Home Heating Moussaka with minced meat and vegetables in a pan. Greek moussaka (μουσακάς). For the meat filling

Moussaka with minced meat and vegetables in a pan. Greek moussaka (μουσακάς). For the meat filling

Greek moussaka with minced meat, eggplant and potatoes step by step with photos

Moussaka with minced meat is the hallmark of Mediterranean cuisine. No one knows the exact history of this dish; it is prepared in many countries, and there are as many cooking options as there are countries themselves. In Greece, eggplants are added to meat; in the Serbian version, tomatoes are offered; in Bulgaria, potatoes are offered. In Arab countries, the dish is served as a cold salad with tomatoes and eggplants. By the way, the origin of the word “moussaka” (emphasis on the last syllable) is Arabic, and it means “chilled”.

I suggest you familiarize yourself with the recipe for Greek moussaka, so beloved by all tourists. In Greece, moussaka is served in both inexpensive cafes and luxury restaurants. But you don’t have to go anywhere to try this delicious casserole; the proposed recipe with photos is as close as possible to the classic Greek one and can easily be used at home. To prepare you will need eggplants, some potatoes, minced lamb and the traditional filling - Bechamel sauce. And of course, almost no Greek dish is complete without cheese and olive oil. Vegetables for casserole can be pre-fried or baked in the oven - do what you like best. In the first version, olive oil is used to lubricate the pan, in the second - vegetables.

Olive oil is a truly Greek product. Virgin oil is the healthiest, it contains a lot of fatty acids (oleic, omega 3 and 9), vitamins A, D, E, K. It is believed that such oil is not used for frying, since all the benefits disappear under the influence of high temperature. But contrary to general opinion, many Italian, Greek, and French chefs fry exclusively with it. There is a way to preserve the maximum benefits of olive oil: fry foods over low to medium heat. If the oil begins to burn and smoke, the temperature has been exceeded. You can also bake vegetables in the oven - the oil will definitely not burn there, if you set the timer, of course.

Greek moussaka is vaguely reminiscent of Italian lasagna, the recipe for which is located. Only instead of dough a vegetable layer is used. Initially, the Greek recipe calls for only eggplants, but modern modifications allow the addition of potatoes and zucchini. Greek eggplant and potato casserole is very filling and stands out a bit among the low-calorie Mediterranean dishes. Traditionally, it is prepared with minced lamb, but it also turns out quite tasty and juicy with pork and beef. You can even try using minced turkey or chicken if you need to reduce the fat content of the dish. What else gives the casserole its flair? This is red wine that is added during the stewing process of meat. And a special Mediterranean aroma is given to the meat dish by a cinnamon stick and mint. How to prepare juicy and tasty moussaka step by step? I'm sharing the recipe!


Ingredients:

for moussaka:

  • 3 eggplants (600-700 g);
  • 4 large potato tubers (600-700 g);
  • 3 small tomatoes (300 g);
  • 1 small onion (300 g);
  • 500 g minced lamb or pork and beef;
  • 200 g mozzarella;
  • 100 ml. dry red wine;
  • 2 cloves of garlic;
  • salt, pepper to taste;
  • cinnamon stick;
  • a few mint leaves;
  • extra virgin olive oil.

for bechamel sauce:

  • 1 l. milk;
  • 100 g butter;
  • 3 tbsp. flour;
  • a pinch of nutmeg;
  • 0.5 tsp Provençal herbs.

Greek moussaka recipe with eggplant, potatoes, minced meat and bechamel sauce

1. Cut the washed eggplants into slices about half a centimeter thick.

2. Salt and leave for 20-30 minutes so that the pieces release juice, which will remove all the bitterness from the eggplant.

3. Cut the potatoes into slices approximately the same thickness as the eggplants.

4. Place the potatoes on a baking sheet lined with baking paper, lightly spray with olive oil and bake for 20 minutes at 200 degrees. It should become soft and brown a little on top.

5. Make cuts on the tomato skin to make it easier to remove.

6. Pour boiling water over the tomatoes and leave for 5 minutes.

7. Meanwhile, finely chop the onion.

Tip: To avoid crying while cutting, chew something, or rinse the knife with cold water.

8. Place the onion in a frying pan with heated olive oil and saute until half cooked.

9. Add the minced meat to the onion and break it up with a spatula, then mix with the onion.

10. You can now remove the skin from the tomatoes. Cut the fruits into small cubes.

11. The minced meat has set and meat juice has started to come out.

12. It's time to add tomatoes to the minced meat.

13. Pour in red wine.

14. Add spices: mint and cinnamon stick.

15. Add water and simmer over low heat.

16. Wash the eggplants and squeeze out the juice, dry with paper towels.

17. We also bake the eggplants until soft (about 20 minutes), brushing a little olive oil on top.

18. Not a single moussaka is complete without Bechamel sauce. Interestingly, the origin of the fill is not Greek, but French! The preparation of the sauce is described in detail. So, melt half the butter over low heat, add flour and mix immediately. Now add warm milk in small portions, stirring continuously. Add salt and pepper, stir and cook for another 2-3 minutes after boiling. Now turn off the heat, add the remaining oil and cover the pan with a lid until it is completely dissolved. Bechamel is ready. It will thicken a little as it hardens.

19. Half of the liquid from the pan has evaporated, leaving the minced meat in the sauce. You can take out a cinnamon stick (it has already served its purpose), add squeezed garlic, stir and remove the pan from the stove.

20. Grate the mozzarella on a fine grater.

21. We begin to assemble moussaka with potatoes and eggplants. Grease the bottom of the pan with bechamel sauce.

22. Place a layer of eggplants in the mold, placing the circles tightly to each other.

23. Place minced meat on top.

24. Sprinkle with a little cheese.

25. Place potatoes and cover with sauce.

26. The next layer is minced meat again.

27. And again sprinkle with cheese.

28. Lay out the remaining eggplants.

29. Pour in all the remaining sauce and mozzarella. Place the moussaka with eggplant in a preheated oven and bake at 180 degrees for 40 minutes.

30. The moussaka is baked, the cheese is beautifully browned. You can garnish the Greek casserole with a sprig of mint and serve. Bon appetit!

A hearty, multi-layered dish baked in the oven - Greek masaka with eggplant! Cook at home!

In Greece, moussaka is served in both inexpensive cafes and luxury restaurants. But you don’t have to go anywhere to try this delicious casserole; the proposed recipe with photos is as close as possible to the classic Greek one and can easily be used at home. To prepare you will need eggplants, some potatoes, minced lamb and the traditional filling - Bechamel sauce. And of course, almost no Greek dish is complete without cheese and olive oil. Vegetables for casserole can be pre-fried or baked in the oven - do what you like best. In the first version, olive oil is used to lubricate the pan, in the second - vegetables.

