Amazing Moussaka
Amazing Moussaka recipe
Yield
16 servingsPrep
20 minCook
1⅓Ready
1⅔Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | cup |
onions
finely chopped |
|
| 2 | pounds |
ground beef, lean
or lamb |
|
| 1 ½ | pounds |
tomatoes
peeled, sliced |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 6 | ounces |
tomato paste
|
|
|
salt and black pepper
|
*
|
||
|
vegetable oil
|
*
|
||
|
all-purpose flour
|
*
|
||
| 2 | large |
eggplant
peeled, sliced |
*
|
| 2 |
potatoes
peeled, sliced |
*
|
|
| 1 | cup |
butter
|
|
| 1 | cup |
all-purpose flour
|
|
| 4 | cups |
milk
hot |
|
| 4 | large |
eggs
slightly beaten |
|
| 1 | cup |
Parmesan cheese
grated, or mizithra |
|
| 1 | dash |
nutmeg
|
*
|
|
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 237 | ml |
onions
finely chopped |
|
| 907.2 | g |
ground beef, lean
or lamb |
|
| 680.4 | g |
tomatoes
peeled, sliced |
|
| 59 | ml |
parsley leaves
chopped |
|
| 173.4 | ml/g |
tomato paste
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 2 | large |
eggplant
peeled, sliced |
*
|
| 2 | each |
potatoes
peeled, sliced |
*
|
| 237 | ml |
butter
|
|
| 237 | ml |
all-purpose flour
|
|
| 946 | ml |
milk
hot |
|
| 4 | large |
eggs
slightly beaten |
|
| 237 | ml |
Parmesan cheese
grated, or mizithra |
|
| 1 | dash |
nutmeg
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Melt 1 tablespoon butter in large skillet.
Sauté onion until soft.
Add beef ½ pound at a time and cook in batches until brown.
Add tomatoes, parsley and tomato paste.
Cook 10 to 15 minutes. Season with salt and pepper to taste.
Set aside. Heat oil in large frying pan. Flour eggplant lightly.
Sauté eggplant on both sides in hot oil until golden. Fry potatoes in same skillet, using additional oil if necessary.
Set aside.
Melt 1 cup butter in medium saucepan.
Add 1 cup flour slowly, stirring to form smooth paste.
Gradually add hot milk, stirring over low heat until thick and smooth.
Mix in eggs and cheese; cook 1 minute.
Season with nutmeg, salt and pepper to taste.
Preheat oven to 350℉ (180℃).
In a 2-quart baking dish , arrange in alternating layers: potatoes, ½ meat sauce, ½ eggplant, ½ meat sauce, remaining eggplant.
Pour cheese sauce over top.
Bake until golden, about 50 to 60 minutes.
