This traditional moussaka is truly the best, and just as authentic as any you'd try in Greece! While it takes a bit of time, it's actually quite simple to make. Kali orexi! (Bon appetit!)
Pre-cooking the aubergine is essential, but instead of frying the slices, you can lightly brush with olive oil on both sides, place them in a single layer on a baking tray and bake them in a 200 C / Gas 6 oven, turning once halfway through.
You can lighten the meat sauce by using 250g minced pork and 250g minced beef instead of all beef.
My son helped me in the kitchen (I'm teaching him to cook) and we had a great time together making this recipe. I recommend cutting the eggplant thicker (1/2 inch) or overlapping them in the baking dish to give a good thick layer. Next time I will cut the butter and olive oil by about 2 TBL each (it was a bit oily and heavy for our tastes) and increase the Parmesan cheese and salt a bit. We used ground lamb and I used the suggested option to bake the eggplant. I couldn't find passata so I used Poni tomato puree and it worked very well. I can't wait to heat up leftovers for dinner tonight. - 17 Jun 2013
Beautiful! I didn't have passata so instead mixed some tomato purée with hot water and added that instead... Also added some oregano as I've never known a Greek recipe without it! Stunning and my husband loved it (and he's Greek so that's a compliment) xxx - 26 May 2015