Traditional Greek Moussaka
- 500 grams waxy potatoes
- 2 Eggplant
- 2 tomatoes
- 80 milliliters olive oil
- 2 onions
- 800 grams crushed tomatoes (canned)
- 500 grams Ground meat (Beef or lamb)
- 1 Tbsp Tomato paste
- 125 milliliters dry white wine
- freshly ground peppers
- 1 generous pinch sugar
- 1 tsp dried oregano
- 1 pinch cinnamon
- 4 Tbsps butter
- 4 Tbsps Pastry flour
- 800 milliliters milk
- Nutmeg (freshly grated)
- Fat (for the pan)
- 2 eggs
- 100 grams grated Parmesan
Scrub potatoes and cook for 20-25 minutes in boiling salted water. Drain, let evaporate briefly and peel, cut into slices.
Rinse and dry eggplants, cut lengthwise into 1 cm (approximately 1/2 inch) thick slices. Season with salt on both sides and let stand for 30 minutes. Rinse and pat dry. Rinse tomatoes and remove stalks, cut into 1 cm (approximately 1/2 inch) thick slices. Heat 3 tablespoons of olive oil in a large nonstick pan and brown eggplant slices on both sides, few at a time. Add more oil to the pan as needed. Drain on paper towels.
Peel onions and dice. Heat 2 tablespoons of oil in a pan and saute until translucent. Add ground meat and saute until crumbly, stirring. Add tomato paste and canned tomatoes and saute briefly. Add wine and season with salt, pepper, sugar, oregano and cinnamon. Simmer for about 30 minutes.
Melt butter in another saucepan and add flour, saute briefly. Gradually add milk, whisking constantly. Season with salt, pepper and nutmeg and simmer for about 15 minutes or until sauce thickens slightly.
Layer greased baking dish with potato slices, ground meat and eggplant and tomato slices. Whisk eggs and add together with about 3/4 of cheese to béchamel sauce. Pour sauce over moussaka and sprinkle with remaining cheese. Bake in preheated oven at 190°C (approximately 400°F) for about 45 minutes or until golden brown.
Cut into portions and arrange on plates. If desired, serve with Greek salad.