Moussakas

Moussakas, is the most famous Greek dish.    Layered with sautéed slices of potatoes, courgettes and eggplant with meat sauce in the middle layer. Topped with béchamel sauce and myzithra cheese.

Time of Preparation: 1 hour including béchamel

Cooking Time: about 1 hour

Servings: 6 – 8

Ingredients:

• 500 gr. ground pork or beef
  
• 1 red onion, finely chopped
• 1 -2 cloves of garlic, finely chopped (optional)
• 1/2 cup of olive oil
• 1/2 cup of chopped parsley
• 3 fresh tomatoes peeled and blended or 1 tin tomatoes of whole tomatoes 500gr. (blended)
• 5 - 6  medium eggplants
• 2 - 3 courgettes (optional)
• 4 big potatoes
• Olive oil for frying
• Myzithra cheese or halloumi, grated
• Salt
• Freshly ground black pepper
• Cinnamon (optional)

For the Béchamel Cream

• 1.5 litres of milk
• 3 - 4 eggs
• 1/2 cup olive oil (or butter)
• 1/2 cup flour
• salt and nutmeg
• 1/2 cup dried myzithra or halloumi or graviera cheese (grated)

(see step by step instructions here)

Preparation

In a frying pan sauté the onion and the garlic until translucent and then add the ground meat and sauté until it turns from pink to white colour.   Add the tomatoes, salt and pepper and about ½ cup of water. Cook until sauce has evaporated, remove from heat and mix in parsley.

Peel and cut the potatoes in 1 cm. thick slices and fry on both sides until golden.  Cut the courgettes into 4 slices and fry as well on both sides. Peel eggplants and cut into 1 cm slices which leave in a bowl with water and salt for about 1 hour.  Then wash and drain before frying.  I always use the Japanese eggplants which are not bitter, so this procedure is not necessary.

Place in a strainer or place on absorbent kitchen paper to remove excess oil.

Prepare the béchamel sauce.

In a baking dish 27 X 35 X 5 cm, sprinkle with dried bread crumbs and put a layer of potatoes. Cover the gaps in between with the eggplants (and courgettes). Sprinkle some Salt and pepper and place the minced meat on top and cover with another layer of potatoes, eggplants (and courgettes).

Cover with béchamel sauce, sprinkle dried myzithra cheese on top and cinnamon.
Pre-heat oven at 180o C or 355o F and bake for about an hour or until a nice golden colour is achieved.

Tags: Creams, Greek, Ground meat, Sauces, Traditional, Vegetables