  • 3 eggplants (600-700 g);
  • 4 large potato tubers (600-700 g);
  • 3 small tomatoes (300 g);
  • 1 small onion (300 g);
  • 500 g minced lamb or pork and beef;
  • 200 g mozzarella;
  • 100 ml. dry red wine;
  • 2 cloves of garlic;
  • salt, pepper to taste;
  • cinnamon stick;
  • a few mint leaves;
  • extra virgin olive oil.

For the Bechamel sauce:

  • 1 l. milk;
  • 100 g butter;
  • 3 tbsp. flour;
  • a pinch of nutmeg;
  • 0.5 tsp Provençal herbs.

Cut the washed eggplants into slices about half a centimeter thick.

Salt and leave for 20-30 minutes so that the pieces release juice, which will remove all the bitterness from the eggplant.

Cut the potatoes into slices approximately the same thickness as the eggplants.

Place the potatoes on a baking sheet lined with baking paper, lightly spray with olive oil and bake for 20 minutes at 200 degrees. It should become soft and brown a little on top.

We make cuts in the skin of the tomatoes to make it easier to remove.

Pour boiling water over the tomatoes and leave for 5 minutes.

Meanwhile, finely chop the onion.

Place the onion in a frying pan with heated olive oil and sauté until half cooked.

Add the minced meat to the onion and break it up with a spatula, then mix with the onion.

You can now remove the skin from the tomatoes. Cut the fruits into small cubes.

The minced meat set and meat juice began to come out.

It's time to add tomatoes to the minced meat.

Pour in red wine.

Add spices: mint and cinnamon stick.

Add water and simmer over low heat.

Wash the eggplants and squeeze out the juice, dry with paper towels.

We also bake the eggplants until soft (about 20 minutes), brushing a little olive oil on top.

No moussaka is complete without Bechamel sauce. Interestingly, the origin of the fill is not Greek, but French! The preparation of the sauce is described in detail. So, melt half the butter over low heat, add flour and mix immediately. Now add warm milk in small portions, stirring continuously. Add salt and pepper, stir and cook for another 2-3 minutes after boiling. Now turn off the heat, add the remaining oil and cover the pan with a lid until it is completely dissolved. Bechamel is ready. It will thicken a little as it hardens.

Half of the liquid from the pan has evaporated, leaving the minced meat in the sauce. You can take out a cinnamon stick (it has already served its purpose), add squeezed garlic, stir and remove the pan from the stove.

Grate the mozzarella on a fine grater.

We begin to assemble moussaka with potatoes and eggplants. Grease the bottom of the pan with bechamel sauce.

Place a layer of eggplants in the mold, placing the circles tightly to each other.

Place minced meat on top.

Sprinkle with a little cheese.

Place potatoes and cover with sauce.

The next layer is minced meat again.

And again sprinkle with cheese.

Place the remaining eggplants.

Pour in all the remaining sauce and mozzarella. Place the moussaka with eggplant in a preheated oven and bake at 180 degrees for 40 minutes.

The moussaka was baked and the cheese was nicely browned. You can garnish the Greek casserole with a sprig of mint and serve. Bon appetit!

Recipe 2: moussaka with eggplant (step-by-step photos)

Moussaka (casserole) is a traditional eggplant dish in the Balkans and the Middle East. Different countries have their own original recipes. Classic Greek moussaka is an incredibly tasty dish, reminiscent of Italian lasagna with two types of sauces, but instead of layers of dough, thinly sliced ​​and fried eggplants are placed in it - this is a rather difficult dish to prepare and takes a lot of time. My recipe is a little simpler, but also very tasty.

  • minced meat 400-500 gr
  • onion 1-2 pcs
  • 5 eggplants (medium)
  • tomatoes 5 pcs
  • eggs 6 pcs
  • sour cream 2-3 tbsp.
  • cheese 250 gr
  • dry provencal herbs
  • ground black pepper
  • vegetable oil for frying

You will also need a baking dish approximately 38x25 cm with a side height of at least 5 cm.

Tip: you can fry the minced meat and eggplants in advance, for example, in the evening, and bake the moussaka the next day.

Chop the onion and fry it in oil until soft, 5-10 minutes.

Add minced meat to the onion. Fry the minced meat for 10-15 minutes. Stir to break up any meat lumps. Season with salt and pepper. You can add 0.5 cups of dry wine and wait for it to evaporate.

Cut off the stem of the eggplant and peel it. Cut into slices 1-1.5 cm thick.

Take a clean frying pan ( or wash the pan after frying the minced meat).Fry the eggplants in vegetable oil on both sides.

When frying, eggplants absorb a lot of oil, so be prepared for the fact that you will have to add it all the time. You can reduce the amount of oil absorbed by rolling the eggplants in flour before frying.

but it is better to put the fried eggplants in a colander and press lightly so that the excess oil comes out.

Grate the cheese.

Prepare the tomatoes - peel them and cut them into slices. To do this, cut the top of the tomato, place it in a bowl and pour boiling water over it for half a minute. Drain the boiling water, rinse with cold water - now the skin can be easily removed. If the tomato is hard and unripe, keep it in boiling water longer.

It is better to cut tomatoes into round slices. Like this.

Place the fried eggplants in a baking dish, add salt and pepper, and add dry herbs.

Sprinkle eggplant with cheese.

Now fried minced meat.

Sprinkle with cheese.

The last layer is tomatoes, salt, pepper, herbs.

Tip: if you have a deep pan, you can make another layer of fried eggplants - buy more eggplants or choose large fruits.

Sprinkle with cheese.

Beat eggs with sour cream, add a little salt.

You can do this using a blender.

Fill the pan with the whipped mixture.

Bake the moussaka in a preheated oven at 200º C for 35-40 minutes.

The moussaka is ready and smells delicious.

Juicy, tender, with melted cheese inside - it just melts in your mouth! They will definitely ask you for more!

Recipe 3: Moussaka with Eggplant and Potatoes

Today I want to offer you an incredibly delicious recipe for classic moussaka with potatoes and eggplant. This dish is very satisfying and its taste is perfect; you can eat several servings of moussaka at a time if you don’t stop in time. Moussaka can easily be presented to guests, believe me, they will definitely appreciate and be grateful to you for such a dish. In addition to potatoes and eggplants, the dish contains Bechamel sauce, minced meat and onions are also fried separately, with the addition of tomato sauce or paste, the collected moussaka is mashed with cheese and cooked in the oven. The process is not very complicated, not too fast, but the result is worth the wait. You can serve moussaka with herbs and fresh vegetables or pickles.

