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🍽️ Classic Moussaka

1024 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 5 tbsp olive oil
• 2 onions
• 500 g tomatoes
• 500 g ground beef
• 250 ml dry white wine
• 1 pinch sugar
• 0.5 tsp cinnamon
• pepper (from the mill)
• 1 tsp dried oregano
• 3 sprigs parsley
• 4 tbsp sunflower seeds
• 80 g breadcrumbs
• 80 g Graviera cheese grated (or Gruyère)
• 30 g butter
• 3 tbsp wheat flour Type 550
• 500 ml milk (3.5% fat)
• nutmeg (freshly grated)
• 1 tsp lemon juice
• 3 eggs
• 150 g soft sheep's cheese
• mint (for garnish)

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Slice the eggplants lengthwise into half-centimeter thick slices.
3. 3. Place the slices in salted water for twenty minutes to reduce bitterness.
4. 4. Remove the slices and let the water drain off.
5. 5. Pat the eggplant slices dry with a kitchen towel.
6. 6. Heat two tablespoons of olive oil in a large pan.
7. 7. Fry the eggplant slices on all sides until golden brown over high heat.
8. 8. Place the finished slices on kitchen paper to absorb excess fat.
9. 9. Peel the onions.
10. 10. Dice the onions into small cubes.
11. 11. Pour hot water over the tomatoes.
12. 12. Shock the tomatoes briefly to make the skin easy to remove.
13. 13. Remove the skin and the hard stem ends of the tomatoes.
14. 14. Dice the flesh of the tomatoes.
15. 15. Sauté the onion cubes in three tablespoons of oil in the pan.
16. 16. Cook the onions until they are soft and translucent.
17. 17. Add the minced meat to the pan.
18. 18. Break up the minced meat into small pieces with a spoon.
19. 19. Fry the meat over high heat until the liquid has evaporated.
20. 20. Stir the diced tomatoes into the meat.
21. 21. Pour in the white wine.
22. 22. Season the mixture with salt, sugar, cinnamon, and pepper.
23. 23. Simmer the meat mixture with the lid on over medium heat for five minutes.
24. 24. Wash the parsley.
25. 25. Shake the parsley dry.
26. 26. Chop the parsley finely.
27. 27. Mix the sunflower seeds with the oregano.
28. 28. Mix the breadcrumbs (reserve two tablespoons) with the cooled meat mixture.
29. 29. Add half of the Graviera cheese to the meat mixture and mix everything.
30. 30. Heat the butter in a saucepan.
31. 31. Stir the flour into the butter.
32. 32. Let the flour mixture sweat briefly.
33. 33. Slowly stir the milk into the flour mixture.
34. 34. Bring the sauce to a boil.
35. 35. Cook the sauce for about five minutes over low heat, stirring constantly.
36. 36. Season the sauce with salt, pepper, nutmeg, and lemon juice.
37. 37. Let the sauce cool slightly.
38. 38. Whisk two eggs in a separate bowl.
39. 39. Add the remaining Graviera cheese (reserve two tablespoons) to the eggs.
40. 40. Stir the egg-cheese mixture into the white sauce.
41. 41. Grease a baking dish if it is not non-stick.
42. 42. Whisk one egg in a small bowl.
43. 43. Mix the egg into the meat mixture.
44. 44. Line the bottom of the baking dish with half of the fried eggplant slices.
45. 45. Spread the meat mixture evenly over the eggplant.
46. 46. Pour half of the white sauce over the meat layer.
47. 47. Cover everything with the remaining eggplant slices.
48. 48. Spread the rest of the white sauce over the top layer.
49. 49. Crumble the soft sheep's cheese into flakes.
50. 50. Distribute the sheep's cheese over the top layer of the moussaka.
51. 51. Sprinkle the moussaka with the reserved breadcrumbs.
52. 52. Sprinkle the moussaka with the remaining cheese.
53. 53. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for convection or gas level 3).
54. 54. Bake the moussaka in the preheated oven for about one hour.
55. 55. Serve the finished moussaka garnished with fresh parsley.

Nutrition per serving

• kcal: 1024
• Protein: 53 g · Fett/Fat: 66 g · Carbs: 44 g