slices in a colander, salting each layer heavily to sweat them. Let them sit for 20 to 30 minutes to draw out bitterness and moisture, then rinse and pat dry.
Step 3
Finely chop a bunch of fresh parsley, keeping some of the stems for extra flavor.
Step 4
Heat olive oil in a pan, add the ground beef, season with salt, and brown the meat completely.
Step 5
Add chopped red onion and garlic to the browned beef and sauté until the onions become translucent.
Ingredients List
Important Notes
Sweating the eggplants with salt is essential to extract bitterness and excess water, preventing the dish from becoming soggy.
Do not add the egg whites to the boiling hot meat sauce; let it cool first so the whites bind the meat instead of scrambling.
Add flour and milk very gradually to the melted butter while whisking constantly to ensure a lump-free béchamel.
If Kefalotyri cheese is hard to find locally, Pecorino Romano is an excellent dry, salty hard cheese substitute.
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