  • potatoes – 4-5 pcs.,
  • eggplants – 1 pc.,
  • onion – 1 pc.,
  • minced meat – 400 g,
  • tomato paste – 1 tbsp.,
  • vegetable oil – 80 ml,
  • milk – 400 ml,
  • butter – 70 g,
  • wheat flour – 1 tbsp.,
  • nutmeg, ground black pepper, paprika - to taste,
  • hard cheese – 100 g,
  • garlic – 2 cloves.

Prepare all the necessary ingredients. Take a frying pan, add a little oil and heat it up. Peel the onions, rinse and cut the onions into cubes, place the onions in a frying pan. Add minced meat to the onion.

Fry the minced meat and onion for 10 minutes, breaking up the minced meat with a spatula as you go. Add tomato paste, a couple of cloves of garlic, cut into small cubes, add a little water, salt, pepper, paprika. Simmer all ingredients until the tomato sauce has evaporated.

Next, prepare the bechamel - melt the butter in a saucepan, add a spoonful of wheat flour, mix well. After that, pour in the milk in a thin stream and stir constantly with a whisk; the heat on the stove should be moderate.

Boil the bechamel until thick, add a pinch of nutmeg and ground pepper.

Cut the eggplants and fry in vegetable oil.

Prepare the pan for the oven, pour a little bechamel into the pan. Cut the peeled potatoes into slices. Place a third of the potatoes on the sauce. Add salt.

Place the cooked minced meat on top of the potatoes.

Place half of the eggplants on top of the minced meat.

Pour sauce over eggplants. Repeat all layers again - potatoes, minced meat, eggplant.

Make the final layer of potatoes. Grate the cheese on a fine or medium grater and grate the prepared dish with cheese.

Pour the remaining sauce over the moussaka.

Seal the pan and place in the oven. Cook the moussaka at 180 degrees for 45 minutes, then print out the form and brown for another 15 minutes. You can immediately serve the dish to the table.

Bon appetit!

Recipe 4, step by step: moussaka with minced meat and eggplant

Moussaka with eggplant and minced meat may seem familiar and familiar to you, even despite the unusual name. However, don't rush to conclusions. Of course, what could be new in baking vegetables with meat in the oven? But the secret is that all the ingredients of the dish are cooked simultaneously and in their own juices. Not a single vegetable or even meat is prepared in advance. Thanks to this, all products retain their beneficial properties and natural taste. You can also make this casserole completely vegetarian. This dish is suitable for a diet menu.

If this is your first time encountering a similar dish, then we will tell you how to prepare moussaka with eggplant in the classic Greek way. A step-by-step recipe with photos will clearly demonstrate each of the stages of its preparation at home.

The name of the dish translates as “chilled”. Therefore, very often moussaka is served not as a main course, but as a salad. The secret to the rich taste of the dish lies in a specially prepared sauce, details of which you will learn in the recipe.

Let's start cooking.

  • tomato - 3-4 pcs.
  • eggplant - 1-2 pcs
  • potatoes - 6 pcs
  • minced meat - 1 kg
  • onions - 2 pcs
  • garlic - 2 cloves
  • milk - 250 ml
  • sour cream - 150 ml
  • wheat flour - 2 tbsp.
  • butter - 150 g
  • vegetable oil - 2 tbsp.
  • bay leaf - 1-2 pcs
  • fresh herbs - to taste
  • ground black pepper - to taste

Prepare all the necessary ingredients and make sure you don't forget anything.

First of all, we will wash and peel the vegetables, if necessary. To rid eggplants of bitterness, cut them into rings and sprinkle with salt. Leave it like this for 20 minutes. After the required time has passed, rinse off the salt under running water and dry the eggplants with a paper towel. Next, take a suitable mold and grease it with oil. The first layer will be eggplants. Peel the onion and cut into rings; it will be the second layer. We also cut the potatoes into rings and place them on top of the onions. The final layer will be tomatoes. Salt and pepper each layer to taste.

Place a thick layer of minced meat on top of the tomatoes. If you did not purchase ready-made minced meat, but fresh meat, then pass it through a meat grinder along with onions and garlic, season with salt and pepper and then lay it in a thick layer on top of the tomatoes.

Place all vegetable layers, except tomatoes, again in the same order. Sprinkle the potatoes generously with spices, herbs and herbs to taste.

Let's prepare the sauce. To do this, heat the frying pan with butter and add flour to it. Cook the mixture for about 2 minutes, stirring occasionally. Then add milk to the pan and bring to a boil. Add sour cream, salt and pepper. Mix everything thoroughly and heat it up, without bringing it to a boil.

When the sauce is ready, pour it into the form with vegetables and meat.

Preheat the oven to 175 degrees. Place the prepared pan in the oven and cook for 1 hour.

Cool the finished dish and serve. Eggplant moussaka with minced meat is ready.

Recipe 5: Greek moussaka with eggplant (step by step)

There are a huge number of recipes for making moussaka; each country in this region prepares it differently. But most importantly, when preparing moussaka, a huge amount of spices and herbs are used, the composition of which is also different in each country. So, if you like to experiment, if you are ready to try different directions in national dishes, our photos of step-by-step preparation of moussaka are just for you. Cook delicious and appetizing meals with us, delight your loved ones with your culinary delights.

for the base:

  • Beef or lamb meat - 500 grams
  • Eggplants - 400 grams
  • Potatoes - 300 grams
  • Tomatoes - 100 grams
  • Onion - 100 grams
  • Garlic - 2-3 cloves
  • Dry red wine – 150 grams
  • Egg - 1 piece
  • Sunflower oil - 100 grams
  • Salt - 20 grams
  • Allspice black pepper – 15 grams
  • Ground coriander - 10 grams
  • Ground thyme - 10 grams
  • Ground oregano - 10 grams

for bechamel sauce:

  • Butter - 100 grams
  • Cheese - 100 grams
  • Milk - 250 grams
  • Premium flour - 70 grams
  • Chicken egg - 1 piece
  • Salt - 10 grams
  • Allspice black pepper – 10 grams

Rinse the meat under running water and cut into large pieces.

Roll the chopped meat into minced meat. For moussaka, it is advisable to use your own minced meat, it will make the dish tender and tasty.

Wash the eggplants, cut them into thin long slices, sprinkle the slices generously with salt. Place in a bowl to let the eggplants release their juice.

Pour sunflower oil into a heated frying pan and add minced meat for frying.

Remove the skin from the onion and chop it finely and thinly.

Place the onion in the frying pan with the minced meat and mix everything.

Wash the potatoes and thinly remove the skin.

Cut the peeled potatoes into slices.

At this point, the eggplants will “give” juice, turn the slices over and check if the juice is released well.

