Moussaka classic

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make classic Moussaka? Prepare the necessary ingredients. Minced meat can be beef, veal, lamb, or any other to your taste.

2. STEP 2

   

   Peel the onion and cut into small cubes.

3. STEP 3

   

   Wash the parsley, dry it, chop it finely.

4. STEP 4

   

   Place the tomatoes in boiling water for 1 minute to remove the skin. Grind the tomatoes into a puree.

5. STEP 5

   

   Fry the onions in a frying pan with the addition of a small amount of vegetable oil until half cooked.

6. STEP 6

   

   Place the minced meat in the pan. Fry the minced meat until it changes color, stirring frequently and breaking up any lumps of meat. Add tomato puree and wine to the minced meat and stir. Simmer with the lid open for 10 minutes. Instead of wine, you can take plain water or meat broth (note that the taste of the dish will change slightly).

7. STEP 7

   

   Add parsley, cinnamon, ground black pepper, salt, stir.

8. STEP 8

   

   Simmer until the liquid has completely evaporated.

9. STEP 9

   

   Wash the eggplants, dry them, cut them into slices and add salt. Leave the eggplants for 20 minutes to remove the bitterness. Then rinse and dry with napkins.

10. STEP 10

    

    In a frying pan with vegetable oil, fry the eggplants on both sides until golden brown.

11. STEP 11

    

    Peel the potatoes, cut into thin slices.

12. STEP 12

    

    Place potato slices in a baking dish and add salt. My form size is 27*17 cm.

13. STEP 13

    

    Place a layer of eggplant.

14. STEP 14

    

    Spread the minced meat over the eggplants, compacting it a little.

15. STEP 15

    

    Arrange the remaining eggplants.

16. STEP 16

    

    Prepare the ingredients needed to make the sauce.

17. STEP 17

    

    Grate the cheese on a fine grater.

18. STEP 18

    

    Beat the eggs until smooth.

19. STEP 19

    

    Melt butter in a frying pan, add flour, mix well.

20. STEP 20

    

    Fry the flour with constant stirring until golden brown.

21. STEP 21

    

    Remove from heat, gradually pour in warm milk in a thin stream, stirring vigorously to prevent lumps of flour from forming.

22. STEP 22

    

    Stir the sauce until completely smooth.

23. STEP 23

    

    Bring the sauce to a boil over low heat. Add nutmeg, salt and stir. When adding salt, you need to take into account the saltiness of the cheese.

24. STEP 24

    

    Add grated cheese and stir. Bring the sauce until the cheese is completely dissolved and slightly thickened. Let the sauce cool until warm. To speed up the process, you can pour it into another container.

25. STEP 25

    

    Add beaten eggs to the sauce, mix well.

26. STEP 26

    

    Pour the prepared sauce over the laid layers.

27. STEP 27

    

    Bake the moussaka in an oven preheated to 180 degrees (10-20 minutes in advance) for 40 minutes. If the top browns prematurely, you can cover the moussaka with foil. Time and temperature are approximate, use your oven as a guide.

28. STEP 28

    

    Cut the finished casserole into pieces, garnish with fresh herbs and serve. Bon appetit!

Comments on the recipe

Julia

13.10.2023

4.6

Here's my moussaka recipe:

Kate

13.10.2023

4.8

A very tasty and appetizing dish suitable for special occasions! Classic moussaka is a worthy dish, and what an appetizing and delicious one it is, simply delicious! Can be served to guests with the most discerning tastes. Thank you very much for the recipe!

katrishaa9601

13.10.2023

4.6

I’ve never eaten anything tastier, although I can’t stand eggplant! But this dish is simply bliss, I could eat the whole portion and it wouldn’t be enough. Thank you very much for the recipe!! I added red wine and it also gave the meat a great taste!

Lay_Sweet

13.10.2023

4.9

Great recipe, I did everything exactly according to the instructions. Cinnamon gave the meat a very interesting taste! And I’ve never put cheese in bechamel before, although I cook it often, I was also pleasantly surprised, it’s much better than sprinkling it on top, because the cheese on top usually forms a tight crust. Thanks for the recipe!