Yai-Yai's Moussaka

Recipe by Asimakopoulou
READY IN: 1hr 45mins
SERVES: 6-9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Layers:
  • Preheat oven to ‘’Broil’’.
  • Wash eggplants and potatoes (peel). Cut lengthwise down the middle, then into ½ inch slices.
  • Sprinkle salt on both sides of the eggplant and potato slices.
  • Coat 2 baking trays with olive oil (one for each vegetable because potatoes will cook faster than the eggplant).
  • Use paper towels to pat the salt absorbed moisture from the eggplant and potato slices (I suggest leaving a little moisture on the potatoes because they tend to dry out).
  • Coat eggplant and potato slices with olive oil and place in oven until browned (light to medium). Flip and repeat.
  • Coat a non-stick 9 x13-inch baking dish with olive oil.
  • Cover the bottom with your eggplant slices (potatoes will be used later).
  • Set oven to 350°F.
  • Beef:
  • In a saucepan, add olive oil, beef, and preferred amount of onion.
  • Cook until beef is brown and the onion is tender.
  • Drain excess fluid.
  • Add garlic, tomato paste, oregano, salt, pepper, garlic, parsley, cinnamon and nutmeg.
  • Very important: taste after mixing and adjust ingredients accordingly (some people might like a little more of a kick).
  • Heavy Construction:
  • Pour enough beef mixture to cover eggplant.
  • Layer with the potato slices.
  • Cover with beef.
  • Layer with eggplant slices.
  • Make all the layers you can! Have fun with it, but remember to leave enough room for the cream sauce! Set aside.
  • Cream Sauce:
  • Melt butter in saucepan.
  • Stir in flour, salt, nutmeg, and white pepper.
  • Remove from heat and slowly stir in milk.
  • Return to heat until slightly thickened.
  • In a small bowl beat the eggs and additional yolk.
  • Temper the eggs by adding a bit of the hot mixture (If you don’t do this the eggs will instantly cook when they are added to the mixture).
  • Over low heat: slowly add eggs to mixture. Mix well.
  • *** Pour sauce over layers and sprinkle the cheeses.
  • *** Bake at 350°F for 45 minutes to an hour (whenever the sauce is brown).
  • *** Let the moussaka cool (until room temperature) before refrigeration.
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