Outrageously Delicious Greek Moussaka (Print Version)

# Ingredients:

→ Vegetable Base

01 - 500 ml olive oil for frying (adjust depending on pan size)
02 - 4 medium potatoes, peeled and sliced into 1 cm disks
03 - 4 medium zucchini, sliced into 1 cm disks
04 - 4 medium eggplants, sliced into 1 cm disks
05 - 200 g Kefalograviera cheese, finely shredded (or substitute with parmesan, kasseri, or pecorino)
06 - 1 tablespoon salt
07 - 0.5 tablespoon black pepper

→ Meat Sauce

08 - 2 tablespoons olive oil
09 - 1 large red onion, finely chopped
10 - 1 medium garlic bulb, minced
11 - 1 kg beef mince
12 - 250 ml dry red wine
13 - 800 g canned crushed tomatoes
14 - 1 tablespoon salt
15 - 0.5 teaspoon white pepper
16 - 0.5 teaspoon ground cinnamon
17 - 0.5 teaspoon ground nutmeg
18 - 2 teaspoons granulated sugar
19 - 0.5 teaspoon dried thyme
20 - 1 teaspoon dried oregano
21 - 3 dried bay leaves
22 - 1 bunch fresh parsley, finely chopped

→ Béchamel

23 - 150 g unsalted butter
24 - 130 g plain flour
25 - 1 litre whole milk
26 - 2 egg yolks
27 - 0.5 teaspoon ground nutmeg
28 - 250 g Kefalograviera cheese, finely shredded (or substitute with parmesan, kasseri, or pecorino)

# Instructions:

01 - Slice potatoes, zucchini, and eggplants into 1 cm circular disks. Set aside each in separate bowls.
02 - Heat olive oil in a deep pan over medium-high heat. Individually fry the potato, zucchini, and eggplant slices in batches until golden and cooked through. Remove and drain on paper towels or a wire rack to absorb excess oil.
03 - In a large pot over high heat, heat olive oil. Sauté chopped onion and minced garlic until soft and translucent.
04 - Add beef mince to the pot, breaking apart the meat as it cooks until browned and moisture evaporates.
05 - Pour in red wine and simmer for approximately 3 minutes until most of the liquid has reduced.
06 - Stir in crushed tomatoes, salt, white pepper, cinnamon, nutmeg, sugar, thyme, oregano, bay leaves, and chopped parsley. Mix well and bring to a gentle simmer. Lower the heat and cook for 10 minutes, stirring occasionally.
07 - In a separate saucepan over medium heat, melt unsalted butter. Add plain flour gradually, stirring constantly to form a smooth roux.
08 - Slowly pour in the milk while whisking vigorously to prevent lumps. Continue stirring until thickened and creamy. Remove from heat and whisk in egg yolks, nutmeg, and shredded Kefalograviera cheese until completely blended. Continue to cook, stirring, until mixture thickens and bubbles. Remove from heat.
09 - Preheat oven to 165°C (fan-forced). Layer potato slices evenly in a baking dish, season with salt and pepper, and sprinkle with cheese. Follow with a layer of eggplant, seasoning and sprinkling with cheese, then add zucchini, season and add cheese, and repeat with remaining eggplant and cheese.
10 - Spread meat sauce evenly over the layered vegetables. Smooth béchamel sauce over the top to fully cover the meat sauce.
11 - Place in preheated oven and bake uncovered for 40 minutes or until the top is golden brown. Begin checking at 30 minutes to prevent over-browning.
12 - Remove from oven and allow to rest for at least 30 minutes for easier slicing. Cut into portions and serve warm.
13 - After removing from heat, discard bay leaves.

# Notes:

01 - For best results, drain fried vegetables thoroughly to prevent excess oil in the final dish.
02 - Resting the bake before slicing ensures clean portions and intensified flavor.
03 - Kefalograviera cheese provides authentic flavor but can be substituted with parmesan, kasseri, or pecorino if unavailable.

Back