Pour boiling water over the tomatoes; as soon as the skin cracks, remove it and cut it into cubes.

Peel the garlic and finely chop it.

Add chopped tomatoes and garlic to the frying pan with the minced meat. Season the contents of the pan with salt and pepper, mix the minced meat well so that the salt and pepper are evenly distributed.

Pour dry red wine into the minced meat, reduce the gas, cover the pan tightly with a lid, and simmer for about 15 minutes.

Squeeze the juice out of the eggplants.

Grease a baking tray well with sunflower oil, place the eggplants on it, and place in a preheated oven to dry.

All the ingredients for the moussaka are ready, now let’s prepare the bechamel sauce. To do this, put the butter in a saucepan, place it on the burner, and melt the butter.

The butter should not just melt, but boil.

Add flour to the boiling oil.

Whisk the mixture thoroughly to avoid the slightest lumps.

When the flour mixture has cooled slightly, pour milk and black pepper into the saucepan, beat the mixture again and boil for another 1-2 minutes.

Break the egg into the slightly cooled mixture and beat the mixture well.

The moussaka sauce is ready. Let's start preparing the dish.

Grate the cheese on a coarse grater.

Break the egg into the prepared minced meat and mix thoroughly, evenly distributing it over the entire amount of minced meat.

Grease the bottom of the baking dish generously with sunflower oil. Place the chopped potatoes in an overlapping shape.

Cover the layer of potatoes with a layer of baked eggplants.

Then place minced meat on top of the eggplant layer and another layer of eggplant.

Sprinkle the eggplants with grated cheese and place a layer of bechamel sauce on top. Place it in an oven preheated to 100 degrees to bake.

After 40 minutes, the Greek moussaka will be golden brown, which means it’s ready.

Serve the moussaka directly in the baking dish; cut into portions directly while hot. It is also customary to serve delicious crispy homemade bread and wine with moussaka.

Recipe 6: classic moussaka with eggplant

Today on our menu is a hearty multi-layered dish - Greek moussaka with eggplant, meat and potatoes. After preliminary preparation, all components are placed in a mold and simmered in the oven under a dense mixture of Bechamel sauce and cheese, which serves as a kind of lid. Thanks to this sealing, the products beneficially reveal and combine their aromas and tastes, and the final dish turns out rich, soft and incredibly appetizing!

Moussaka is not prepared very quickly, but after tasting, all the effort spent will be fully justified! For the recipe we choose juicy, not lean minced meat, meaty tomatoes and high-quality easy-melting cheese. If you do not neglect the recommendations, the dish will turn out delicious and truly impeccable!

  • eggplants - 1 kg;
  • minced meat - 800 g;
  • dry white wine - 180 ml;
  • ground cinnamon - 1⁄2 teaspoon;
  • potatoes - 500 g;
  • fresh tomatoes - 300 g;
  • cheese - 50-70 g;
  • onion - 1 pc.;
  • salt, pepper - to taste;
  • vegetable oil (for frying).

For the sauce:

  • milk - 800 ml;
  • butter - 70 g;
  • flour - 50 g;
  • cheese - 200 g;
  • eggs - 3 pcs.;
  • nutmeg - a pinch;
  • salt - to taste.

After removing the husk, finely chop the onion. Choose a large, deep frying pan, fry the slices in refined oil until light golden brown.

Add minced meat to the browned onion. We wait until the red-pink meat mass turns completely beige. Stir the minced meat periodically, breaking up large pieces with a spatula.

At the same time, we are working on tomatoes - we make a cross-shaped cut on the peel, and then lower the fruits into a container with boiling water. After a couple of minutes, rinse the tomatoes with cold water and separate the steamed skin.

Pour dry wine into the lightened minced meat.

Finely chop the peeled tomatoes or grind them in a blender bowl and add to the meat mixture.

Salt/pepper, add cinnamon, mix the contents of the pan thoroughly. Without covering with a lid, keep the mixture over low heat - completely evaporate the moisture. At this point, the meat component of the dish is ready!

Peel the potatoes and fill them with water. Bring to a boil and cook for about 10 minutes (until half cooked). After draining the liquid, cool the boiled tubers.

Melt butter in a saucepan or rimmed frying pan over low heat. Add flour, fry while stirring for 30-40 seconds.

Add warm milk in small portions, stirring very thoroughly after each added portion. Continuing to stir continuously and intensively, bring the Bechamel to a boil over low heat.

Add nutmeg and finely grated cheese (200 g).

Stir until the cheese shavings are completely melted, add salt to taste.

Transfer to a convenient work bowl and cool the cheese and milk mixture until warm. Add the eggs one at a time, and after each one carefully stir the mixture with a whisk.

It remains to prepare the last component for the Greek multi-layer dish. Cut the eggplants into longitudinal slices about 3 mm thick. If there is a suspicion that the fruits are bitter, sprinkle the slices with salt and let them settle, then rinse the plates with water and dry them.

Lubricate the eggplant strips with vegetable oil on both sides. Fry in a dry frying pan until lightly charred. On average it takes 3-4 minutes per side. Place the finished plates on a paper towel to absorb excess fat.

Let's move on to “assembling” the dish. Cut the potatoes boiled until half cooked into slices 2-3 mm thick. Spread over the bottom of a heatproof dish and lightly sprinkle with salt. We choose a container with high sides, approximately 23x30 cm in size (no less).

Next, distribute the minced meat evenly.

We hide the meat layer under the remains of the eggplants.

The final step is to distribute the sauce.

Greek moussaka is baked for about 30-40 minutes at 180 degrees. About 10-15 minutes before the end of the process, sprinkle the layer of sauce with the remaining cheese, grating with fine shavings.

Serve the dish hot, cutting into portions.

Greek moussaka with eggplant is ready! Bon appetit!

Recipe 7: Moussaka with potatoes, eggplant and minced meat

Catch an idea for a hearty and tasty dinner - Greek moussaka with eggplant and potatoes. This dish combines everything we love: baked vegetables, juicy minced meat, delicate sauce and delicious melted cheese. This is a great homemade dish for the whole family! What could be better?

