Moussaka - Classic Greek Moussaka with Eggplant - The Best from Greece

It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes.

This eggplant version is the traditional rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer. It's hearty and filling so you won't need many side dishes.

While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor.

 

Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours, 45 minute

 

Ingredients:

3-4 eggplants, about 4 lbs. total

1 lb. potatoes

1 1/2 lbs. ground beef (or lamb)

2 large onions, finely diced

2 cloves garlic, minced

1/2 cup red wine

1/4 cup chopped fresh parsley

1 tsp. ground cinnamon

1/4 tsp. ground allspice

1 cup tomato puree (or crushed tomatoes)

2 tbsp. tomato paste

1 tsp. sugar

Salt and pepper to taste

2 cups plain breadcrumbs

8 egg whites, lightly beaten (reserve yolks for bechamel)

1 cup grated Kefalotyri or Parmesan cheese

 

Bechamel Sauce:

1 cup salted butter (2 sticks)

1 cup flour

4 cups milk, warmed

8 egg yolks, lightly beaten

Pinch of ground nutmeg

Preparation:

 

Prep the Vegetables:

Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:

In a large saut

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