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🍽️ Classic Greek Moussaka Casserole

685 kcal · 30 min · 4 servings

Ingredients

• 450 g firm-boiling potatoes
• 2 eggplants
• salt
• olive oil
• 2 onions
• 500 g tomatoes
• 500 g minced meat (beef or lamb)
• 250 ml dry white wine
• 1 pinch sugar
• 0.5 tsp cinnamon
• pepper (from the mill)
• 1 tsp dried oregano
• 80 g breadcrumbs
• 80 g Graviera cheese (grated or Gruyère)
• 30 g butter
• 3 tbsp flour
• 400 ml milk
• nutmeg (freshly grated)
• 2 tsp lemon juice
• 3 eggs
• 150 g soft sheep's cheese

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes into thin rounds.
3. 3. Place the potato slices in a bowl of cold water.
4. 4. Wash the eggplants and slice them lengthwise into approx. 0.5 cm thick slices.
5. 5. Place the eggplant slices in salted water for 20 minutes.
6. 6. Remove the eggplants from the water, let them drain and pat them dry.
7. 7. Heat 3-4 tbsp of olive oil in a large non-stick pan.
8. 8. Fry the eggplant slices in batches over high heat until golden brown.
9. 9. Add more oil as needed to prevent sticking.
10. 10. Place the fried eggplant slices on kitchen paper to absorb excess fat.
11. 11. Peel the onions and dice them into small cubes.
12. 12. Pour hot water over the tomatoes and shock them immediately.
13. 13. Remove the skin from the tomatoes and cut them into quarters.
14. 14. Remove the stems and dice the tomato flesh.
15. 15. Heat 3 tbsp of oil in the pan and sauté the onions until translucent.
16. 16. Add the minced meat and break it up with a spoon.
17. 17. Fry the meat over high heat until the released juices have evaporated.
18. 18. Stir in the tomato cubes, white wine, salt, sugar, cinnamon and pepper.
19. 19. Let the sauce simmer over medium heat with the lid closed for 5 minutes.
20. 20. Wash the parsley, shake it dry and chop it finely.
21. 21. Stir the oregano into the meat mixture.
22. 22. Let the filling simmer for another 5 minutes.
23. 23. Remove the pan from the heat and let the filling cool down.
24. 24. Preheat the oven to 180°C fan-forced.
25. 25. Mix the breadcrumbs (except 2 tbsp) and half of the Graviera cheese into the cooled meat filling.
26. 26. Heat the butter in a saucepan.
27. 27. Stir the flour into the butter and let it sweat briefly.
28. 28. Stir in the milk slowly and bring the sauce to a boil.
29. 29. Cook the béchamel sauce for approx. 5 minutes, stirring, over low heat.
30. 30. Season the sauce with salt, pepper, nutmeg and lemon juice.
31. 31. Remove the sauce from the heat and let it cool slightly.
32. 32. Whisk 2 eggs and stir them into the sauce.
33. 33. Stir in the remaining Graviera cheese (except 2 tbsp) into the sauce.
34. 34. Grease a baking dish with butter.
35. 35. Coat the dish with the remaining breadcrumbs.
36. 36. Mix 1 egg into the meat filling.
37. 37. Place the potato slices in the prepared dish.
38. 38. Spread half of the meat filling over the potatoes.
39. 39. Add the remaining eggplant slices as the next layer.
40. 40. Spread the rest of the meat filling evenly on top.
41. 41. Pour the béchamel sauce over the entire layer.
42. 42. Sprinkle the remaining Graviera cheese (2 tbsp) and the remaining breadcrumbs on top.
43. 43. Bake the casserole in the oven for approx. 40-45 minutes until golden brown.
44. 44. Let the casserole rest briefly before serving.

Nutrition per serving

• kcal: 685
• Protein: 32 g · Fett/Fat: 42 g · Carbs: 45 g