  • Mixed minced meat 1 kilogram
  • Onions 3 pieces
  • Garlic 3 cloves
  • Tomatoes 400 grams or 2 tablespoons of tomato paste
  • Vegetable oil 3 tablespoons
  • White wine 150 milliliters
  • Salt 1 teaspoon
  • Sugar 1 teaspoon
  • Ground pepper ½ teaspoon
  • Thyme ½ teaspoon
  • Oregano ½ teaspoon
  • Sweet paprika ½ teaspoon
  • Dried parsley ½ teaspoon
  • Dried dill ½ teaspoon
  • Eggplants 2 pieces (large)
  • Potatoes 2 pieces (large)
  • Grated cheese 3 tablespoons
  • Vegetable oil 100 milliliters
  • Salt 1 teaspoon

Bechamel sauce

  • Butter 70 grams
  • Wheat flour 2 tablespoons
  • Yogurt or milk 250 milliliters
  • Grated cheese 3 tablespoons
  • Eggs 2 pieces
  • Salt to taste
  • Pepper to taste

Wash the eggplants, cut into slices about 1 centimeter, place them in a colander, sprinkle with salt and leave to drain to remove the bitter juice. Leave for 15-20 minutes, and then be sure to rinse and dry well.

Melt the butter in a frying pan, stirring constantly.

Add the flour and continue stirring, frying for 1 minute until the mixture is golden brown.

Pour in natural yogurt or milk and mix everything without removing from heat until the sauce becomes homogeneous. Then add the grated cheese and mix everything very well again, heating until the sauce becomes smooth again. Remove from heat after a minute and cool.

Add the eggs to the cooled sauce and mix very well.

You should get a homogeneous mass without lumps, but with pieces of grated cheese, which has already melted considerably.

Heat the oil in a frying pan and fry the onion, chopped into small cubes, with a pinch of salt until transparent.

Add minced meat, preferably mixed, and continue cooking.

When the minced meat begins to change color, add spices and the remaining salt to it.

Pour in wine and tomato paste or peeled and finely chopped fresh tomatoes.

Simmer everything over medium heat for 30 minutes or until you have a thick meat sauce. By the way, with fresh tomatoes it turns out tastier and more aromatic than with tomato paste.

Peel the potatoes, cut into thin pieces and fry in a large amount of vegetable oil until golden brown. Fry in batches until you get crispy outside chips. After frying, remove excess oil with paper towels.

Fry the eggplants in the same way as potatoes, in batches and in enough oil. Please note that these vegetables are very greedy for oil.
Be sure to dry the eggplant slices after frying.

Once all the ingredients and sauces are prepared, all that's left is to throw it together and bake. Choose a tall dish and place fried eggplants on its bottom, using half of the vegetables.

Place a layer of meat on top of the eggplants, using half of all the minced meat.

Place potatoes on the meat.

Afterwards there is another layer of minced meat.

And place the remaining eggplants on the meat.

Pour bechamel sauce over everything and sprinkle with grated cheese.

Bake in an oven preheated to 180 degrees for 60 minutes. Then remove the moussaka pan and leave the casserole to cool at room temperature for 30 minutes. Once cooled, the moussaka can be easily cut into portions.

Greek moussaka with eggplant and potatoes is served as a main course. You can supplement it with salad, pickled cucumbers or sour cream, natural yogurt. This is a tasty and satisfying dish for every day, relevant both in summer and winter. Bon appetit!

Recipe 8: moussaka with eggplant and potatoes (with photo)

Moussaka with a delicious crust.

  • Minced meat – 500 g
  • Eggplants – 600 g
  • Potatoes – 500 g
  • Tomatoes – 400 g
  • Onions – 2 heads
  • Garlic – 2 cloves
  • Dried thyme – 1 teaspoon
  • Milk – 1 glass
  • Egg – 3 pcs.
  • Cheese – 100 g
  • Vegetable oil – 6 tbsp. spoons
  • Salt, ground black pepper - to taste

Wash the potatoes, peel them, cut them into circles and cook for 5 minutes in salted water. Drain in a colander and let the water drain.

Wash the eggplants, cut them lengthwise into slices and fry in vegetable oil on both sides.

Pour boiling water over the tomatoes, peel them and cut into thin slices.

Peel onions and garlic. Chop the onion and lightly brown in vegetable oil.

Add minced meat and simmer over medium heat for 20-25 minutes.

Add the pressed garlic and season with salt, pepper and thyme. Add tomatoes and simmer for 10 minutes.

Beat milk with eggs, salt and pepper. Add cheese shavings and stir.

Place minced meat, eggplants and potatoes in layers in a greased baking dish, add salt and pepper. Pour the resulting mixture over the moussaka and place in the oven.

Bake for 15 minutes until golden brown.

Bon appetit.

Recipe 9: Greek Moussaka with Eggplant

  • Minced meat - 250-300 g
  • Potatoes (medium) - 2 pcs.
  • Eggplant (medium) - 2 pcs
  • Bell pepper - 1 piece
  • Onion - 1 piece
  • Tomato - 1 piece
  • Tomato paste - 1 tbsp. l.
  • Dutch cheese (or any other hard variety) - 100-150 g
  • Black pepper
  • Vegetable oil
  • Garlic - 1 tooth.

Cut the eggplants into slices, add salt, leave for 15 minutes. Then rinse and dry. Fry in vegetable oil on both sides.

Also cut the potatoes into slices and fry on both sides.

Finely chop the onion and garlic and fry.

Add minced meat. Grate the tomato, add to the onion and minced meat, mix well.

Add tomato paste, pepper and salt. mix. Simmer for 10 minutes.

Cut the pepper into cubes and lightly fry.

Place in the mold in layers: potatoes - eggplants - peppers - minced meat sauce and tomato.

Sprinkle with coarsely grated cheese.

Bake for 30-40 minutes. in the oven at 180 degrees.

Bon appetit!

Recipe 10: Homemade Moussaka with Eggplant

Moussaka is a dish of eastern peoples. In Moldova, Bulgaria, Greece - each of these countries has its own options for its preparation. Today we have Greek moussaka with eggplant. The classic recipe for this dish consists of layers of eggplant, minced meat and tomatoes, seasoned with white sauce and baked in the oven. The classic moussaka recipe with the photo, which you will see below, also contains potatoes, which is also an acceptable option for this dish.

But for the white sauce we used kefir-cheese sauce, instead of the more common Bechamel sauce. This addition allowed this dish to become lighter, because we did not use either flour or butter, as in the Bechamel sauce. The taste of the finished dish is not noticeable at all.

  • Eggplants – 1.5 kg.
  • Boiled potatoes – 1 kg.
  • Tomatoes – 800 g.
  • Cheese – 200 g.
  • Minced meat – 400-500 g.
  • Onion – 1 pc. large
  • Garlic – 4-5 cloves
  • Kefir – 250 ml.
  • Eggs – 3 pcs.
  • Salt, pepper - to taste
  • Vegetable oil - for frying.

First, let's prepare the necessary ingredients. Minced meat for moussaka is usually made from lamb, but if you don’t have this product, you can replace it with minced beef or pork. Potatoes must not be boiled until fully cooked, otherwise they will disintegrate, and in the finished dish they can turn into mashed potatoes, but we need crispy slices.

