Moussaka is a recipe typically found in regions of the Levant, the Middle East, and the Balkans. It is an eggplant or potato based dish that often includes layers of ground meat and is topped with a white sauce and baked until golden. This recipe for Moussaka sticks true to the traditional preparation and features a layer of lightly fried potatoes covered with a layer of savory ground beef. The beef layer is topped with fried or roasted eggplant and covered with a creamy manchego cheese bechamel sauce.
- Slice the eggplants about 1/2 a finger thick and lay them in layers in a colander. Salt generously between layers. Let rest 1 hour for them to release any bitterness, then dry them with paper towels.
- Either fry them golden or baste them with olive oil and bake them golden in a 180 degree Celsius oven. Set aside.
- In a skillet with a little oil, saute the onion and garlic together until soft.