Greek Moussaka Casserole
⏳ Time
3 hours
🥕 Ingredients
20
🍽️ Servings
8
Description
This recipe was shared with us by John Smith, the chef of a popular American restaurant.
Ingredients
- Lean Beef - 17.6 oz
- Eggplants - 1 piece
- Courgette - 1 piece
- Potato - 3 pieces
- Onion - 1 head
- Parsley - to taste
- Garlic - 3 cloves
- Vegetable Oil - 10 fl oz
- Canned Tomatoes (Pelati) - 14.1 oz
- Cinnamon - 2 pieces
- Bay leaf - 3 pieces
- Clove - 3 pieces
- Oregano - 1 tablespoon
- Cheese Spread - 3.5 oz
- Butter - 3.5 oz
- Milk - 1 qt
- Wheat Flour - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Nutmeg - to taste
Step by Step guide
Step 1
Peel the potatoes and slice them into rounds about 5 mm thick. Transfer to a bowl, add salt, a little vegetable oil, and mix well.
Step 2
Slice the eggplants into rounds about 5–7 mm thick. Sprinkle with salt and let them sit for 20–30 minutes to draw out moisture and bitterness.
Step 3
Slice the zucchini into thinner rounds.
Step 4
In a skillet, heat 100 ml of oil and fry the potatoes on both sides, making sure the oil covers the vegetables halfway. Cook until golden brown on one side, then flip and fry for another 2–3 minutes.
Step 5
Transfer the potatoes to paper towels to absorb any excess oil.
Step 6
Place the potatoes in a single layer in a 20x30 cm baking dish. Season with salt and pepper.
Step 7
In the same skillet, sauté the zucchini for 1–2 minutes. Once cooked, place the zucchini on paper towels, then transfer them onto the potatoes. Season with salt and pepper.
Step 8
Wipe the eggplants to remove excess moisture and then fry them on both sides until golden brown. After that, transfer them to a paper towel to absorb any excess oil and arrange them in a single layer over the zucchini. Season with salt and pepper.
Step 9
Dice the onion into small cubes. Mince the garlic.
Step 10
Heat 60 ml of oil, add the onion along with the garlic, and sauté, stirring, until translucent.
Step 11
Break up the minced meat with a fork to eliminate any lumps, then add it to the skillet in portions, mixing well with the vegetables and mashing it with a spatula. When the added meat darkens, add more and continue to mix and mash. Gradually add all the minced meat this way.
Step 12
Add the tomatoes, stir, then add 0.5 cups of water. Season with salt and pepper, then add cinnamon, cloves, bay leaf, and oregano. Simmer on low heat for 20 minutes. If needed, add sugar.
Step 13
Melt the butter in a saucepan over low heat, gradually adding the flour while stirring continuously. Bring to a smooth consistency.
Step 14
Gradually pour in the milk while constantly stirring to avoid lumps. Heat the mixture and bring it to a consistency similar to that of sour cream, continuing to stir. Add nutmeg, pepper, and salt.
Step 15
Transfer the filling onto the vegetables in the baking dish and spread it out in an even layer. Top with sauce and smooth it out. Sprinkle with grated cheese and place in the oven preheated to 356°F for 30–40 minutes.
Step 16
Allow the moussaka to rest for 20–30 minutes before serving.
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