Greek Moussaka, the recipe

Discover all the taste of moussaka, the Greek recipe between lasagna and parmigiana!

1 pack of AIA Trito & Co.

1 white onion

Half a glass of broth or white wine

300 g of peeled tomatoes

2 large eggplants

2 large potatoes

Basil

300 ml of béchamel

150 g of grated Parmigiano Reggiano

Dried oregano

Oil for frying

Extra virgin olive oil

Salt

Pepper

Description

The moussaka is a typical recipe of the Greek islands and resembles a parmigiana and a lasagna. Prepared with typical ingredients of the Mediterranean cuisine, moussaka is made with eggplants, meat ragù and béchamel.

The secret to a good moussaka is to prepare it and consume it the day after, when all the ingredients will have perfectly blended and flavored. This fabulous vegetable and meat casserole, is also perfect to be put in the lunch box.

Here are all the steps to prepare a dream moussaka!

Procedure

First of all, dedicate yourself to the preparation of the meat sauce that you will need for the assembly of the moussaka. Prepare it in the light version using Trito & Co., the AIA turkey mince.

Finely chop the onion and sauté it in a pan with a drizzle of oil. Add the minced meat and let it brown well, then deglaze it with a little broth or half a glass of white wine. When the liquid has completely evaporated, add the peeled tomatoes well crushed, adjust with salt and pepper and cook over medium heat for 20 minutes.

In the meantime prepare a classic béchamel, find the complete recipe here! Wash the eggplants and remove the ends, cut them into 1 cm thick slices and place them in a colander with a weight on top so that they lose their natural liquids.

Fry the eggplants in boiling oil until they are amber, then drain them on a sheet of absorbent paper.

Peel the potatoes and cut them into very thin slices using a mandolin. Sauté the potatoes in a pan with a drizzle of oil and a sprinkle of dried oregano.

When all the ingredients are ready you can move on to the assembly of the moussaka. Put in the pan, greased properly, a layer of potatoes, one of eggplants, the meat ragù, a sprinkle of grated cheese and the béchamel.

Proceed in this way until all the ingredients are used up putting here and there some basil leaves. The last layer should be béchamel and cheese so that a pleasant crunchy crust forms during cooking.

Bake the moussaka at 180°C for 30 minutes, then take it out of the oven and wait a few minutes before serving it.

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