Greek Moussaka
ID: 5ab4935d...
A traditional and hearty Greek casserole featuring layers of sautéed potatoes, tender eggplants, zucchini, a rich, aromatic ground beef sauce, and a velvety, creamy Mornay sauce baked to golden-brown perfection.
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🍳 Cooking Flow
Boil, peel, and slice the potatoes, then brown them along with eggplants and zucchini slices. → Layer the potato rounds, caramelized onions, eggplants, and zucchini in a baking dish, seasoning each layer. → Sauté the ground beef with onion, garlic, tomato paste, tomato purée, and spices until thick, then stir in fresh herbs. → Make the Mornay sauce by combining butter, flour, and milk, then whisking in cheese, egg yolks, and nutmeg. → Spread the meat sauce over the veggies, top with Mornay sauce and cheese, and bake at 350°F (180°C) for 45 minutes.
Cooking Steps
Brief Cooking Order
Boil, peel, and slice the potatoes, then brown them along with eggplants and zucchini slices. → Layer the potato rounds, caramelized onions, eggplants, and zucchini in a baking dish, seasoning each layer. → Sauté the ground beef with onion, garlic, tomato paste, tomato purée, and spices until thick, then stir in fresh herbs. → Make the Mornay sauce by combining butter, flour, and milk, then whisking in cheese, egg yolks, and nutmeg. → Spread the meat sauce over the veggies, top with Mornay sauce and cheese, and bake at 350°F (180°C) for 45 minutes.
Introduction
A traditional and hearty Greek casserole featuring layers of sautéed potatoes, tender eggplants, zucchini, a rich, aromatic ground beef sauce, and a velvety, creamy Mornay sauce baked to golden-brown perfection.
Step 1
Boil the unpeeled potatoes in water until tender, then drain and let them cool. Once cooled, peel and slice them into rounds.
Step 2
Slice the eggplants and zucchini into rounds, and slice one onion.
Step 3
Heat a pan with 3 tbsp olive oil over high heat. Fry the potato slices until browned on both sides, then arrange them at the bottom of a greased 10"x12" (25x30cm) baking dish.
Step 4
In the same pan, heat 1 tbsp olive oil over high heat and sauté the onion slices until caramelized. Spread them on top of the potatoes, then season the layer with salt and pepper.
Step 5
Add 2 tbsp olive oil to the pan over medium heat. Sauté the eggplant slices in batches until browned on both sides, then layer them over the onions and season with salt and pepper.
Ingredients List
Important Notes
Sautéing the eggplants and zucchini in batches ensures they get a nice browned color instead of steaming.
Adding a small amount of Mornay sauce to the meat mixture helps bind it so the layers stay intact when sliced.
Letting the baked moussaka cool for at least 2 hours is highly recommended to allow the custard layer to set and prevent the layers from falling apart during slicing.
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