Greek Moussaka with Bechamel Sauce

Pasta 21 Last Update: Sep 16, 2019 Created: Sep 16, 2019
Greek Moussaka with Bechamel Sauce
  • Serves: 4 People
  • Prepare Time: 10 min
  • Cooking Time: 1 h 50 min
  • Calories: 784
  • Difficulty: Medium
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Greek Moussaka with Bechamel Sauce

Ingredients

Directions

  1. Peel and cut potatoes into thin plates, fry in olive oil. To salt.
  2. Remove excess fat and put the potatoes in a deep form
  3. Fry the onions in olive oil. Add chopped pepper. Then add the tomatoes and minced meat, fry for 5 minutes. Add peppermint and oregano, salt. Add tomato paste and simmer all together for 20 minutes. Add greens a couple of minutes before the end of the stew.
  4. Spread the minced meat on top of the potatoes.
  5. Cut eggplant into rings, carefully salt and let bitterness drain for 15 minutes. Then rinse the eggplant slightly. Fry the eggplant on both sides in olive oil.
  6. For bechamel sauce, fry 2 tablespoons of flour in 50 g butter.
  7. Then add 2 cups of milk, stirring constantly, cook over low heat until thickened.
  8. Turn off the heat and drive 2 eggs into the sauce, mix, salt.
  9. Pour the eggplant layer over the sauce. Sprinkle generously with grated cheese on top.
  10. Bake moussaka in the oven for 1 hour, at a temperature of 180 degrees.

Greek Moussaka with Bechamel Sauce



  • Serves: 4 People
  • Prepare Time: 10 min
  • Cooking Time: 1 h 50 min
  • Calories: 784
  • Difficulty: Medium

Greek Moussaka with Bechamel Sauce

Ingredients

Directions

  1. Peel and cut potatoes into thin plates, fry in olive oil. To salt.
  2. Remove excess fat and put the potatoes in a deep form
  3. Fry the onions in olive oil. Add chopped pepper. Then add the tomatoes and minced meat, fry for 5 minutes. Add peppermint and oregano, salt. Add tomato paste and simmer all together for 20 minutes. Add greens a couple of minutes before the end of the stew.
  4. Spread the minced meat on top of the potatoes.
  5. Cut eggplant into rings, carefully salt and let bitterness drain for 15 minutes. Then rinse the eggplant slightly. Fry the eggplant on both sides in olive oil.
  6. For bechamel sauce, fry 2 tablespoons of flour in 50 g butter.
  7. Then add 2 cups of milk, stirring constantly, cook over low heat until thickened.
  8. Turn off the heat and drive 2 eggs into the sauce, mix, salt.
  9. Pour the eggplant layer over the sauce. Sprinkle generously with grated cheese on top.
  10. Bake moussaka in the oven for 1 hour, at a temperature of 180 degrees.

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