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Video:How to Make Moussaka

with Stephanie Gallagher

Discover how to make a traditional Greek moussaka from scratch that you will want to make over and over again. See these step-by-step instructions for making a delicious moussaka at home.See Transcript

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Transcript:How to Make Moussaka

Hi, I'm Stephanie Gallagher for About.com, and today we're making a traditional Greek moussaka. Let's get started.

Ingredients for Moussaka

For this recipe, you'll need:
  • 3-4 eggplants (about 4 lbs. total)
  • kosher salt
  • 1 lb. potatoes, peeled
  • 8 large eggs
  • 2 cups bread crumbs
  • 1-1/2 lbs. ground beef or ground lamb
  • 2 large onions, diced
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/4 cup fresh chopped parsley
  • 1 tsp. ground cinnamon
  • 1/4 tsp. allspice
  • 1 cup tomato puree or crushed tomatoes
  • 2 Tbsp. tomato paste
  • 1 tsp. sugar
  • 1 cup grated Parmesan cheese
  • 1 cup butter
  • 1 cup flour
  • 4 cups warmed milk (you can just heat it in the microwave for about a minute)
  • and a pinch of nutmeg

Instructions for Making Moussaka

Start by peeling and slicing the eggplant into 1/2-inch slices. Place in a colander, and salt them generously. Now cover with a small plate, and place a can on top to weigh it down. This helps draw the excess moisture out of the eggplant. Leave it there for about 15 minutes.

Now bring the potatoes to a gentle boil and cook just long enough to be able to insert a knife with some resistance. Drain, and cut into 1/4-inch slices.

Now separate the eggs. Add a little water to the egg whites and beat with a fork.

Beat the egg yolks and set aside.

Preheat the oven to 400 degrees.

Take the eggplant slices out of the colander and just wipe them off. This will get some of the salt off and help them get crisp in the oven.

Line two baking sheets with foil, and drizzle with olive oil.

Dip each piece of eggplant in the egg white, turning to coat, then press into the bread crumbs, turning to coat on both sides, then place on the baking sheets.

When the eggplant slices are all breaded, place in the oven to bake for 30 minutes, and you're going to turn them halfway through.

While that's baking, let's make the meat sauce. Brown the beef in a large skillet over medium heat.

Add the onions, and cook for about 5 minutes until they're softened. Next add the garlic, and cook for about 1 minute.

Add the wine to the pain, and let it simmer and reduce for a few minutes. Then add the cinnamon, allspice, parsley, crushed tomatoes, tomato paste and sugar.

Let the sauce simmer for about 15 minutes, until most of the liquid evaporates. This is what you're looking for.

Ok, take the eggplant out of the oven, and reduce the oven temperature to 350 degrees.

Instructions for Making the Béchemel Sauce

Now let's make the béchemel sauce. Melt the butter in a medium saucepan over medium-low heat. Add the flour, and whisk for a minute or two. Next add the warmed milk, whisking constantly until incorporated.

Keep whisking until it thickens, but doesn't boil. Take the sauce off the heat, and stir in the egg yolks and a pinch of nutmeg. Now add it back to the heat, and whisk the sauce until it becomes thick.

Take a greased lasagna pan, and place the potato slices in the bottom. Leave about 1/4 inch of room all around the edges.

Top with half of the eggplant slices, again leaving about a 1/4 inch border all the way around.

Spread all of the meat sauce over the eggplant, then top with about a quarter of the cheese. Top with the rest of the eggplant, then with another 1/4 cup of the cheese.

Pour the béchamel sauce over the eggplant, allowing it to sink in all around the edges of the pan. Smooth with a spatula and sprinkle on the remaining cheese.

Now place the moussaka on a baking sheet, and bake 45 minutes or until golden brown.
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