Print the recipe here: https://www.dimitrasdishes.com/moussaka/Ingredients3 eggplants, cut into 1/2 inch slices3 potatoes, peeled and sliced2 cups parmesan cheese or kefalotiriolive oil, for brushing on vegetablessalt and black pepper to tastedried oreganoFor the Bchamel sauce:5 cups whole milk3/4 cup olive oil3/4 cup all purpose floursalt and pepper1/4 teaspoon nutmeg1 cup grated parmesan cheese2 whole eggs2 egg yolksFor the Meat Sauce:1 onion, finely chopped5-6 garlic cloves, grated1/4 cup olive oil2 pounds lean ground beef1 teaspoon saltFreshly ground black pepper to taste1 (15-ounces) can crushed tomatoes1 cup water1 teaspoon dried crushed oreganoInstructionsPreheat the oven to 425F, 220 C.Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano.Bake 20-25 minutes or until fork-tender and golden.Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layers of eggplant and set aside for 20-30 minutes.Prepare the meat sauce: Place the onion in a large skillet along with the olive oil and sprinkle with a pinch of salt. Cook over medium heat for 10 minutes or until soft and golden. Add the garlic and warm through for a few seconds. Add the ground beef, salt, pepper, and crushed tomatoes. Rinse the can with a cup of water and add it to the skillet. Cover and cook for about 20 minutes or until the sauce is very thick. Taste and adjust the seasoning. Add the oregano and set aside.Make the bchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted.Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat.Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.Add the eggs to the sauce and whisk well.Add the parmesan cheese and mix to combine.Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.Top with the meat sauce and spread.Make a final layer of roasted eggplant over the meat sauce and top with the bchamel sauce.Sprinkle any remaining cheese over the sauce if desired.Adjust oven temperature to 400 F, 200 C.Bake 45 minutes - 1 hour until the cream is golden brown on top.Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.Serve with a nice salad and enjoy!Music Used:Greek Sun Time (With Intro)ITEM ID: 66582698By: tonyanthonyIts All GreekITEM ID: 84456733By: LowNotesOfficial Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
