31.9 g Thanks so much for the review! Dip the rinsed and dried eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides well. Ha, ha , I read it as 2 to 3 cups and thought “thats a lot” so I used 2 which meant it took a while to reduce, but tasted lovely. Place the moussaka in a preheated oven at 356°F (180°C) for about 50 minutes until golden. While the eggplants are bleeding, cut the potatoes into into 1/4-inch slices. I’m so glad your first experience of making moussaka was a good one! Got leftovers in the fridge? Leave about 2 tablespoons of hot olive oil in the pan you fried the potatoes and eggplant in. 1. Sprinkle with grated cheese. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt). I’ll correct the recipe to make it clearer . Very good question! Greece is absolutely charming, not only its landscapes, nature and history but also the food. Why oh why indeed, Marissa! You need just a few ingredients to make each component, but there's no compromise on taste! Add the garlic and cook until fragrant, about 1 minute. Definitely! Take off the heat, then stir in the milk little by little. Smooth it with a spatula, then sprinkle over the rest of the cheese. Repeat until all the mixture is used up, ending with a layer of aubergines. Cover them with an inverted plate and weigh down the plate with a heavy can or jar. My moussaka without potatoes has these 3 layers: The bolognese sauce is less tomato-y than the one in a lasagna, and contains lots of wine and yummy Greek flavours (namely oregano and cinnamon – yes, cinnamon!). 10. Melt the butter in a small saucepan over medium heat. Add the garlic and spice, and stir in the passata. Let the mince cool. / aubergines, cut into even ½ – 1 cm slices, or lamb (ground beef = minced beef in UK/Australia), / paste mixed with about ½ cup/125ml water, warmed slightly in the microwave or in a pan. Put in the oven for 10 mins or until the cheese is golden. It is a lovely recipe which my husband says tastes just like the moussaka we had in Messini this year. I hope you got it nice and clean again!!! This was so delicious! Drizzle 4 tbsp of the oil over the slices of aubergine and fry them … To make the béchamel, melt the butter in a medium saucepan, then stir in the flour until you have a paste. I wasn’t sure so I used just 1 cup, which actually seems fine. Return the pan to the heat and add 2 tbsp olive oil and the onion. After trying many, many recipes that were just mediocre, I have finally found the Holy Grail. In the bottom of the prepared baking dish arrange half of the eggplant slices. Brown meat (either ground lamb or ground beef), onions, and garlic in olive oil. Hi Nancy! You already cooked so many classics on your website and they all look gorgeous! Meanwhile, preheat oven to 350 degrees F. Heat olive oil in skillet and brown eggplant on both sides. This time I have meticulously followed all the steps of Panos and Mirella’s recipe. (Photo 3) Vigorously stir in warmed milk. And let’s not forget Greek wines! Tried making your mousakka tonight. I ate many while living in Greece, and nearly all were delicious! I had the most amazing moussakas when were travelling around Greece and I haven’t had any since. For me the final touch is some Greek yogurt on the side. Just goes to show the old recipes never go out of fashion do they? Allow it to cool for 15 to 20 minutes before slicing and serving. You cooked, strain and mash the beans into a creamy puree. The one headed for the freezer can't have béchamel on top—you'd need to make just half of the amount of béchamel for the moussaka you're actually baking. Gather the eggplants, potatoes, meat sauce, bechamel, the reserved handful of breadcrumbs, and cheese.