Name: Traditional Moussaka Recipe - Alrightwithme
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 large yellow onion, finely chopped; 2 garlic cloves, minced; 1.6 lb ground beef (lean recommended); 2 tbsp tomato paste, heaping; 1/2 cup dry red apple vinegar (or more beef broth as substitute); 1 cup tomato purée (passata); 1 cup beef stock; 1/4 cup fresh parsley, minced (plus more to garnish); 1 tbsp fresh thyme, chopped; 1 or 2 bay leaves (small or large); 3/4 tsp salt; 1/2 tsp granulated sugar; 1/2 tsp ground cinnamon; 1/4 tsp black pepper; 2 cups vegetable or olive oil, for frying (or enough to submerge veggies in pan); 1.6 lb russet potatoes (about 2 large), peeled and sliced 1/4 inch thick; 1 lb zucchini, sliced lengthwise into 1/3 inch wide strips; 2 lb eggplant (about 4 small), sliced in rounds or long strips; 4 oz unsalted butter; 4 oz all-purpose flour; 4 cups milk (room temperature); 1/2 tsp salt; 1/2 small nutmeg, grated or 1/4 tsp ground nutmeg; 1/4 tsp white pepper; 1 cup pecorino romano cheese, freshly shredded; 2 egg yolks

Ingredients

Scale

1 tbsp olive oil
1 large yellow onion, finely chopped
2 garlic cloves, minced
1.6 lb ground beef (lean recommended)
2 tbsp tomato paste, heaping
1/2 cup dry red apple vinegar (or more beef broth as substitute)
1 cup tomato purée (passata)
1 cup beef stock
1/4 cup fresh parsley, minced (plus more to garnish)
1 tbsp fresh thyme, chopped
1 or 2 bay leaves (small or large)
3/4 tsp salt
1/2 tsp granulated sugar
1/2 tsp ground cinnamon
1/4 tsp black pepper
2 cups vegetable or olive oil, for frying (or enough to submerge veggies in pan)
1.6 lb russet potatoes (about 2 large), peeled and sliced 1/4 inch thick
1 lb zucchini, sliced lengthwise into 1/3 inch wide strips
2 lb eggplant (about 4 small), sliced in rounds or long strips
4 oz unsalted butter
4 oz all-purpose flour
4 cups milk (room temperature)
1/2 tsp salt
1/2 small nutmeg, grated or 1/4 tsp ground nutmeg
1/4 tsp white pepper
1 cup pecorino romano cheese, freshly shredded
2 egg yolks

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Instructions

Prepare your ingredients by chopping vegetables and measuring out spices.
In a frying pan over medium heat, sauté onions in olive oil until translucent. Add garlic and ground beef; cook until browned.
Stir in tomato paste, vinegar (or broth), tomato purée, beef stock, parsley, thyme, bay leaves, salt, sugar, cinnamon, and black pepper. Simmer for about 20 minutes.
In another pan, fry potato slices until golden brown; drain on paper towels. Repeat with zucchini and eggplant slices.
For the béchamel sauce, melt butter in a saucepan. Whisk in flour to create a roux; gradually add milk while whisking until thickened. Season with salt and nutmeg; stir in cheese and egg yolks.
In a baking dish, layer half of the potatoes followed by meat sauce and half of the vegetables. Repeat layers and pour béchamel sauce on top.
Bake at 350°F (175°C) for 40-50 minutes until golden brown.

Author: Emma Moyer
Prep Time: 30 minutes
Cook Time: 75 minutes
Category: Main
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice (approximately 250g)
Calories: 485
Sugar: 6g
Sodium: 680mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 28g
Cholesterol: 82mg