Ingredients for Authentic Traditional Moussaka
- 1 pound ground beef
- 28 ounces crushed tomatoes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup dry red wine
- ½ cup tomato juice
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons olive oil (for meat sauce) and ½ cup olive oil (for frying eggplants)
- ½ cup water
- 1 teaspoon salt (for meat sauce), ¼ teaspoon salt (for béchamel), and as needed for vegetables and soaking eggplants
- ½ teaspoon black pepper (for meat sauce), ¼ teaspoon black pepper (for béchamel), and as needed for vegetables
- 2 large eggplants
- 2 large potatoes
- 6 tablespoons grated kefalotyri cheese (or other hard cheese)
- Light vegetable oil, as needed for frying potatoes
- 2 large eggs
- 4 tablespoons butter (for béchamel) and small pieces of butter (for dotting)
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon ground cinnamon
- 4 cups milk (for béchamel) and 2 tablespoons milk (for tempering eggs)
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How to Make Authentic Traditional Moussaka
- Preheat oven to 180°C (350°F).
- Prepare the meat sauce:
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add 1 large onion (chopped) and 2 cloves garlic (minced) and sauté until softened.
- Add 1 lb ground beef and brown, breaking it up with a spoon. Drain any excess fat.
- Stir in 1 cup dry red wine and simmer until reduced by half.
- Add 28 oz can crushed tomatoes, 1 teaspoon dried oregano, 1 bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper. Simmer for 30 minutes, or until the sauce has thickened.
- Stir in ½ cup tomato juice and ½ cup water; continue to simmer until the beef is tender and the sauce is thick (approximately 15-20 minutes).
- Prepare the vegetables:
- Slice 2 large eggplants (about 1 inch thick) and soak in salted water for 1 hour. This removes bitterness and prevents oil absorption.
- Drain eggplants well and pat dry with paper towels.
- Slice 2 large potatoes (about 1/4 inch thick) and fry until golden brown. Drain on paper towels.
- Lightly oil a baking dish (approximately 9x13 inches). Layer the fried potatoes evenly in the bottom.
- Layer the fried eggplants over the potatoes. Sprinkle with 2 tablespoons grated kefalotyri cheese (or other hard cheese), salt, and pepper.
- Spread the meat sauce evenly over the eggplant layer. Sprinkle with another 2 tablespoons of grated cheese.
- Prepare the béchamel sauce:
- Melt 4 tablespoons butter in a saucepan over low heat. Whisk in 1/4 cup all-purpose flour until a smooth paste forms (roux).
- Gradually whisk in 4 cups milk until smooth. Bring to a simmer, whisking constantly.
- In a separate bowl, whisk together 2 large eggs and 2 tablespoons milk. Temper the eggs by slowly whisking in some of the hot béchamel.
- Pour the tempered egg mixture into the béchamel and whisk until smooth and thickened. Remove from heat.
- Stir in 2 tablespoons sugar, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon ground cinnamon, and 2 tablespoons grated cheese.
- Pour the béchamel evenly over the meat sauce. Dot with small pieces of butter.
- Bake for 30-40 minutes, or until the top is golden brown and bubbly.
- Let cool for 20 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
57g
Fat
94g
Carbs
20g
