Moussaka: classic recipe

Prepare and weigh all the ingredients for moussaka with eggplant and minced meat according to the classic recipe. The minced meat should be chilled. You can replace olive oil with refined sunflower oil. This is not the classical version, but it won't affect the taste much.

Prepare the eggplants for moussaka. To do this, wash and dry them well. Trim the tough ends. Slice the eggplants into long slices or circles about 4-5 mm thick. Pour a small amount of olive oil into a frying pan, about 2 tbsp. Put the pan over medium heat. Once it is heated, fry the eggplants on both sides. It is better to do this in small batches. Fry the eggplants until they have a light golden color. If necessary, add a small amount of olive oil while frying. Transfer the cooked eggplants to a plate and set aside.

Prepare the potatoes for moussaka. To do this, peel and wash them. Slice the potatoes into small circles, about 4-5 mm thick. Add three tablespoons of olive oil to the pan where the eggplants were fried. Fry the potatoes over medium heat until partially cooked on one side, then flip and fry the other side of the potato slices. It is better to fry the potatoes in small batches.

Prepare the meat filling for classic moussaka with eggplants and minced meat. To do this, peel the onion and cut it into small pieces. Peel the tomatoes and also cut them into medium-sized pieces.

Pour the remaining olive oil into the pan. Add the onion and fry it over medium heat for one minute. Add the minced meat to the onion and mix well. Cook the meat with onions over medium heat, stirring occasionally. The meat should change color and become lighter during cooking.

Add the tomatoes to the meat. Pour in the wine. Add one teaspoon of salt and a pinch of ground cinnamon and nutmeg.

Cook the meat filling, stirring occasionally, until all the liquid evaporates. Preheat the oven. It should be well heated to a temperature of 180 degrees.

Grate the cheese finely. Beat the egg in a small bowl. Mix the egg with a fork.

Prepare the sauce for moussaka. Place butter in a saucepan, frying pan, or small skillet. Place the saucepan on the stove and turn on medium heat. Once the butter has melted and slightly sizzles, add flour to it. Mix the butter with the flour using a whisk. Cook the sauce over medium heat for two to three minutes. The flour should become golden and acquire a light nutty aroma. Slowly pour warm milk into the saucepan in a thin stream, while constantly stirring with a whisk. Cook the sauce until it reaches the consistency of liquid sour cream. Remember to keep stirring it with a whisk to prevent the formation of lumps. Remove the finished sauce from the stove and add a pinch of ground nutmeg to it.

Pour an egg into the sauce and quickly mix it with a whisk. Sprinkle in part of the grated cheese, leaving 100 grams for further use. Mix everything well until all the ingredients are fully combined.

Assemble the classic moussaka. Prepare a baking dish for moussaka. In this recipe, a dish with sides of 24*32 cm was used. Place the prepared potatoes on the bottom of the dish. Place half of the fried eggplant on top of the potatoes.

Add half of the filling made from minced meat on top.

Place the remaining eggplants, and then the remaining stuffing. Pour the filling with béchamel sauce. Sprinkle with pre-grated cheese. Put the moussaka in a preheated oven. Bake for 45 minutes at 180 degrees.

Remove the moussaka form from the oven and let it cool slightly.

Slice the moussaka into pieces and serve. Classic moussaka with eggplants and stuffing is ready. Enjoy your meal!