Onion: 1 large, finely chopped
Garlic: 4 cloves, minced
Crushed Tomatoes: 1 can (14 ounces)
Tomato Paste: 2 tablespoons
Red Wine: ½ cup
Substitute: Beef broth or vegetable broth
Olive Oil: 6 tablespoons (divided)
Substitute: Any vegetable oil
Salt and Pepper: To taste
Oregano: 1 teaspoon, dried
Bay Leaf: 1
Béchamel Sauce Ingredients
Butter: 4 tablespoons
Flour: 4 tablespoons
Milk: 2 cups
Eggs: 2, beaten
Nutmeg: A pinch
Parmesan Cheese: ½ cup, grated
Preparation Steps
Slice and prepare your vegetables (eggplants and potatoes).
Brown the ground meat with onions and garlic.
Mix in crushed tomatoes, tomato paste, red wine, and seasonings.
Prepare your béchamel sauce by melting butter, adding flour, then milk, and finally blending in beaten eggs and cheese.
This should help you gather all of the ingredients you need and know what substitutes can be used if you’re missing something.
Prepare the Eggplants:
Remove stalks, and slice the eggplants lengthways into ½-inch slices.
Place slices in a colander, season with salt, and cover with an inverted plate.
Leave them for 30 minutes to 1 hour.
Prepare the Potatoes:
Peel potatoes and slice them into ½-inch rounds.
Drizzle with olive oil, season with salt, pepper, and oregano.
Bake at 425°F (220°C) until golden.
Cook the Meat Sauce:
Heat a little olive oil in a large pan.
Cook chopped onion for a few minutes, then add garlic, cinnamon, and oregano.
Add ground meat (lamb or beef) and brown.
Mix in wine, tomatoes, sugar, and broth. Let simmer for 20-30 minutes.
Cook the Eggplants:
Brush eggplant slices with olive oil.
Broil until softened and golden brown.
Assemble the Moussaka:
Butter a large baking dish (8×12 inch).
Layer half the potatoes and eggplants.
Pour the meat sauce and spread evenly.
Top with remaining potato and eggplant slices.
Make the Bechamel Sauce:
Melt butter in a saucepan, add flour, and cook for a minute.
Slowly add milk, stirring continuously until thickened.
Remove from heat, whisk in an egg, and season with nutmeg, salt, and pepper.
Bake:
Pour the bechamel over the layered dish.
Spread it evenly.
Bake at 350°F (175°C) for about 45 minutes, until the top is golden brown.
Enjoy your delicious homemade moussaka
