Moussaka Recipe

• For the Base:
• 9 Indian Eggplants
• 2 Potatoes
• 1 tbsp Olive Oil
• 1 cup Mozzarella Cheese
• 1/2 cup Parmesan Cheese
• 1/2 cup Breadcrumbs
  
  For the Meat:
• 40 gm Ground Beef
• 1/4 cup Onion
• 1/4 cup Parsley (freshly chopped)
• 2 Fresh Tomatoes (chopped)
• 2 tbsp Olive Oil
• Salt and pepper to taste
  
  For the Béchamel sauce:
• 1/2 cup Butter
• 2/3 cup Flour
• 3 cups Warmed Milk
• 3 Eggs

• Place the potato and eggplant slices on an oil pan.
• Put it in the oven for 10 minutes.
• Flip the eggplant and potatoes and cook the other side for another 10 minutes.
• Once eggplant is ready, remove from the pan and let them dry on paper towel.
• Now to prepare the meat, take a large skillet and heat it on high flame.
• Add olive oil, beef, onion, and garlic.
• Next add salt, pepper, and parsley.
• Once the meat has browned add the tomato juice.
• Let the meat cook until all the juice is gone.
• Be sure to stir the meat continuously. Once the meat has cooked, set aside.
• Now to prepare the sauce, heat the butter in a medium pot.
• Mix in the flour and then add 3 cups of milk to the mixture.
• Stir continuously as the mixture begins to thicken.
• Once the mixture begins to boil, it will thicken.
• Once the sauce has begun to thicken, remove it from the heat.
• Now preheat the oven at 325 degrees F.
• Place the potato slices on the bottom of a gresed pan.
• Layer the pan with half of th e sliced eggplants.
• Next, spread about half of the shredded mozzarella cheese and a sprinkle of parmesan cheese.
• Next, add the cooked ground beef. Spread the mixture evenly onto the cheese.
• Place the remaining slices of eggplant over the meat.
• Spread the remainder of the mozzarella cheese on top of the eggplant.
• Before adding sauce to the moussaka, fold in 3 beaten eggs into the sauce.
• Once the eggs are mixed in, pour the sauce evenly over the moussaka.
• Sprinkle some parmesan cheese and about half a cup of breadcrumbs over the moussaka.
• Cook at 325 degrees for 1 hour and enjoy.