# Ingredients ## Vegetables - 2 large [[Eggplant|eggplants]] - 3-4 medium [[Potato|potatoes]] (600-700g) - Extra virgin [[Olive Oil|olive oil]] - [[Salt]] - [[Black Pepper|black pepper]] ## Meat Ragú - 750g [[Ground Beef|ground beef]] - 1 large [[Onion|onion]] - 3 [[Garlic|garlic]] cloves - 1 tbsp [[Tomato Paste|tomato paste]] - 1 [[Cinnamon|cinnamon]] stick - 1 tsp dried [[Oregano|oregano]] - 1 [[Bay Leaf|bay leaf]] - 150ml [[White Wine|white wine]] - 800g can crushed [[Tomato|tomatoes]] ## Béchamel Sauce - 125g unsalted [[Butter|butter]] - 125g all-purpose [[Flour|flour]] - 1l whole [[Milk|milk]] - [[Salt]] to taste - [[Nutmeg]] to taste - [[Parmesan|Parmesan cheese]], grated - 3 [[Egg|egg]] yolks # Method The method includes three different elaborations: roasted vegetables, a meat ragú and a bechamel, that have to be assembled and baked together. You can make components ahead and assemble when ready to bake. **Resting time is essential for clean slices**. Mousaka freezes well before or after baking; and it has to be served warm, not hot, as is traditional. ## Prepare Vegetables 1. Preheat oven to 220°C. 2. Slice eggplants into 1cm thick rounds. Salt and let drain in colander for 30 minutes. Rinse and pat dry. 3. Slice potatoes into 0.5cm thick rounds. 4. [[Parboiling|Parboil]] potatoes in salted water for 5 minutes. Drain and pat dry. 5. Arrange vegetables on parchment-lined baking sheets. Drizzle with olive oil, season with salt and pepper. 6. Bake eggplant for 35-40 minutes until tender. Bake potatoes for 25-30 minutes until lightly golden. 7. Optional: Fry vegetables in olive oil for 15 seconds per side for richer flavor. ## Make Ragú 1. Brown ground beef in large pan over high heat. Remove and reserve. 2. Sauté diced onion and minced garlic in same pan until translucent (4 minutes). 3. Add cinnamon stick, cook 1 minute. 4. Add tomato paste, toast 15 seconds. 5. Deglaze with white wine, cook 2 minutes. 6. Add crushed tomatoes, oregano, bay leaf, and reserved beef. 7. Simmer 20 minutes until thick. Season with salt. Remove cinnamon and bay leaf. ## Make Béchamel 1. Warm milk in microwave or saucepan. 2. Melt butter in heavy saucepan over medium heat. 3. Whisk in flour, cook 1 minute until no raw flour smell. 4. Gradually add warm milk while whisking constantly. 5. Cook until thickened (12-13 minutes). 6. Season with salt and nutmeg. Add Parmesan to taste. 7. Whisk in egg yolks. Keep warm on low heat. ## Assembly 1. Mix 1 ladle of béchamel into the ragú. 2. Layer in baking dish: - Thin layer of béchamel on bottom - All potato slices - Half the eggplant - All the ragú - Remaining eggplant - Remaining béchamel - Generous Parmesan on top ## Baking 1. Reduce oven to 200°C. 2. Bake 30 minutes until golden on top. 3. **Critical:** Let rest 20 minutes before serving to set properly. # References - [Diegodoal](https://diegodoal.com/recetas/moussaka) - [My Greek Dish](https://www.mygreekdish.com/recipe/mousakas/) - [The Greek Foodie](https://thegreekfoodie.com/moussaka-greek-eggplant-potato-casserole/) - [Don't Go Bacon My Heart](https://www.dontgobaconmyheart.co.uk/moussaka/) - [Serious Eats](https://www.seriouseats.com/moussaka-6361068) # Journal 2025/06/02 - first time preparing it, had 4 small-ish potatoes, 2 eggplants and 500g ground beef, so I had to adjust the recipe. The roux was messed up and burned because it took too long and I eyeballed the ratios of the bechamel, but the dish as a whole tasted great. Focus on the bechamel next time.