Krasato Moussaka

Name: Krasato Moussaka
Cuisine: Greece
Ingredients: 500g Beef Mince; 2 large Eggplant; 1 cup Tomato Sauce

A recipe from Greece.

🇬🇷 Greecemeatbeefgreek

Nutrition (per serving)

560Calories

28 gProtein

40 gCarbs

23 gFat

8 gSugar

1100 mgSalt

Step 1: Prepare eggplants: Slice 2 large eggplants into 1 cm rounds. Salt both sides, place in colander 30 min to drain bitterness. Rinse, pat dry.
Step 2: Cook eggplants: Fry slices in olive oil until golden (or bake at 200°C/390°F 20-25 min, turning halfway for lighter version). Drain on paper towels.
Step 3: Make meat sauce: In a pan, sauté 1 chopped onion and 2-3 garlic cloves in oil until soft. Add 500g beef mince, brown well. Stir in 1 cup tomato sauce, 1 tsp oregano, pinch cinnamon, salt, pepper. Simmer 15-20 min until thickened. Optional: Add chopped parsley.
Step 4: Optional potato layer: Slice 2-3 potatoes thinly, fry or bake until tender/golden.
Step 5: Make béchamel (essential for classic): Melt 100g butter, whisk in 100g flour to roux. Gradually add 1L warm milk, whisk until thick. Season with nutmeg, salt, pepper. Off heat, whisk in 2-3 egg yolks and optional grated cheese.
Step 6: Assemble: In greased deep baking dish, layer potatoes (if using), then half eggplants, meat sauce, remaining eggplants. Pour béchamel over top, spread evenly. Sprinkle grated cheese/breadcrumbs.
Step 7: Bake at 180°C (350°F) 45-60 min until golden and bubbly. Rest 30-45 min before slicing to hold shape. Serve warm.