Authentic Greek Moussaka

Ingredients

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  1 clove or 3g

• Thyme

  Spices, dried

  ¼ tbsp, leaves or 0.7g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Cloves

  Spices, ground

  1 tsp or 2g

• Cinnamon

  Spices, ground

  100g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Meat

  Variety-Pak, Bologna, White Turkey Smoked, Chopped Ham - Oscar Mayer

  500g

• Tomatoes

  Whole, canned

  400g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  100g

• Basil

  Spices, dried

  100g

• Butter

  Unsalted

  100g

• Wheat flour

  Whole-grain

  100g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  750g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nutmeg

  Spices, ground

  ¹⁄₁₆ tsp or 0.1g

• Parmesan cheese

  Grated

  150g

• Egg yolk

  Raw, fresh

  1 ½ large yolk (separated from white) or 26g

Directions

1. Method Place a deep pan over high heat. Add the sunflower oil and let it get hot. Peel the potatoes and slice them into thin rounds. Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes. Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil. For the ground meat Place a pot over high heat and add the olive oil. Coarsely chop the onion and add to pan. Finely chop the garlic and add to pan along with thyme and sugar. Saute for 2-3 minutes until they caramelize nicely. Add the ground meat and break it up with a wooden spoon. Saute until golden brown. Add the tomato paste and saute so that it loses its bitterness. Add the chopped tomatoes, lower heat and simmer for 5-10 minutes until the sauce thickens. Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper. For the bechamel sauce Place a pot over medium heat. Add the butter and let it melt. Add the flour and whisk until it soaks up all of the butter. Add the milk in small batches while continuously whisking so that no lumps form. As soon as the bechamel sauce thickens and bubbles start to form on the surface, remove from heat. Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly. To assemble Preheat oven to 180* C (350* F) Fan. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers. Add 2-3 tablespoons of bechamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables. Cover with the bechamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan. Bake for 35-40 minutes. When ready, remove from oven and allow to cool. Serve with fresh herbs and olive oil.
2. Recipe by: Akis Petretzikis (source: https://akispetretzikis.com/en/categories/lachanika/moysakas)