Eggplant and potato moussaka

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 8 - 10

Eggplant and potato moussaka - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g of minced young lamb
340 g of ground beef
3 large eggplants, peeled and sliced into 0.5 cm thick slices
1.5 cups olive oil, plus more if needed
3 large potatoes, peeled and cut into thick slices
1 and 1/4 cups wheat flour
5 tbsp (75 g) butter
1 medium onion, finely chopped
1 tbsp. minced garlic
1/2 tsp dried oregano
1/4 cup dry red wine
2 tbsp tomato paste
1/2 cup tomato pulp
1/2 cup water
2 tablespoons chopped fresh parsley leaves
1/2 cup salt, plus a little more
Ground black pepper
2.5 cups of milk
1 lightly beaten egg, plus 1 egg yolk
1 and 1/3 cups grated Kefalotyri, Parmesan, or Romano cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, minced lamb, eggplants, potato, onions, garlic, red wine, tomatoes, eggs, milk, Pecorino Romano cheese, oregano, parsley

Cooking the dish according to the recipe:

Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and toss gently. Let sit for 20 minutes, then drain and pat dry with paper towels.
While the eggplant is soaking, heat 1/2 cup olive oil in a large skillet. Add the potato slices in batches and fry until golden brown on both sides, 3-4 minutes. Transfer the potatoes to a paper towel-lined plate to absorb excess oil, and repeat with the remaining potato slices. Season lightly with salt.

Place 1 cup of flour in a bowl and coat the eggplant slices in it. Shake to remove excess flour.

Add 1/4 cup of the remaining oil to the pan and fry the eggplant pieces in batches until golden brown on both sides, 2-3 minutes per side. Add more oil to the pan, 1/4 cup at a time, as needed. Repeat until all the eggplant pieces are fried.

Transfer them to a paper towel-lined plate to absorb excess grease.
In a large skillet, heat 2 tablespoons (30 g) of butter and, once melted, add the onion. Cook until softened, about 4 minutes.

Add the ground beef, garlic, and oregano and cook until browned, 4-6 minutes, stirring to break up the meat. Pour in the red wine and cook until it evaporates.

Add the tomato paste and cook, stirring, for 1 minute. Add the tomato pulp, water, and parsley and cook, stirring occasionally, until most of the liquid has evaporated, 5-10 minutes. Season with salt and pepper to taste.
In a medium saucepan, melt the remaining 3 tablespoons (45 g) of butter. Once hot, whisk in the flour. Cook, stirring, for 2-3 minutes. Gradually pour in the milk, whisking until the mixture is smooth and thick. Season with salt to taste and whisk in the egg and egg yolk. Stir in 1/2 cup of cheese and let sit, covered, while you assemble the casserole.
Preheat oven to 180°C. Lightly grease a 23x33cm casserole dish and line the bottom with potato slices in an even layer. Top with half the eggplant slices and half the meat sauce. Evenly pour 3/4 cup of béchamel sauce over the meat sauce and sprinkle with 1/2 cup of cheese.

Place the remaining eggplant slices on top, pressing gently with your hands to compact the layers. Top with the remaining meat sauce and then evenly pour the remaining béchamel sauce over everything. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown and heated through, 50-60 minutes. Let rest for at least 40 minutes, then cut into squares and serve.