Cut the eggplants into circles or lengthwise into thin slices. Season with salt, lightly knead with your hands and leave for 20 minutes.

While excess bitterness comes out of the eggplant, finely chop the garlic.

Also finely chop the onion.

Sauté onions and garlic in a small amount of vegetable oil.

Add minced meat and fry it along with onion and garlic. Salt and pepper. Put the finished minced meat aside for now.

Rinse the eggplants with cold water. The water will be dark - this is the release of substances that cause bitterness. Place the eggplants on a kitchen towel and dry - otherwise they will “shoot” when frying.

Fry the eggplants on both sides in vegetable oil.

A little trick: if you haven’t dried the eggplants enough and they still “shoot” a lot, try putting them first in a dry, heated frying pan and adding oil after a minute. During this time, the water will evaporate and will not produce such an effect.

Prepare the sauce. Classic Greek moussaka, we provide a step-by-step recipe with photos here, often contains Bechamel sauce, but we will replace it without “loss” in taste and benefits. “Béchamel” is a thick sauce, and we will also make its kefir “substitute” thick.

To do this, divide the eggs into yolks and whites.

Beat the yolks with kefir, pepper and add a little salt.

Beat the whites into a strong foam with a pinch of salt. You need to beat the whites with the yolks well washed and dry with a mixer whisk, this is the only way they will beat well.

Grate the cheese on a fine grater.

Mix the cheese and yolk-kefir mixture, carefully fold in the whipped whites.

Cut the potatoes into slices.

Also cut the tomatoes into slices.

Now that we have all the ingredients ready, it's time to assemble our moussaka. Place the potatoes on a baking sheet (preferably non-stick or lined with foil), greased with oil.

Place half of the fried eggplants on top of the potatoes.

Brush half of the sauce over the eggplants.

Place the minced meat on the sauce.

An appetizing aroma is already spreading through the house - moussaka with minced meat and eggplant is ready, the recipe with a photo of which we showed you. It's best to serve it hot. Bon appetit!

When traveling around Greece, tourists do not miss the opportunity to get acquainted with the local cuisine. Many people enjoy the savory taste of traditional Mediterranean dishes, which is why, upon returning to their native land, travelers often try to replicate the creations of Greek chefs at home. Among the popular dishes are Greek salad, Tzatziki, Taramasalata and Greek Moussaka with eggplant, the recipe for which we will give in today’s article. After reading the material, you will learn how to prepare classic Moussaka, as well as what variations of this dish there are.

Every restaurant, cafe or tavern in Greece serves traditional Moussaka - a layered Greek casserole with eggplant, minced meat and creamy sauce. In appearance and cooking technology, it is very similar to Italian lasagna, with the only difference being that the Greeks use vegetables instead of pasta sheets. This dish is also associated with French cuisine, because the casserole is topped with the famous béchamel sauce.

This combination of European flavor notes with traditional Greek products is due to the fact that the creator of Moussaka, chef Nikos Tselemendis, not only loved the national cuisine, but also appreciated the culinary discoveries of other countries. As a result of the hobbies and experiments of the Greek chef, a classic recipe for Greek Moussaka with eggplant and béchamel sauce was born. Let's look at the detailed composition of this original recipe.

Ingredients

It is difficult to surprise modern gourmets, so classic recipes are constantly undergoing changes in the composition of ingredients or production method. We will also get acquainted with the variations of the Greek casserole, but first we will look at the age-old classics.

Traditional Moussaka is made from eggplant and minced lamb. Lamb is a favorite meat of the Greeks, and will not tolerate replacement by other types of meat delicacies. Beef, pork, chicken and turkey are a completely different taste for a Greek dish.

This is the complete list containing the main ingredients of Moussaka:

  • Eggplants – 1 kg;
  • Minced lamb – 500-700 gr.;
  • Onions – 2 pcs.;
  • Tomatoes- 3 pcs.;
  • Oilolive – 2 tbsp;
  • Cheese – 100 gr.;
  • Dry white wine – 150 ml.

In addition, you need to stock up on spices and ingredients to prepare the sauce.

The composition and proportions of spices depend entirely on the preferences of the cook. Sometimes Eggplant Moussaka contains only ground pepper, salt and nutmeg. But in most cases, the dish is seasoned with a whole mixture of herbs. For a rich taste, add a sprig of cinnamon, nutmeg, oregano, lemon zest, bay leaf, salt, red pepper and regular ground pepper to the minced meat.

The Greek casserole is filled with bechamel sauce, for which you will need the following products:

  • Milk – 0.5 l.;
  • Butter – 90 gr.;
  • Egg – 2 pcs.;
  • Cheese – 150 gr;
  • Flour – 2 tbsp.

General cooking principles

Preparing Moussaka is a rather lengthy process, consisting of several preparatory stages. The table below contains a description of each stage and important notes on the preparation technology.

Greek moussaka with eggplant
Stage Description Nuances and comments
1 Slicing eggplants. At the discretion of the cook, you can cut the vegetables lengthwise into large slices, or crosswise into round pieces. Most cooks prefer to peel the skin, but in the classic recipe, eggplants are added to the dish with the skin. During the cooking process, it softens and does not interfere with enjoying the finished dish. To prevent vegetables from becoming bitter, after cutting, keep them for 20-30 minutes in a “salt bath” (2 tablespoons of salt per 1 liter of water). After the procedure, dry the slices with a paper towel.
2 Preparing tomatoes. Tomatoes are peeled and cut into circles. Before assembling the layers, saute the tomatoes a little in a frying pan. To easily remove the skin, immerse the cut vegetables in boiling water for 1 minute, then rinse with cold water and remove the skin.
3 Roasting and stewing

(onions, minced meat, tomatoes, wine, spices).

Peeled and finely chopped onions are placed in a heated frying pan. When the color turns golden, add minced meat to the onion, mix thoroughly and continue frying. When the meat begins to release juice, it is seasoned with spices and poured with wine and water. The meat component is left to simmer until the liquid evaporates. Products are fried exclusively in olive oil.

Lamb is used as minced meat, but in extreme cases, it can be replaced with beef.

4 Roasting eggplants While the meat is stewing, fry the prepared eggplant slices in a separate frying pan. Fry over high heat, no more than 1 minute for each side of the vegetable.
5 Preparing the sauce Place butter in a frying pan and heat it up a little. Then add flour to the butter and fry until golden brown. Slowly pour milk into the mixture, stir, and bring the mixture to the consistency of liquid sour cream, then remove from heat. Beat the eggs a little and quickly pour them into the prepared mixture. All that remains is to add the grated cheese, season the sauce with nutmeg and salt, and mix thoroughly again. The base is cooked over low heat, stirring constantly. Milk and eggs are added carefully so that they do not curdle ahead of time.
6 Assembling layers The prepared products are placed in a baking dish in the following order:
  • Eggplants (1/2 part);
  • Minced meat (1/2);
  • Tomatoes;
  • Eggplant;
  • Ground meat;
  • Bechamel sauce;
  • Grated cheese.

