Classic moussaka

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the aubergines and cut lengthways into slices about 0.5 cm thick. Sprinkle both sides with salt and leave for about 15 minutes. Pat off the released liquid thoroughly. Peel and finely dice the onion and garlic. Wash the parsley and oregano, shake dry and finely chop. Grate the cheese.

2. 02

   Heat two thirds of the oil in batches in a large frying pan. Fry the aubergine slices in batches for 2–3 minutes, turning, until golden brown on both sides. Leave to drain.

3. 03

   Melt the butter in a small saucepan. Add the flour and cook gently, stirring, for about 1 minute without browning. Gradually stir in the milk, bring to the boil and simmer for about 5 minutes until thick and custard-like, stirring occasionally. Season the béchamel sauce with salt and leave to cool. Lightly beat the eggs, add to the sauce and stir until smooth.

4. 04

   Heat the remaining oil in the frying pan. Fry the minced beef for about 4 minutes, stirring and breaking it up into crumbles. Add the garlic and onion and fry for about 2 minutes. Add the tomato purée and cook gently for 1–2 minutes. Add the bay leaf and cinnamon stick. Season generously with salt and pepper, then deglaze with the chopped tomatoes and vegetable stock. Simmer to reduce for about 10 minutes, then leave to cool slightly. Remove the cinnamon stick and bay leaf and stir in the chopped herbs.

5. 05

   Arrange half the aubergine slices in an overlapping layer in a large baking dish (about 36 x 22 cm). Spread the tomato and minced beef mixture evenly over them. Cover with the remaining aubergine slices, overlapping them. Spoon over the béchamel sauce, smooth the surface and sprinkle with the grated cheese.

6. 06

   Bake the moussaka in a preheated oven at 200°C conventional (180°C fan) for 30–40 minutes. If needed, switch on the grill for the final 5 minutes to brown the top. Remove the moussaka from the oven and leave to cool for about 10 minutes before serving.