Greek Moussaka Recipe

Greek Moussaka Recipe
Chef Brainy
What Started it all:
ham, ground beef, ham, food processor

Ah, the Greek moussaka. A dish that demands respect, precision, and a touch of bloody passion. Now, let’s get to it, shall we?

Ingredients

  • 1 lb ground beef
  • 1 lb eggplant, sliced
  • 1/2 lb potatoes, thinly sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/4 cup tomato paste
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1 cup grated Parmesan cheese
  • 1/2 cup bread crumbs
  • 1 cup milk
  • 2 eggs
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. First, let's tackle the eggplant. Sprinkle the slices with salt and let them sit for 30 minutes to draw out the bitterness. Then rinse and pat them dry.
  3. In a pan, heat some oil over medium-high heat and brown the ground beef. Make sure it's nicely browned, none of that gray, soggy mess.
  4. Add the chopped onion and garlic to the pan and cook until softened.
  5. Pour in the red wine and let it simmer until it's reduced by half.
  6. Stir in the tomato paste, cinnamon, nutmeg, and allspice. Season with salt and pepper. Let it simmer for a few minutes.
  7. Now, let's focus on the potatoes. Fry the potato slices until they are golden and crispy. Drain them on paper towels.
  8. In a separate saucepan, warm the milk over low heat. In a bowl, beat the eggs and gradually whisk in the warm milk. Season with salt and pepper.
  9. In a baking dish, layer the eggplant, potatoes, and meat sauce. Repeat the layers until all the ingredients are used up, finishing with a layer of meat sauce on top.
  10. Pour the milk and egg mixture over the top and sprinkle with Parmesan cheese and bread crumbs.
  11. Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly.
  12. Allow the moussaka to rest for 10 minutes before cutting into it. This will help it hold its shape and not collapse like a house of cards.

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