Moussaka is considered one of the most popular Greece’s national dishes.
5 – 6 medium eggplants, cut into thin slices, lengthwise
4 big potatoes, peeled and cut into thin slices, lengthwise
¼ cup olive oil for sauteing or grilling the vegetables
2 tbsp grated graviera or halloumi to sprinkle on top
Cinnamon to sprinkle on top
For the meat sauce:
500 grams (1.10 lbs) lean ground veal
1 onion finely chopped
1 clove garlic, finely chopped
1/4 cup olive oil
Salt and black pepper
1 inch cinnamon stick
1 bay leaf
1/2 cup red dry wine
2 cups grated ripe tomatoes
1 cup parsley finely chopped
1 dose Bechamel Sauce
Cut the potatoes into ½ cm thick slices and eggplants into 1 cm thick slices.
Fry vegetables starting with the potatoes and then the eggplants or brush all vegetables with olive oil and place them on a baking tin and grill them on both sides. You may have to do this in two batches.
Heat the olive oil in a sauteing pan and saute the onion until translucent. Add the garlic and saute for a minute.
Add the ground meat and mix until it turns from pink to greyish-white. While mixing, add salt, pepper, cinnamon and tomatoes and wine and cook until the alcohol evaporates. Lower heat and cook over moderate heat for about 15 minutes, or until the sauce is reduced. Remove from the heat, discard bay leaf and cinnamon stick and mix in parsley.
Prepare the Bechamel sauce.
Place a layer of half the vegetables, in a baking tin and season with salt. Add the meat sauce on top of the vegetables, then the remaining vegetables, season with salt and top with bechamel.
Add the reserved grated cheese and sprinkle some cinnamon on top.
Bake in a preheated oven to 180o C /350o F for about 45 – 60 minutes or until golden on top.