Greek moussaka is made with layers of eggplant, zucchini, soft potatoes, well seasoned meat and creamy parmesan bechamel sauce.
– 4 medium potatoe– 1 medium red onion– 2 tablespoons olive oil– ¼ teaspoon salt – ⅛ teaspoon pepper– ½ teaspoon dried thyme– 1 teaspoon dried oregano– 1 large eggplant – ¼ teaspoon salt – ⅛ teaspoon pepper – 2 tablespoons olive oil– ½ teaspoon dried thyme– 1 teaspoon dried oregano
Ingredient
1
Start by mixing sliced potatoes and red onion with olive oil, salt, pepper, thyme, and oregano in a medium bowl. Layer them in a single layer on the bottom of a 9x13in baking pan.
2
Salt and place eggplant slices on paper towels while the potatoes bake. They should rest for 10 minutes before turning and adding salt.
3
Top potatoes with eggplant slices in a single layer. Rub the slices with olive oil and salt and pepper. Sprinkle oregano and thyme over top.
4
Single-layer zucchini slices over eggplant. Dress with olive oil, salt, and pepper, then top with thyme and oregano. Bake 20 more minutes.
5
In a large skillet, heat olive oil on medium-high. Sauté onion for 3 minutes until tender. Add garlic and simmer for 30 seconds until fragrant.
6
Use a wooden spoon to break up the ground beef in the skillet. It should take 5 minutes to shed its pink colour. Sprinkle salt and pepper to meat.
7
Stir occasionally as you add the diced tomatoes and cook for 5 minutes until most of the liquid has evaporated. Set aside mixture.
8
Whisk continually while adding milk in four portions. Before adding the next piece, make sure the flour mixture absorbs all the liquid.
9
When the sauce bubbles, add pepper and nutmeg. After whisking egg yolks, add Parmesan cheese. Return the sauce to a boil before removing from heat.
10
Continue baking for 30 minutes until golden brown. Before cutting, let it cool for at least an hour from the oven. Parsley can be added before serving.