Instructions
Vegetable Base
Slice the potatoes, zucchini, and eggplants into circular disks.
Heat the olive oil in a pan over medium-high heat and fry the vegetable slices until they are cooked and golden brown.
Remove the fried vegetables from the pan and place them on paper towels to drain excess oil. When draining make sure to spread out your vegetables so they drain as much as possible. If needed, you can also use a wire rack.
Meat Sauce
In a large pot over high heat, add the olive oil, finely chopped onion, and minced garlic. Cook for a few minutes until the onion and garlic are soft and translucent.
Add the beef mince and cook until it turns from red to brown, breaking it up as it cooks.
Pour in the red wine and let it simmer until the liquid has mostly evaporated (about 3 minutes).
Stir in the crushed tomatoes.
Add the salt, white pepper, ground cinnamon, ground nutmeg, sugar, thyme, oregano, bay leaves, and chopped parsley. Mix well and bring to a simmer. Reduce the heat and let it simmer for about 10 minutes.
Slowly add the milk while stirring constantly to prevent lumps, continuing until a thick, creamy texture is achieved.
Stir in the egg yolks, nutmeg, and shredded Kefalograviera cheese until well combined.
Continue to cook, stirring constantly, until the bechamel sauce thickens and begins to bubble. Remove from the heat.
Assembly and Cooking
Preheat the oven to 165°C (fan-forced).
Assembly and Cooking
Preheat the oven to 165°C (fan-forced).
Arrange the potato slices in a single layer at the bottom of a baking dish, season with salt and pepper, and sprinkle a handful of cheese on top.
Add a layer of eggplant slices, season, and sprinkle with cheese
Layer the zucchini slices evenly, season, and sprinkle with cheese.
Add a second layer of eggplant slices, season, and sprinkle with the remaining cheese.
Pour the meat sauce evenly over the layered vegetables, spreading it out to cover the entire surface.
Top with the bechamel sauce, spreading it evenly over the meat sauce.
Bake in the preheated oven for 40 minutes or until the top is golden brown. Check from 30 minutes onwards to avoid overcooking.
Let the moussaka rest and cool for a minimum of 30 minutes before slicing.
Cut into portions, serve, and enjoy!
Instructions
Vegetable Base
Slice the potatoes, zucchini, and eggplants into circular disks.
Heat the olive oil in a pan over medium-high heat and fry the vegetable slices until they are cooked and golden brown.
Remove the fried vegetables from the pan and place them on paper towels to drain excess oil. When draining make sure to spread out your vegetables so they drain as much as possible. If needed, you can also use a wire rack.
Meat Sauce
In a large pot over high heat, add the olive oil, finely chopped onion, and minced garlic. Cook for a few minutes until the onion and garlic are soft and translucent.
Add the beef mince and cook until it turns from red to brown, breaking it up as it cooks.
Pour in the red wine and let it simmer until the liquid has mostly evaporated (about 3 minutes).
Stir in the crushed tomatoes.
Add the salt, white pepper, ground cinnamon, ground nutmeg, sugar, thyme, oregano, bay leaves, and chopped parsley. Mix well and bring to a simmer. Reduce the heat and let it simmer for about 10 minutes.
Slowly add the milk while stirring constantly to prevent lumps, continuing until a thick, creamy texture is achieved.
Stir in the egg yolks, nutmeg, and shredded Kefalograviera cheese until well combined.
Continue to cook, stirring constantly, until the bechamel sauce thickens and begins to bubble. Remove from the heat.
Assembly and Cooking
Preheat the oven to 165°C (fan-forced).
Assembly and Cooking
Preheat the oven to 165°C (fan-forced).
Arrange the potato slices in a single layer at the bottom of a baking dish, season with salt and pepper, and sprinkle a handful of cheese on top.
Add a layer of eggplant slices, season, and sprinkle with cheese
Layer the zucchini slices evenly, season, and sprinkle with cheese.
Add a second layer of eggplant slices, season, and sprinkle with the remaining cheese.
Pour the meat sauce evenly over the layered vegetables, spreading it out to cover the entire surface.
Top with the bechamel sauce, spreading it evenly over the meat sauce.
Bake in the preheated oven for 40 minutes or until the top is golden brown. Check from 30 minutes onwards to avoid overcooking.
Let the moussaka rest and cool for a minimum of 30 minutes before slicing.
Cut into portions, serve, and enjoy!
