Classic Moussakas. This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. Classic moussaka recipes are made with layers of tender aubergine, flavoured minced lamb or beef, potatoes and white sauce. It's a little like a Greek version of lasagne.

Layers of potatoes, eggplant, spicy meat topped with a béchamel sauce create the ultimate comfort food! An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. A quick and easy Classic Lamb Moussaka recipe, from our authentic Moroccan cuisine collection. You can have Classic Moussakas using 26 ingredients and 5 steps. Here is how you cook that.

Ingredients of Classic Moussakas

It's 6 of large Eggplants (thinly sliced round pieces).
Prepare 2 of large Potatoes (thinly sliced round pieces).
Prepare 800 grams of minced Beef or Lamb.
Prepare 2-3 of medium Onions diced.
You need 2 of Garlic Cloves minced.
Prepare 4 of fresh graded Tomatoes.
Prepare 100 grams of White Wine.
You need 1 cup of plain breadcrumbs.
Prepare 1 teaspoon of fresh Parsley chopped.
Prepare 1 teaspoon of Oregano.
You need 1 teaspoon of Sugar.
Prepare 2 of – 3 tablespoons of cooking Butter.
It's 1 cup of shredded Cheese.
It's 2 of Eggs beaten.
Prepare 1/2 cup of Olive Oil or Vegetable Oil.
It's of Salt.
It's of Pepper.
It's 1 cup of Water.
It's of Bechamel Sauce.
Prepare 6 tablespoons of flour.
You need 4 tablespoons of cooking butter.
Prepare 4 of coffee cups of Milk.
It's of Salt and Pepper.
You need 2 of beaten eggs.
You need 1 handful of shredded cheese.
Prepare 8 of Portions:.

Find brilliant recipe ideas and cooking tips at Gousto. This moussaka recipe is a delicious main option for vegetarians, but will more than please meat eaters too! A rich, tomato meat sauce layered with eggplant and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble. Put a member of the deadly nightshade family to good use.

Classic Moussakas instructions

In a large sauce pan, saute the onions, garlic in 3 tablespoons of butter. Add in the beef and stir until golden brown, then gradually add in the wine. Toss in the tomatoes, water, salt and pepper, parsley, oregano and sugar. Let this boil for about 1/2 hour. When the beef sauce is done take it off the stove and add in the beaten eggs, the breadcrumbs and 1/2 cup of the shredded cheese. Set it a side..
In a large frying pan add in the 1/2 cup Olive oil or Vegetable Oil, and fry the eggplant and potatoes until lightly brown. Take a deep buttered baking pan and start layering in the potatoes, (the potatoes actually cover the bottom of your pan), and then continue layering the eggplant slices on top. Add your beef sauce on top of the eggplants and spread throughout the pan..
In a large sauce pan, melt butter on low heat with a whisk and slowly add 1 tablespoon of flour at a time, gradually add the milk, whisk continuously. Add in all the other ingredients and stir until your Bechamel sauce has thicken. Pour on top of the meat sauce and spread..
Bake at 180 degrees for 1 hour and until Bechamel sauce is golden brown..
Kali Orexi!! :) Enjoy!!.

Eggplant, salt, olive oil, ground lamb, vegetable oil, onions, mushrooms, rosemary leaves, thyme, garlic, beef stock, cornstarch, tomato paste, eggs. Remove green caps from eggplants and slice eggplants in half. Make deep slashes in eggplant pulp, but do not cut through skins. A good moussaka, a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of creamy béchamel, is a fabulous thing. Photo "Classic greek moussaka" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.