Whisk in warm milk and bring sauce to a boil. Moussaka Recipe: How to Make It - Taste Of Home Preheat your oven to 400 degrees F and salt the eggplant. So easy to follow and it turned out great. This was delicious! Eli, I followed your directions for freezing BEFORE baking two weeks ago. My 2 year old ate every bite and that alone is worth 5 stars! Reap the benefits of the Mediterranean diet no matter where you live! Check out their tips on ingredients and techiques, search through tons of recipes, and ask a question in their forum. Even two out of three picky teenagers cleaned their plates! Is it possible to make this a day in advance what with the bechamel sauce? Chriss platonic ideal of the dish is tomato-free, relying on layers of potato, eggplant, and ground beef. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Over the past 8 years you have made My Greek Dish the number one destination for anyone searching for authentic Greek recipes! Gorgious. Place in the freezer for a few hours until the moussaka is frozen solid. I combined your way and my old way of making it, in that I did the top and bottom layers with thinly sliced fried potatoes, and two layers in between with eggplant. Thanks. BEST Recipe For Greek Moussaka - Real Greek Recipes Went down a treat! If you have anything more that 2 layers on the sheet I would recommend preheating to 475 and then turning down to 425 instead, then just checking on them often to prevent burning. It took me 1.75 hours of hands on time--which doesn't count how long I let the sauce reduce, because that was unattended--and I've worked as a chef. Add all of the flour, whisk it until the butter is fully absorbed into the flourand let it cook for a couple of minutes until it slightly browns. Im considered a moussaka snob, I made this before and its incredibly addicting, this is now my go to recipe! It is then deglazed with some red wine and, finally, it is simmered with chopped tomatoes until thickened. Finally, put the fully assembled moussaka into the oven to bake for 30 minutes or until its golden brown on top. Its was sensational, thick and smooth. The flavours are amazing and it tasted way better than I expected! Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Can anyone please advise on the weight of eggplants as I believe 6 eggplants from an American grocery store may be too much. Just curious because I remember moussaka being on a slightly sweeter scaler versus hot. sliced lengthwise into inch-thick slices, end slices discarded. Easily my new favourite recipe that I will most likely continue to make for years to come.