The dish is placed in a preheated oven and baked for 40-50 minutes at a temperature of 180 degrees.

Before serving, the vegetable casserole should steep for 15-20 minutes.

This is how traditional Greek food is prepared. Now let's look at popular variations of recipes.

Moussaka recipes

In addition to the classic method of production, there are many delicious variations of this dish. For example, Moussaka with eggplants and potatoes, Lenten casserole, Moussaka with rice and more than 14 recipes for cooking this dish in the oven. In addition, often the meat used is not lamb or beef, but chicken and pork. And the composition of spices for snacks is completely inexhaustible. Chili, cinnamon, garlic, dill and parsley, nutmeg, ground black pepper - Moussaka goes with everything.

Classic recipe for Greek moussaka with eggplant and potatoes

This variation differs from the classic dish “Greek Moussaka with minced meat and eggplant” only in the presence of potatoes. The process steps are:

  1. Coarsely chop the eggplants, potatoes and tomatoes. Heat the vegetables separately in a frying pan until half cooked.
  2. Fry the minced meat, adding a little parsley, salt, garlic, as well as olive oil and pepper.
  3. Prepare Bechamel. Fry the flour in butter, slowly adding milk (500 ml) to the mixture. Remove the thickened mass from the heat and add beaten eggs (2 pieces), season with nutmeg and mix.
  4. Lay everything out in layers: potatoes, eggplants, minced meat, tomatoes, again eggplants and minced meat. Pour over the sauce and add a topping of grated hard cheese (150 gr.). Place in the oven.

Moussaka is baked with potatoes for about 60-80 minutes.

Vegetarian (Lenten) moussaka in Greek

Preparing a classic Moussaka recipe with eggplant means getting a huge portion of calories. If you are a supporter of a lighter and healthier diet, then you can replace the composition of the products and prepare vegetarian Moussaka.

Required Ingredients:

  • carrots (2),
  • potatoes (5),
  • celery (100g),
  • green beans (500g),
  • rice (half a cup),
  • eggs (4),
  • milk (200 ml),
  • olive or vegetable oil (50 ml),
  • onions (2).

The onion is finely chopped, the carrots and celery are grated, after which the vegetables are placed in a frying pan and fried. Separately boil rice, beans and potatoes. The finished beans are cut into pieces, and the potatoes are grated on a coarse grater. The prepared products are laid out in layers in the mold, which are done in the following order:

  • potato;
  • fried vegetables;
  • rice;
  • beans.

The sauce is made from a mixture of eggs and milk, but classic Bechamel is also acceptable. Vegetarian Moussaka is baked for only 20 minutes at 180 degrees.

For lean dishes, in addition to rice, beans or carrots, cooks also use other vegetables. Therefore, Moussaka with cabbage, bell pepper, pumpkin, green peas, etc. is not at all uncommon.

Greek moussaka with eggplant and zucchini

Many people like to combine zucchini and eggplant in Moussaka, which makes the dish more juicy and rich.

This casserole is prepared with minced meat (meat mixtures from lamb, beef or veal are acceptable), the only difference is the amount of vegetables. Zucchini is chopped and cooked in the same way as eggplant, you can even fry the vegetables together. The only thing we note is that zucchini should not be soaked in water or kept in salt, because... they will lose their consistency.

Variation with eggplant and rice

Another recipe for people who do not accept meat and high-calorie pastas. Moussaka is prepared a little differently with rice, so complete step-by-step instructions for preparing the dish are provided.

  1. Eggplants (2 pcs.) are peeled, cut into large slices and fried. Place the fried vegetables on paper to drain off excess oil.
  2. Rice (150 g) and white beans (300 g) are boiled until tender and mixed with each other.
  3. Tomatoes (3 pcs.) are finely chopped and sautéed in a frying pan with herbs (to taste).
  4. The prepared products are placed in the mold in the following sequence: eggplants - tomatoes - rice and beans - tomatoes - eggplants. The dish is baked for 30 minutes.

Ready Moussaka is served without sauce, but with a sprinkling of fresh herbs.

A traditional Greek dish is prepared very tasty using a slow cooker. Thanks to the gentle heating of the bowl, the Moussaka tastes more delicate.

Ingredients for the dish:

  • eggplants – 2 pcs.,
  • onion – 1 piece,
  • minced meat – 500 g,
  • eggs – 2 pcs,
  • cheese – 150 gr,
  • sour cream – 2 tbsp,
  • flour – 2 tbsp,
  • tomato paste – 1 tbsp,
  • butter – 1 tbsp.,
  • garlic – 1 clove.

Cooking process

Cut the eggplants into slices and let sit for 20 minutes. in a salt bath, dry. Chop the onion and garlic, fry in the “Baking” mode until golden brown. Add the seasoned minced meat to the onions and continue cooking for another 20 minutes. Season the mixture with tomato paste, leave to simmer in the same mode for 10 minutes

During this time, thoroughly mix the grated cheese, eggs and sour cream, achieving a homogeneous thick mass. Open the bowl, place the eggplants on top of the minced meat and pour the sauce over the dish. Leave to cook for another 20 minutes until the vegetables are browned.

Moussaka with chicken and eggplant

Just as salads and casseroles with chicken are popular and tasty, Greek Moussaka goes well with poultry. The cooking method is similar to the classic recipe, only instead of minced meat, chicken fillet is finely chopped and fried with vegetables. The dish is laid out in layers and poured with a sufficient amount of bechamel sauce.

Eggplant moussaka is an ideal tasty dish for a feast in a large company. Prepare for everyone at once and serve the whole thing on a large baking sheet.

One of the Greek film actors expressed the idea that every word is of Greek origin. Considering that the first cookbooks appeared, as is commonly believed, in Greece before our era, they think the same way about the origin of culinary dishes.

But the traditional Greek moussaka, which is prepared like a casserole with layers of eggplant alternating with layers of lamb and tomatoes, then covered in white sauce and baked, can hardly be considered an ancient dish. The reason is simple: eggplant comes from India, where it grows wild, and was domesticated just over 1,500 years ago.

Eggplants were first grown in Asia and China, then they were brought by the Arabs (al-badhinjan) to Africa and the Mediterranean. With the advent of tomatoes, tomatoes became one of the most popular dishes.

