Greek Musaka (puff casserole with bechamel sauce) – A detailed recipe for cooking. Share with friends: 
Time: 2 hours. 5 minutes. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Vegetables
- 1 medium eggplant
- 3 sliced 0.5 cm. Red potato tuber medium size or 2 large
- Salt
- 2 tbsp. l olive oil
- 1/4 tsp ground black pepper
Meat sauce
- 225 gr. minced beef
- 1 chopped onion head
- Salt
- 1 tbsp. l olive oil
- 2 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 minced cloves of garlic
- 1/2 tbsp. red wine
- 1 can (225 gr.) Of tomato sauce
Bechamel sauce
- 5 tbsp. l (75 gr.) Butter
- 5 tbsp. l wheat flour
- 4 tbsp. very warm (warmed up in the microwave) milk
- 3/4 tsp coarse salt
- 1/4 tsp ground black pepper
- 1/8 tsp ground nutmeg
- Cooking oil
- 3/4 Art. grated parmesan
Recipes with similar ingredients: eggplant, ground beef, wine red, parmesan, onions, garlic, oregano, cinnamon, nutmeg, tomato sauce, milk
Recipe preparation:
- For vegetables: Preheat the oven to 205 ° C. Boil it potato slices for 5 min. (no longer) in highly salty, boiling water. At this time, cut the eggplant into slices with a thickness of 0.5 see, grease them with olive oil and sprinkle 1/2 tsp. salt and pepper at both sides. Put on a baking sheet and bake in the oven for 6-7 min from each side. Leave the potato and eggplant slices for casserole assembly.
- For meat sauce: In a large saucepan over medium heat. saute the onion with a little salt in olive oil. Through 5 minutes. add minced meat and sauté until golden brown, 7-8 min Add oregano, cinnamon, nutmeg, garlic and sauté until the appearance of aroma. Increase the heat, then degass the pan red wine, let it boil and boil for 1-2 minutes. Add tomato sauce, reduce heat and simmer for 5 minutes. Remove the sauce from the heat.
- For bechamel sauce: In a large skillet over medium heat melt butter, add flour and cook, stirring whisk until pasta is formed. Stir for 2 minutes, giving mixture to boil. Pour in warm milk slowly, stirring constantly, so that no lumps form. When the sauce starts to boil, reduce heat to low and cook until thick, about 10 min., very often stirring with a whisk. Add salt, pepper and nutmeg.
- To assemble moussaki: Preheat the oven to 180 ° C. Before assembly, try each of the 4 layers and make sure that in them enough spices. Grease a 23×33 cm baking dish. vegetable oil. Spread potato slices, gently pressing them to form. Sprinkle 3 tbsp. l Parmesan Put on the potatoes sliced eggplant. Sprinkle another 3 tbsp. l Parmesan Lay on top meat sauce, and then another 3 tbsp. l Parmesan Finish assembly casseroles with bechamel sauce and sprinkle with top last 3 tbsp. l cheese. Cover the mold with foil (slightly sprinkled with vegetable butter) and bake for 30 minutes. Then remove the foil and continue bake another 30 minutes.
