Authentic Greek Moussaka, ready for both the Plate and Pallet
Looking to reminisce about your last trip to Greece? Come and make Moussaka! Within two hours you'll be sinking your teeth into something to remember!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.recipe.me.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Baking pan
- Chef's knife
- Cutting board
- Paper towel
- Stove
- Skillet
- Mixing bowl
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Grater
- Colander
- Wooden spoon
- Spatula
- Peeler
- Tongs
- Kitchen timer
- Cooling rack
Ingredients
- 3 large potatoes
- 1 large eggplant, or 2 medium eggplants
- 2 small zucchini
- 3/4 large onion
- thyme
- salt
- 1/4 large onion, cut into strips
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 teaspoon (2.3 grams) cinnamon
- 1/2 teaspoon (2.2 grams) nutmeg
- 1 pound (453 grams) ground beef
- 28 ounces (794 grams) tomato sauce
- 7 tablespoons (100 grams) butter
- 12 tablespoons (100 grams) flour
- 3 cups (700 ml) milk, whole
- 1 teaspoon (5 grams) salt
- 1 teaspoon (2.2 grams) nutmeg
- 5 tablespoons (25 grams) parmesan cheese, grated
