Step-by-Step Guide to Make Any-night-of-the-week Greek Moussaka

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Perfect Greek Moussaka. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Greek Moussaka, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Greek Moussaka delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Greek Moussaka is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Greek Moussaka using 29 ingredients and 18 steps. Here is how you cook that.

I find Moussaka to be a small labor of love, but the result is definitely a crowd pleaser. This Greek version includes layers of potatoes, meat, and eggplant that are topped with a Béchamel (white) sauce. Each of the layers is separately cooked (hence the small labor) before being combined for the final baking. Enjoy this with a side Greek salad and a glass of wine. Opa!

Ingredients and spices that need to be Prepare to make Greek Moussaka:

1. Eggplant:
2. 1.5 lbs. eggplant, peeled, cut lengthwise into 1/2" slices
3. 1/2 cup olive oil
4. Beef
5. 1/4 cup extra-virgin olive oil
6. 1.25 lbs. ground beef (or lamb)
7. 1/2 tsp. ground cinnamon
8. 1/2 tsp. ground ginger
9. 1/4 tsp. ground allspice
10. Kosher salt and freshly ground black pepper
11. 1 large yellow onion, roughly chopped
12. 5 cloves garlic, finely chopped
13. 3 tbs. tomato paste
14. 1 cup red wine
15. 1 (28 ounce) can) chopped tomatoes, drained
16. 2 tbs. fresh mint, chopped
17. Potatoes
18. 2 lbs. potatoes, peeled, cut lengthwise into 1/2” slices
19. 1/4 cup vegetable oil
20. Béchamel Sauce:
21. 5 tbs. unsalted butter
22. 1/2 cup flour
23. 2 cups milk (warm)
24. 1/4 tsp. freshly grated nutmeg
25. 3 egg yolks
26. 1 cup grated Romano cheese
27. 1 lemon, zested
28. 2 cups grated Parmesan cheese, divided
29. 1/3 cup bread crumbs

Instructions to make to make Greek Moussaka

1. Season the eggplant slices on both sides with salt. Cover with a paper towel to soak up the moisture. Set aside for about 20 minutes.
2. Brown the meat in a large sauce pan over medium-high heat with a small amount of olive oil. Break up the meat as you cook and then transfer to a large strainer to drain off the liquid.
3. Add a bit more olive oil to the empty pan and then add the onions and cook until soft, about 3-4 minutes. Add the garlic and cook for 1 more minute. Add the tomato paste, mix this around, and cook for 1 minute.
4. Add the wine to the pan, along with the tomatoes. Bring this to a slight boil and reduce the heat to low-medium.
5. Fold the meat in and cook this stirring occasionally until this thickens a bit, about 20 minutes. Stir in the mint and season with salt and pepper and remove from the heat.
6. Heat some oil in a large skillet (cast iron is good) over medium heat. Working in batches, add the potato slices and fry until tender / lightly golden brown on both sides. Add oil if necessary. Transfer to a 9x12 baking dish or casserole dish.
7. Place the eggplant slices in the same skillet (with olive oil) on medium-low heat. Sauté them lightly on both sides, about 3-4 minutes per side. Add oil to prevent sticking or drying out. Transfer to the baking dish.
8. For the Béchamel: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly, until smooth, about 2 minutes. Add the warm milk gradually while stirring lightly.
9. Continue to heat this and whisk slowly until thickened. This will take several minutes. Season this with salt, pepper, and nutmeg. Remove from the heat and let the sauce cool for a few minutes.
10. In a small bowl, whisk the egg yolks, and then add the grated Romano cheese and lemon zest and mix.
11. Fold this into the sauce pan and lightly whisk until smooth. Keep the sauce pan warm over very low heat.
12. Preheat the oven to 375 degrees F while assembling the dish for baking. [Note, there will be some residual leftovers from the potatoes, eggplant, meat sauce, cheese, etc.]
13. Layer the potatoes evenly on the bottom of a large baking pan (or casserole dish). Trim the round edges for a good fit. Spoon a third of the meat sauce on top and sprinkle this with a light layer of Parmesan cheese.
14. Next layer the eggplant slices evenly on top, trim the edges, and cover with the remaining meat sauce and a light sprinkling of cheese.
15. Pour the béchamel sauce over the top and spread evenly with a large spoon. Sprinkle the remaining cheese on top and add a light dusting of bread crumbs.
16. Place the dish on a baking sheet (drippings), and bake at 375˚until browned and bubbly, about 30 minutes.
17. Remove from oven and let cool completely. This process will allow the pan ingredients to congeal.
18. When ready to serve, reheat oven at 350˚ and warm the entire pan for 20-25 minutes. Use a spatula to make cuts for individual servings.

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So that's going to wrap this up with this exceptional food Simple Way to Make Homemade Greek Moussaka. Thanks so much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!