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🍽️ The Ultimate Moussaka

898 kcal · 140 min · 4 servings

Ingredients

• 600 g potato(es) (peeled, sliced into 2 mm thin slices)
• 600 g eggplant(s) (stems removed, sliced into 2 mm thin slices)
• 500 g minced meat (preferably lamb)
• 2 onion(s) (finely chopped)
• 4 clove(s) of garlic (finely chopped)
• 1 large can of tomatoes, peeled ((approx. 800 g), drained)
• 1 bay leaf
• 0.25 tsp cinnamon powder
• salt and pepper
• 4 egg(s)
• 40 g butter
• 40 g flour
• 375 ml milk
• 100 g parmesan, freshly grated (or other grated cheese)
• olive oil
• nutmeg

Instructions

1. 1. Sprinkle the eggplant slices with salt and let them sit for 30 minutes.
2. 2. Then dry the eggplants thoroughly with a kitchen towel.
3. 3. Heat oil in a pan and fry the eggplant slices for 30 seconds on each side.
4. 4. Remove the eggplants and let them drain on kitchen paper.
5. 5. Heat oil again in the pan and fry the potato slices for about 10 minutes, turning them frequently.
6. 6. Heat some oil in a pot and fry the minced meat, onions, and garlic in it.
7. 7. Add the tomatoes and mash them slightly with a spoon.
8. 8. Season the mixture with bay leaf, cinnamon, salt, pepper, and grated nutmeg.
9. 9. Let the sauce simmer with the lid off, stirring constantly, until the liquid has evaporated.
10. 10. Remove the bay leaf and taste the meat mixture to adjust seasoning.
11. 11. Remove the pot from the heat and stir two eggs into the meat mixture.
12. 12. Melt butter in a separate pot.
13. 13. Dust the melted butter with flour and let the mixture sweat briefly.
14. 14. Stir in the milk gradually and cook the sauce until thick, stirring constantly.
15. 15. Season the béchamel sauce with salt, pepper, and nutmeg.
16. 16. Remove the pot from the heat and stir in one tablespoon of cheese and the remaining eggs.
17. 17. Grease a large, shallow baking dish with olive oil.
18. 18. Place half of the potato and eggplant slices evenly into the dish.
19. 19. Season this layer with salt, pepper, and nutmeg, and sprinkle some cheese over it.
20. 20. Spread the meat mixture evenly over the vegetables.
21. 21. Place the remaining potato and eggplant slices on top.
22. 22. Pour the béchamel sauce over the vegetables.
23. 23. Sprinkle the surface with the remaining cheese.
24. 24. Bake the moussaka in the preheated oven at 180 °C fan-forced for 30 to 40 minutes.

Nutrition per serving

• kcal: 898
• Protein: 49 g · Fett/Fat: 60 g · Carbs: 40 g