3 Eggplants - medium sized
Potatoes - medium sized (peeled)
4-5 Onions - large, chopped fine
1 Can Tomato paste
1/4 Cup Red wine
1 Cup Parmesan cheese - freshly grated
1 lb Ground beef
Fresh parsley - chopped fine
Dried bread crumbs
Salt and black pepper
Rinse eggplants and remove the skin. Set aside to dry or pat dry with paper towel. Cut off the ends and slice into 1/2 inch thick rounds.
(Some people feel that the eggplant has a slight bitterness to it to counteract this possibility, I spread the slices on paper towels and sprinkle each with salt and black pepper and let stand for about 15 minutes.)
Fry the eggplant in butter or cooking oil until golden brown. You want the eggplant to remain firm. Remove to a platter.
Wash and peel potatoes and cut into thin slices approximately 1/4 of an inch. Place them in a bowl of cool water to prevent them from turning brown.
Before assembling Moussaka, drain potatoes thoroughly and fry them.
Brown the ground meat over medium high heat for a few minutes. Add the onions, reduce the temperature, and continue cooking for approximately 10 minutes.
Dilute the tomato paste with the wine in 1/2 cup of water.
Add the parsley and cinnamon salt and black pepper to taste. Pour over meat and onions.
Simmer over low heat, stirring frequently until liquid is completely reduced. Remove from heat.
Butter, Flour, Hot milk (not boiled), Salt
Egg yolks, well beaten, Dash of Nutmeg
In medium size bowl, beat the 2 egg yolks with your whisk set aside.
In medium size saucepan over medium heat, melt 4 Tablespoons butter and blend in the one cup flour, stirring steadily until butter is absorbed into the flour. Add salt.
When bubbling slightly, reduce heat to low add 1 litre hot milk slowly, stirring constantly.
Continue cooking over low heat until smooth and thickened to medium consistency.
Remove from heat and add nutmeg.
Pour finished sauce over the beaten egg yolks slowly and stir constantly. Set aside.
Lightly grease with vegetable oil the roasting pan. Sprinkle a layer of breadcrumbs on bottom of roasting pan.
Create layers as follows: potatoes, eggplant and meat.
Potatoes, eggplant and meat. Eggplant.
Lightly sprinkle each layer with breadcrumbs and Parmesan cheese.
Pour the white sauce evenly over the top and sprinkle with the remaining Parmesan cheese and breadcrumbs.
The sauce will form a thick crust on top of the Moussaka when baked.
Bake at 375 C degrees for 1 hour, or until golden brown.
Remove from oven and let stand about 15 minutes before cutting into squares
Unless you make Moussaka yourself, it is not advisable to buy the frozen, ready-made kind
because it may contain ingredients such as: cornstarch, calcium chloride, citric acid, sodium citrate, wheat flour, skim milk powder and other unknown, hidden ingredients including carrageenan which has raised concerned about health implications of its consumption.
And even if you do go to the restaurant to eat, make sure you know the reputation of this restaurant.
We spent lots of time creating this recipe and along the way we asked several Greeks, Turks and other people from the Mediterranean who are regular users of this delicacy, if they ever buy any ready-made Moussaka from the frozen section of the grocery store. The response was a resounding, No, never, never, ever!
Dear friends: Over the years, I have created many, many products and I have written many recipes. I always have one thing in my mind when creating a recipe: I visualize that I am speaking to a beginner because people who know how to cook do not need my instructions they only need the best ingredients that I produce to work with.
I also have to mention that over the years, I have had numerous individuals correspond with me, by phone or my mail, locally, nationally or internationally, informing me that, for instance, their spouse who always did the cooking passed away recently, and that while looking through the cupboards they have found a can of beans or peas, a bag of flour or some product that they do not know what to do with.
Usually those people are the types who have no idea of what a casserole is, or a spatula, how to boil water or even turn on the stove.
Therefore, they are quite comfortable with the details in my recipes that allow them to become familiar with the cooking process, step-by-step.
And that eventually, they would be able to do a variety of cooking and would always use my products.
Spyros Peter Goudas.
How To Make Greek Moussaka | Akis Petretzikis
Akis Petretzikis has a moussaka recipe using baked vegetables instead of fried to make it that little bit lighter.
Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan.
The perfect tasty teatime treat.
Photo of Akis Petretzikis