Moussaka: Greek Eggplant Casserole

Ingredients

• 1 onion
• 2 Garlic cloves
• olive oil
• 700 g ground beef
• 1 bunch parsley
• 600 g diced tomatoes (canned)
• 1.5 tbsp tomato paste
• Salt
• pepper (ground)
• 2 Eggplants
• 450 g potatoes
• 50 g butter
• 50 g flour
• 600 ml Milk
• 200 g Greek yogurt
• 2 Eggs
• 4 tbsp freshly grated Parmesan
• 3 tbsp breadcrumbs
• 300 g cocktail tomatoes

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Peel and finely chop the onion and garlic, then sauté in 2 tbsp olive oil until translucent. Add the ground beef and cook while stirring until crumbly. Wash the parsley, set aside a few sprigs for garnish, chop the rest, and add it along with tomatoes, tomato paste, salt, and pepper to the meat; simmer over medium heat for about 20 minutes.

3. 3.

   Wash the eggplants, trim ends, slice, sprinkle with salt, and let sit for about 20 minutes. Pat dry and place on a parchment-lined baking sheet. Briefly sear both sides in a hot pan with 2 tbsp oil, then drain on paper towels. Wash potatoes and boil in salted water for about 20 minutes; drain, pat dry, peel, and slice once cooled.

4. 4.

   Melt butter in a pot, whisk in flour, then gradually add milk while stirring until thickened. Let cool slightly, then stir in yogurt and eggs. Mix in 1 tbsp cheese and season with salt and pepper. Pour the meat into a large square ovenproof dish, smooth the surface. Layer potato and eggplant slices on top, pour sauce over them, sprinkle remaining cheese and breadcrumbs. Bake for 35-40 minutes.

5. 5.

   Wash and halve cocktail tomatoes. Remove moussaka from the oven, serve in portions, garnish with parsley, and arrange with cocktail tomatoes.