← All recipes

🍽️ Classic Moussaka

450 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 grated Graviera cheese (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 slices about half a centimeter thick.
3. 3. Place the slices in salted water for twenty minutes to reduce bitterness.
4. 4. Remove the slices, drain the water, and pat them dry with a kitchen towel.
5. 5. Heat two tablespoons of olive oil in a large pan.
6. 6. Fry the eggplant slices on all sides until golden brown over high heat.
7. 7. Place the fried vegetables on kitchen paper to absorb excess fat.
8. 8. Peel the onions and dice them into small cubes.
9. 9. Pour hot water over the tomatoes to loosen the skin.
10. 10. Remove the stem ends and dice the flesh.
11. 11. Sauté the onions in three tablespoons of oil in the pan until soft and translucent.
12. 12. Add the minced meat and break it up with a spoon.
13. 13. Fry the meat over high heat until the liquid has evaporated.
14. 14. Stir in the tomatoes, white wine, salt, sugar, cinnamon, and pepper.
15. 15. Simmer the mixture over medium heat with the lid on for five minutes.
16. 16. Wash the parsley and shake it dry.
17. 17. Chop the parsley finely.
18. 18. Mix the parsley and oregano into the meat mixture.
19. 19. Mix the breadcrumbs (reserve two tablespoons) and half of the Graviera cheese into the meat mixture.
20. 20. Heat the butter in a saucepan.
21. 21. Stir in the flour and let it sweat briefly.
22. 22. Slowly stir in the milk and bring the sauce to a boil.
23. 23. Cook the sauce for about five minutes over low heat, stirring constantly.
24. 24. Season the sauce with salt, pepper, nutmeg, and lemon juice.
25. 25. Let the sauce cool slightly.
26. 26. Whisk two eggs.
27. 27. Stir the eggs into the sauce along with the remaining Graviera cheese (reserve two tablespoons).
28. 28. Grease a baking dish if necessary.
29. 29. Whisk one egg and mix it into the meat mixture.
30. 30. Line the dish with half of the eggplant slices.
31. 31. Spread the meat mixture evenly on top.
32. 32. Add half of the white sauce.
33. 33. Cover the dish with the remaining eggplant slices.
34. 34. Spread the rest of the sauce over them.
35. 35. Crumble the soft sheep's cheese into flakes and distribute them on the surface.
36. 36. Sprinkle the moussaka with the remaining cheese and breadcrumbs.
37. 37. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius; gas: setting 3).
38. 38. Bake the dish for about one hour.
39. 39. Serve the finished moussaka garnished with fresh parsley.

Nutrition per serving

• kcal: 450
• Protein: 20 g · Fett/Fat: 25 g · Carbs: 35 g