Classic Greek Eggplant Moussaka
This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 3to 4 eggplants (about 4 pounds)
- Salt (for salting the eggplants)
- 1pound potatoes (peeled, boiled)
- Splash of water
- 8large egg (whites and yolks separated)
- ½cup olive oil (divided)
- 2cups plain breadcrumbs (divided)
- For the Meat Filling
- 1 ½pounds ground beef (or lamb)
- 2large onions (finely diced)
- 2cloves garlic (minced)
- ½cup dry red wine
- 1teaspoon ground cinnamon
- ¼teaspoon ground allspice
- ¼cup fresh parsley (chopped)
- 2tablespoons tomato paste
- 1cup crushed tomatoes
- 1teaspoon sugar
- Salt (to taste)
- Freshly ground pepper (to taste)
- For the Béchamel Sauce
- 1cup (2 sticks) unsalted butter
- 1cup all-purpose flour
- 4cups milk
- Pinch of ground nutmeg
- For the Assembly
- 1cup Kefalotyri cheese (grated, or freshly grated Parmesan cheese)