Ingredients To Prepare Moussaka
- 400 g. minced meat
- 3 eggplants without skin and cut in thin slices
- 300 g. of crushed natural tomato
- 1 onion cut into small squares
- 1 garlic clove, chopped
- 1 tablespoon of fresh parsley
- 1/2 teaspoon dried oregano
- 50 ml. of white wine
- 1 cinnamon stick
- 250 ml. bechamel sauce
- 150 g. Parmesan cheese
- Olive oil
- Salt and pepper to taste
How To Make Moussaka
We begin the preparation of our Greek moussaka, for this, on a flat surface with absorbent paper, we place the eggplant slices, add a little salt on top and let stand 30 minutes to release all its juices and bitterness.
While the eggplants are ready, we are going to prepare the meat filling, for it in a saucepan at medium temperature, add the olive oil until hot and add the garlic and the onion, let it cook for a couple of minutes.
Add the parsley, then add the minced meat and stir, add salt, pepper, oregano and cook for 7 minutes.
Add the wine and let the alcohol evaporate (about 1 minute), add the crushed tomato, the cinnamon stick, stir and let cook for 20 minutes at medium low temperature (at the end of cooking, remove the cinnamon stick).
In a frying pan over medium heat, add olive oil until hot and introduce the eggplant slices in portions until golden brown.
In an ovenproof dish, place a layer of eggplant and half of the meat on top, put another layer of eggplant and the rest of the meat, then add the bechamel sauce, Parmesan cheese and take our moussaka to the oven to gratin, if your oven does not have a gratin function, cook the moussaka for approximately 10 minutes at 220ºC.
After the cooking time, remove our moussaka from the oven and serve! Enjoy!
Tips To Prepare Moussaka
What can we accompany this recipe with?