Greek Style Moussaka with Beef and Lamb

A comforting, authentic Greek-style casserole layered with tender golden potatoes, fried eggplant, a deeply spiced lamb and beef meat sauce, and topped with a luxurious, cheesy béchamel sauce. Chef's tips: (1) Salting the eggplant slices is crucial as it removes bitterness and prevents them from absorbing too much oil when frying. (2) Make sure to thoroughly rinse the salt off the eggplants and dry them completely before frying to avoid oil splattering. (3) Boil the potatoes until tender but still firm so they do not fall apart when sliced and fried. (4) Freshly grinding the meat at home yields a much better texture and flavor than pre-ground store meat. (5) Allow the moussaka to rest and cool down for at least 30 minutes after baking; this helps the layers set so it can be sliced cleanly.

• Time: 90 min
• Servings: 6

Source: ChefChef

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