Greek Moussaka
- Eggplants - Potatoes - Onion & Garlic - Ground beef - Crushed tomatoes - Tomato paste - Spices
What you need
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- Butter - All purpose flour - Milk - Salt and pepper - Parmesan - Eggs
What you need
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Eggplant and potatoes
Roast the eggplants in the oven at 400F and boil the potato slices for 7 minutes. Set aside.
Make the meat sauce
Sauté onion and garlic until golden. Add in the ground beef and cook until brown.
Make the meat sauce
Add in crushed tomatoes, tomato paste and spices. Simmer for a few minutes.
Make the white sauce
Melt the butter in a saucepan and stir in the flour.
Make the white sauce
Slowly add in the milk and stir. Bring to a simmer and cook for a few minutes.
Make the white sauce
Turn the heat off, add in the eggs and parmesan. Mix well to combine.
Assemble
Cover the bottom of the baking dish with some white sauce. Arrange the potatoes.
Assemble
Top with roasted eggplant slices.
Assemble
Top the eggplant slices with the prepared meat sauce.
Assemble
Cover with the remaining white sauce.
Assemble
Top with parmesan cheese.
Bake the moussaka
Bake in the oven at 350F until golden on the top.
Cool and slice
Let it cool for 15 minutes and then slice.
Serving Suggestions
You can serve moussaka with some Mediterranean salad or a simple green salad.
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MORE STORIES.
So easy and perfect for shawarma!
The marinade is just perfect!
So delicious!