Ingredients

Vegetable Base

2 cups olive oil for frying (varies depending on pan size)

4 potatoes

4 zucchini

4 eggplants

200 grams Kefalograviera cheese, finely shredded (substitute parmesan, kasseri, or pecorino)

1 tablespoon salt

½ tablespoon pepper

Meat Sauce

2 tablespoons olive oil

1 large red onion, finely chopped

1 medium-sized garlic bulb, minced

1 kg beef mince meat

1 cup red wine

800 grams crushed canned tomatoes

1 tablespoon salt

½ teaspoon white pepper

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 teaspoons sugar

½ teaspoon thyme

1 teaspoon oregano

3 bay leaves

1 bunch fresh parsley, finely chopped

Béchamel

150 grams unsalted butter

1 cup plain flour

1 liter milk

2 egg yolks

½ teaspoon nutmeg

250 grams Kefalograviera cheese, finely shredded (substitute parmesan, kasseri, or pecorino)

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Instructions

Preparing the Vegetable Base:
1. Peel the potatoes and slice them into thin rounds. Slice the zucchini and eggplant into similar thickness.
2. Heat the olive oil in a large pan over medium heat. Fry the potato slices until golden and crispy, then remove and set aside on a paper towel to drain.
3. Fry the zucchini and eggplant slices separately in batches until golden. Set aside and season with salt and pepper.
Making the Meat Sauce:
1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
2. Add the ground beef to the pot and cook until browned, breaking it up with a spoon.
3. Pour in the red wine, stirring to deglaze the pot. Let the wine cook down for about 5 minutes.
4. Stir in the crushed tomatoes, salt, pepper, cinnamon, nutmeg, sugar, thyme, oregano, bay leaves, and chopped parsley. Simmer for 30-40 minutes until the sauce has thickened and the flavors meld together.
Preparing the Béchamel Sauce:
1. In a saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 2 minutes to form a roux.
2. Gradually pour in the milk while whisking to prevent lumps. Continue to whisk until the sauce thickens, about 5-7 minutes.
3. Remove from heat and whisk in the egg yolks and nutmeg. Stir in the grated Kefalograviera cheese and keep whisking until smooth and creamy.
Assembling the Moussaka:
1. Preheat the oven to 350°F (175°C).
2. In a large baking dish, start by layering the fried potato slices at the bottom, followed by a layer of the fried zucchini, then a layer of eggplant slices.
3. Spread the meat sauce evenly over the vegetable layers.
4. Pour the béchamel sauce on top of the meat sauce, smoothing it out with a spatula.
5. Sprinkle the top with additional Kefalograviera cheese.
6. Bake for 45-50 minutes until the top is golden and bubbly. Let it cool for 10 minutes before serving.

Notes

Leftover Moussaka can be stored in an airtight container in the refrigerator for up to 3 days.

This dish can be frozen for up to 3 months. Let it cool completely before freezing, and reheat in the oven until hot.

If you prefer a spicier version, you can add chili flakes or chopped chili peppers to the meat sauce.

Fry the vegetables in batches to prevent them from becoming soggy.

For a vegetarian version, replace the ground beef with lentils or mushrooms.

Author: Madelynn
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Greek
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 8g
Sodium: 900mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 6g
Protein: 35g
Cholesterol: 100mg