Ingredients
- For The Mousaka Base:
- 800 gramseggplantsor 3 medium sized ones
- 115 gramsflour
- 1 litrefresh milkat room temperature
- 100 gramsGreek kefalotyri cheese or Romano cheesegrated
- 5 medium-sizedeggs
- 1200gramspotatoes or 7 medium sized ones800gramseggplantsor 3 medium sized onessunflower oilfor fryingkosher salt & ground pepper
- 1200 gramspotatoes or 7 medium sized ones800gramseggplantsor 3 medium sized onessunflower oilfor fryingkosher salt & ground pepper
- For The Ground Beef Sauce:
- click on link at text above
- For The Bechamel Cream:
- 135mlsunflower oil115gramsflour1litrefresh milkat room temperature100gramsGreek kefalotyri cheese or Romano cheesegrated5medium-sizedeggs
- 135 mlsunflower oil115gramsflour1litrefresh milkat room temperature100gramsGreek kefalotyri cheese or Romano cheesegrated5medium-sizedeggs
Preparation
Step 1
For The Mousaka Base:
Heat plenty of frying oil in a frying pan, or use a deep fryer if you own one.
Slice the potatoes to ½ cm thick slices. Add in a strainer and season with some salt. Mix the potatoes so the salt will spread evenly.
Cut off the top and bottom of the eggplants. Peel 2-3 slices out of the skin of each eggplant lengthwise. Slice the eggplants into ½ cm thick slices as well.
Fill a large bowl with water and add the eggplants. Let them soak for at least 10 minutes to remove some of their bitterness.
Deep fry the potatoes, until they get a golden color and a nice crispiness.
Lay the potatoes on paper towels and set aside.
Transfer the eggplants to a strainer, and then deep fry them too. Once they have a nice golden brown color, remove from heat and transfer them on paper towels as well.
For The Bechamel Cream:
In a medium cooking pot add the sunflower oil and flour. Whisk well.
Cook over high heat for 2 minutes. (for the flour to get a nice sandy color)
Reduce Heat to medium and add the milk. Whisk constantly until a thick cream forms .
Season with salt and pepper and remove from heat. Let it cool down a bit . About 5-10 minutes.
Stir in the eggs one by one and half of the grated cheese.
Put Together:
Preheat oven to 482°F / 250°C.
In an 15x11 inch rectangle baking pan lay the potato slices. Press a bit with your hands to make them slightly stick together.
Next, add the eggplant slices exactly the same way.
Using a skimmer add the mince sauce on top of the eggplants.
With a ladle start adding the cream on top of the mince. Once you add all the cream smooth it’s surface with a spoon.
Add the remaining cheese on top .
Bake for about 30 minutes. Until a golden crust forms at the top of the Moussaka.
Let it stand for at least 40 minutes before serving.