Eggplant Moussaka

Eggplant Moussaka
Rustic pan fried eggplant and potato, hearty Greek beef sauce, and creamy Bechamel sauce come together for a delicious eggplant moussaka! It’s the ultimate Greek comfort food!
Cuisine: European Dishes
Ingredients
  • 2 lbs eggplants, sliced ⅜" thick
  • 4 yellow potatoes, sliced ⅜" thick
  • vegetable oil for frying
  • Meat Filling
  • 2 tbsp olive oil
  • 2 red onions, chopped
  • 2 cloves of garlic, minced
  • 2 lbs ground beef
  • 1 tsp sugar
  • 1 tsp kosher salt
  • ½ tsp ground cinnamon
  • 3 tbsp tomato paste
  • 14 oz chopped tomatoes
  • 1 cup dry red wine
  • 1 bay leaf
  • Bechamel Sauce
  • ¼ cup butter
  • ⅓ cup flour
  • 2½ cups whole milk (room temperature)
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • ⅛ tsp ground nutmeg
  • ¾ cup Parmesan cheese, grated
  • 2 egg yolks
Notes
1. I find slicing the eggplant into rounds instead of lengthwise strips is better when layering as the smaller pieces don't all apart.

 

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