My Big Fat Greek Moussaka Recipe
Greek Moussaka takes a little while to prepare but well worth the effort! Mussaka is layered with eggplant, meat sauce, potatoes, & béchamel.
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Cooking tools:
- Microplane
- Grater
- Dutch oven
- Pot
- Skillet
- Saucepan
- Baking dish
- Baking sheet
- Paper towel
- Wooden spoon
- Slotted spoon
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Microwave
Ingredients
- 2 large eggplant
- 1½-2 tsp sea salt
- 2 large potatoes
- ½ cup oil for frying eggplant
- 2 lbs ground beef, lamb, or a combination
- 2 medium chopped yellow onion
- ½ cup chopped parsley
- 3 cloves garlic
- 3 Tbsp tomato paste
- 1 14 ounce diced tomatoes
- 1 cup red wine
- 2 tsp dried oregano
- 1½ tsp sea salt
- ¾ tsp black pepper
- ½ tsp cinnamon
- ½ tsp cayenne pepper ((optional))
- 2 cups milk
- 1 bay leaf
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ½ tsp nutmeg
- ¼ tsp sea salt
- ¼ tsp white or black pepper
- ½ lb fresh mozzarella cheese
- 3 ounces Asaigo cheese
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