Best Authentic Greek Moussaka Recipes

AUTHENTIC GREEK MOUSSAKA

Authentic Greek Moussaka image

This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)

Provided by Anonymous

Categories World Cuisine Recipes European Greek

Time 2h50m

Yield 8

Number Of Ingredients 18

Ingredients

4 eggplants, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese

Steps:

Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

Nutrition Facts : Calories 628 calories, Carbohydrate 35.3 g, Cholesterol 172.8 mg, Fat 44.2 g, Fiber 11.2 g, Protein 26.2 g, SaturatedFat 18.5 g, Sodium 718.3 mg, Sugar 16.7 g

AUTHENTIC GREEK MOUSSAKA

Authentic Greek Moussaka image

This recipe came from a neighbor of mine. When they heard of the world challange I was doing they offered me this recipe. A greek family ofcource. This is a favorite of theirs! Time Does not include Prep work.

Provided by BLUE ROSE

Categories Vegetable

Time 2h

Yield 12 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 cup finely chopped onion
1 1/2 lbs ground chuck or 1 1/2 lbs lamb
1 crushed garlic clove
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon cinnamon
1 teaspoon salt
1 dash pepper
2 (8 ounce) cans tomato sauce
2 medium eggplants
1 dash salt
1/2 cup butter or 1/2 cup margarine, melted
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1 dash pepper
2 cups milk
1/2 cup grated parmesan cheese
1/2 cup grated cheddar cheese
2 tablespoons dry breadcrumbs
2 eggs

Steps:

Meat Sauce:.
Melt butter in a 3 1/2 Quart Dutch oven, sauté onion, ground chuck or lamb and garlic, stirring until brown, 10 minutes.
Add herbs, spices and tomato sauce and stirring until it starts to boiling.
Reduce heat and simmer, uncover, 1/2 hour.
Halve unpaired eggplants lengthwise. Slice 1/2-inch thick.
Place in bottom of broiler and sprinkle lightly with salt.
Brush lightly with melted butter.
Broil 4-inches from heat, 4 minutes per side, or until golden.
Preheat oven to 350 Degrees.
Make Cream Sauce.
In medium saucepan, melt butter.
Remove from heat and stir in flour, salt and pepper. Add milk gradually.
Bring to boiling, stirring until thickened.
Remove from heat.
In small bowl beat eggs with wire whisk.
Beat in some hot Cream Sauce mixture. Return mixture to saucepan and mix well. Set aside.
To assemble casserole, in bottom of shallow, 2 quart baking dish (12x7x2 inches).
Layer half of eggplants, overlapping slightly. Sprinkle with 2 Tbsp of each of grated parmesan and cheddar cheese. Stir bread crumbs into meat sauce. Spoon evenly over eggplant in casserole, then sprinkle with 2 Tbsp of each of parmesan and cheddar cheese.
Layer rest of eggplant spices, overlapping, as before. Pour Cream Sauce over all. Sprinkle top of remaining cheese.
Back 35 to 40 Minutes or until golden brown and top is set.
If desired, brown top of little more under broiler, 1 minute.
Cool slightly to serve. Cut in Squares.