Moussaka classic

Step-by-step cooking

1. Step 1:

   

   How to make a classic Moussaka? Prepare the necessary ingredients. Minced meat can be beef, veal, lamb, as well as any other to your taste.

2. Step 2:

   

   Peel the onion, cut into small cubes.

3. Step 3:

   

   Wash the parsley, dry it, chop it finely.

4. Step 4:

   

   Put the tomatoes in boiling water for 1 minute to remove the skin. Grate the tomatoes on a grater into a puree.

5. Step 5:

   

   Fry onions in a frying pan with the addition of a small amount of vegetable oil until half cooked.

6. Step 6:

   

   Put the minced meat in the pan. Fry the minced meat until it changes color, stirring frequently and kneading the meat lumps. Add tomato puree and wine to the minced meat, mix. Simmer with the lid open for 10 minutes. Instead of wine, you can take ordinary water or meat broth (note that the taste of the dish will change slightly from this).

7. Step 7:

   

   Add parsley, cinnamon, ground black pepper, salt, mix.

8. Step 8:

   

   Simmer until the liquid has completely evaporated.

9. Step 9:

   

   Wash the eggplants, dry them, cut them into plates, add salt. Leave the eggplant for 20 minutes to get rid of the bitterness. Then rinse and dry with napkins.

10. Step 10:

    

    In a frying pan with vegetable oil, fry the eggplants on both sides until browned.

11. Step 11:

    

    Peel the potatoes, cut into thin circles.

12. Step 12:

    

    Put the potato slices in the baking dish, add salt. My form size is 27*17 cm.

13. Step 13:

    

    Lay out a layer of eggplant.

14. Step 14:

    

    Spread the minced meat on top of the eggplants, seal it a little.

16. Step 15:

    

    Arrange the remaining eggplants.

17. Step 16:

    

    Prepare the ingredients needed to make the sauce.

18. Step 17:

    

    Grate the cheese on a fine grater.

19. Step 18:

    

    Beat the eggs until smooth.

20. Step 19:

    

    Melt butter in a frying pan, add flour, mix well.

21. Step 20:

    

    Fry the flour with constant stirring until golden brown.

22. Step 21:

    

    Remove from the heat, gradually pour in a thin stream of warm milk, stirring the mass actively so that lumps of flour do not form.

23. Step 22:

    

    Stir the sauce until smooth.

24. Step 23:

    

    Bring the sauce to a boil over low heat. Add nutmeg, salt, mix. When adding salt, the salinity of the cheese should be taken into account.

25. Step 24:

    

    Lay out the grated cheese, mix. Bring the sauce until the cheese is completely dissolved and slightly thickened. Let the sauce cool to a warm state. To speed up the process, you can pour it into another container.

26. Step 25:

    

    Add the beaten eggs to the sauce, mix well.

27. Step 26:

    

    Pour the prepared sauce over the stacked layers.

28. Step 27:

    

    Bake moussaka in a preheated 180 degree oven (10-20 minutes in advance) for 40 minutes. If the top turns brown prematurely, you can cover the moussaka with foil. The time and temperature are indicated approximately, be guided by your oven.

29. Step 28:

    

    Cut the finished casserole into pieces, garnish with fresh herbs and serve. Bon appetit!