But, be that as it may - moussaka, a casserole with thin slices of eggplant layered with minced meat (usually lamb or pork), with a sauce of tomatoes and vegetables, sometimes with a golden baked crust on top. This is exactly what eggplant moussaka looks like.

Moussaka recipes differ from each other depending on the country in which it is prepared. But baked eggplants are included in almost any recipe. Let's prepare moussaka the same way they cook it in Turkey, but from pork. Eggplant moussaka, cooked in a large baking dish, can be the centerpiece of a good feast.

Eggplant moussaka. Step by step recipe

Ingredients (4 servings)

  • Eggplants 5-6 pcs
  • Onion 2 pcs
  • Tomatoes 6-8 pcs.
  • Meat (pork, beef) 0.5 kg
  • Bulgarian pepper 3 pcs
  • Vegetable oil 50 ml
  • Salt, ground black pepper, dried Mediterranean herbs taste
  1. It is believed that the word “moussaka” translates as “juicy”. But in Arabic the word moussaka مبرد (musaqqa`) means “chilled”. In Turkey, moussaka is not laid out in layers, as in Greece or Bulgaria. In Turkey, vegetables are stewed with minced meat; this is how eggplant moussaka is prepared.
  2. For eggplant moussaka, you need the freshest young vegetables: eggplants with a dark surface, ripe colorful tomatoes, large onions and good bell peppers.

    Fresh young vegetables for moussaka

  3. When making eggplant moussaka, it is important that all the ingredients are almost ready before mixing and baking.
  4. You can use any meat you want. Moussaka is excellent with lamb and veal, and very tasty with pork. It is important that the meat is not very fatty and not steamed. We decided to use pork shoulder for cooking.

    Pork for moussaka

  5. For a festive feast for a small family, you can prepare moussaka of any size. Moussaka, if not eaten right away, will also be extremely tasty for breakfast.
  6. The eggplants need to be prepared. Wash and dry with a napkin. Cut off the ends. Using a sharp knife, remove thin strips of peel from the eggplants, lengthwise, leaving strips with the peel, the eggplants should be striped. Cut the eggplants into slices 1-1.5 cm thick. Place the eggplant slices in a bowl and pour over 1 tbsp. l. vegetable oil. Mix thoroughly until the eggplants are coated with an oil film.

    Cut the eggplants into slices

  7. Is it necessary to remove the bitterness from eggplants? I won’t answer you. I haven't seen bitter eggplants for a very long time. But, suddenly, you come across these, you need to thickly sprinkle the sliced ​​eggplants with salt and let them stand for half an hour. The eggplants will release some juice and get rid of the bitterness. Then rinse and dry them.
  8. Place the eggplants on a baking sheet or in a ceramic dish and bake them in the oven until cooked.
  9. Grind the meat using a meat grinder. By the way, advanced chefs chop it into very small pieces with a knife.
  10. Cut half the tomatoes into circles no more than 0.5 cm thick. You don’t have to peel the seeds and peel. Scald the other half with boiling water, remove the seeds and skin. Chop the tomato pulp with a knife.
  11. Remove seeds from pepper and cut into thin rings. Add a little vegetable oil to the chopped peppers, stir and bake the peppers in the oven until soft.

    Remove seeds from pepper and cut into thin rings

  12. Peel the onion and cut into large strips. Fry the onion in vegetable oil until golden brown.

    Fry onions in vegetable oil

  13. Add minced meat to the fried onions, salt and pepper, add 0.5 tsp. dry mixture of Mediterranean herbs (basil, oregano, savory). By the way, the dish is quite spicy. Simmer the onion and meat for 10-12 minutes, covered, over low heat.

    Add minced meat and simmer covered

  14. Next, add the chopped tomato pulp and simmer for another 10-12 minutes until the meat is completely cooked.
  15. Minced meat with onions and tomatoes should ultimately contain a minimum amount of liquid.
  16. Prepare a baking dish, preferably ceramic or fireproof glass. Grease the bottom and sides with vegetable oil so that the moussaka separates well from the walls.
  17. Place half of the baked eggplant slices on the bottom of the baking dish.

    Place half of the eggplants on the bottom of the pan.

  18. Place a little more than half of the minced meat and vegetables on top and carefully level with a spatula.

    Place minced meat on top

  19. Place all the baked peppers on top of the minced meat, distributing them evenly, then lay out the second half of the tomatoes, cut into slices.

    Arrange peppers and tomatoes

  20. Arrange all the remaining baked eggplant slices.

    Arrange all the remaining baked eggplant slices

  21. On top of the eggplants, the last layer, place all the remaining minced meat. The eggplant casserole should be completely covered with minced meat.

    Add all the remaining minced meat

  22. Add half a glass of hot water, pouring evenly over the entire surface of the eggplant moussaka.
  23. Press the surface of the moussaka with a spatula, leveling it at the same time.

    Arrange a few slices of tomato and sweet pepper rings

  24. Arrange a few slices of tomato and sweet pepper rings. The vegetables will be slightly baked.
  25. Place the mold with moussaka in an oven preheated to 200 degrees.
  26. Cooking time is strictly individual, you need to ensure that the liquid has almost completely boiled away. This usually lasts from 25 minutes to 45 minutes. Check only visually. As a result, the dish should be well baked.

  • Peel the potatoes and cut into 1-centimeter thick slices. Peel the eggplants and cut into similar pieces. Spread the vegetables with olive oil and place on a baking sheet lined with special paper. Cook in a hot oven until half cooked, approximately 15 minutes, maintain a temperature of 180 degrees.
  • You can use a grill pan to cook eggplants. Peel and chop the celery and onion. Fry for 7-10 minutes in a large frying pan in olive oil. Add minced meat, mix. Combine water, wine, tomatoes in their own juice. Pour into minced meat. Sprinkle with pepper, salt, basil and oregano. Bring to a boil, remove from heat. Grate the cheese.
  • Take a rectangular pan, grease it with butter, and lay out a layer of potatoes. Place 1/2 of the eggplant on top of the potatoes. Add the minced meat with liquid and the remaining eggplants. Prepare bechamel sauce: heat milk. Melt the butter in a thick-bottomed saucepan. Add flour, fry for 2 and a half minutes, stirring. Slowly pour hot milk, cook for 5 minutes, stirring constantly.
  • Sprinkle the sauce with pepper and salt and remove from the stove. Pour the sauce into the mold with minced meat and vegetables, sprinkle with grated cheese, distribute evenly. Place the mold in the oven for 40 minutes, keep the temperature at 180 degrees. If the sauce on top darkens too much, cover the dish with foil. Before serving, let the Greek moussaka with eggplant steep for 7-10 minutes.

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