Moussaka - Niki's

Ingredients - Main

• 3-4 eggplants, cut into 1/2 inch slices
• 3-6 potatoes (depending on size), peeled and sliced
• 2 cups parmesan cheese or mizithra (traditionally we use dried ricotta which is called Mizithra (can be purchased from most deli's))
• olive oil, for brushing on vegetables
• salt and black pepper to taste
• dried oregano

Ingredients - Béchamel

• 5 cups whole milk
• 3/4 cup olive oil
• 3/4 cup plain flour
• salt and pepper
• 1 cup grated parmesan cheese (Greeks use mizithra cheese (aka dried ricotta))
• 2 whole eggs

Ingredients - Meat Sauce

• 1 onion, finely chopped
• 5-6 garlic cloves, grated
• 1/4 cup olive oil
• 500grams - 1 Kg ground beef (depending on the size of your baking tray)
• salt to your liking
• black pepper to taste
• Either 1 full passata sauce bottle or can crushed tomatoes (as mentioned I make my own)
• 1 cup water
• 1 teaspoon dried crushed oregano

Method

1. Pre heat oven to 180-200 degrees
2. Lay flat your eggplant and potatoes on a tray and coat with oil & salt + cook until soft
3. Once cooked lay flat onto 15-20cm deep baking tray a layer of cooked potatoes
4. Then a layer of cooked eggplants
5. In between these two layers, the entire contents of your bolognese sauce
6. Then another layer of cooked potato + eggplant
7. And top with cooked béchamel with a layer of mizithra on top
8. Cook until browned

Thanks to Nikk for this traditional recipe.

Photos