- 2 kg large eggplants
- 800 g ground beef
- 200 g grated kefalotyri cheese
- 100 ml white wine
- 50 g breadcrumbs
- 2 large dry onions, finely chopped
- 750 g ripe tomatoes or 500 g chopped canned tomatoes (concassé)
- 1 to 1½ portions classic béchamel sauce (for extra béchamel, if desired)
- 80 ml olive oil
- Salt and pepper
Moussaka Recipe
A. Ingredients
B. Preparation
Wash, peel, and slice the eggplants. Place them in a bowl with water and salt for about 30 minutes to remove their bitterness. Drain and rinse well, then pat dry with paper towels. Brush lightly with olive oil and grill until lightly golden.
While the eggplants are resting, prepare the meat sauce. In a pot or deep pan, heat the olive oil and lightly sauté the chopped onion. Add the ground beef and cook, stirring continuously so it does not clump. Deglaze with the white wine and, once the alcohol has evaporated, add the chopped tomatoes, salt, and pepper. Simmer until most of the liquid has reduced.
Prepare the béchamel sauce in a separate pot.
Once all components are ready, mix half of the breadcrumbs and one-third of the cheese into the meat mixture. In a baking dish, layer half of the eggplants, spread the meat evenly on top, then add the remaining eggplants. Cover with the béchamel sauce, sprinkle with the remaining breadcrumbs and cheese, and bake at 180–200°C (355–390°F) for about one hour, until the top is golden.
Good luck and enjoy!
Find all the authentic ingredients for Moussaka at Athena Market in Brockton! Everything you need is just a visit away.