Moussaka or Moussakas, the famous Greek dish. Layered sautéed slices of potatoes, courgettes and eggplant with meat sauce in the middle layer. Topped with béchamel sauce and myzithra cheese.
Portions: 6 – 8
Time of Preparation: 1 hour including bechamel
Cooking Time: about 1/2 half an hour
- 5 – 6 medium eggplants* courgettes (optional)
- 4 big potatoes
- 500 gr. ground pork or beef
- 1 medium size onion
- Chopped parsley
- Salt, pepper, cinnamon,
- 3 fresh tomatoes peeled and blended or 1 tin tomatoes 400gr.
- Olive oil for frying
Peel eggplants leaving some stripes on and cut into three slices, leave in a bowl with water and salt for about 1 hour. Peel and cut the potatoes in 1 cm. thick slices. If fried at a later stage leave in water.
In a frying pan sauté the ground meet with the finely chopped onion, add tomatoes, parsley, cinnamon, salt and pepper and about ½ glass of water. Cook until sauce is evaporated. Remove from stove.
Meantime, rinse the potatoes and start frying in olive oil until having a light golden colour on both sides, then continue with the eggplants. When removing from pan place in a strainer or place on absorbent kitchen paper to remove excess oil.
Place in an oven pan 27 X 35 X 5 cm, sprinkle with dried bread crumbs and put a layer of potatoes. Cover the in between gaps with the eggplants. Salt and pepper. Place the minced meat on top and cover with another layer of potatoes and eggplants.
Cover with béchamel sauce (see recipe) sprinkle dried myzithra cheese on top and cinnamon.
Pre-heat oven at 180o C or 355o F and bake in oven until a nice golden colour is achieved.
* If you like you can also add sliced courgettes, just follow the same instructions with potatoes and eggplants.