Moussaka
Difficulty Level: Advanced
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Prep Time:1 Hour
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Cook Time:PT2H1 Hour
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Yield:8 Servings
Ingredients
- 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
- Salt
- Olive oil
- 1 tablespoon butter
- 1 pound lean ground beef or lamb
- 2 onions, chopped
- 1 clove garlic, minced
- Ground black pepper to taste
- 2 tablespoons dried parsley
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg, divided
- 1 (8 ounces) can tomato sauce
- ½ cup red wine
- 1 egg, beaten
- 4 cups whole milk
- ½ cup butter
- 6 tablespoons all-purpose flour
- Ground white pepper, to taste
- 1 ½ cups freshly grated Parmesan cheese
- 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
- Salt
- Olive oil
- 12.78g butter
- 453.59g lean ground beef or lamb
- 2 onions, chopped
- 1 clove garlic, minced
- Ground black pepper to taste
- 25.56g dried parsley
- 1.07g ground cinnamon
- 2.13g ground nutmeg, divided
- 1 (226.8g) can tomato sauce
- 118.29ml red wine
- 1 egg, beaten
- 946.35ml whole milk
- 118.29ml butter
- 76.68g all-purpose flour
- Ground white pepper, to taste
- 354.88ml freshly grated Parmesan cheese
This delicious Greek-style layered casserole is packed with flavor from crispy eggplant, a meaty spiced tomato sauce, and creamy béchamel. Believe us, it is worth the effort!
Preparation
STEP 1
Lay eggplant slices on paper towels or cooling rack. Sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture then pat dry with paper towels.
STEP 2
Warm ¼ cup olive oil in a large skillet over high heat. Fry eggplant in batches until browned, 2 to 3 minutes per side. Add more olive oil as necessary between batches. Drain on paper towels and set aside.
STEP 3
Melt 1 tablespoon butter in a large skillet over medium-high heat. Stir in ground beef, onions, and garlic. Season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.
STEP 4
Add parsley, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine, mix well. Simmer for 20 minutes then remove from heat.
STEP 5
Mix a little of warm sauce to beaten egg to temper (to keep egg from scrambling) then add into sauce while stirring.
STEP 6
Melt 1/2 cup butter in a sauce pot over medium heat. Whisk in flour until smooth. Lower heat and gradually pour in milk, whisking constantly until it warms and thickens. Season béchamel sauce with salt and white pepper.
STEP 7
Preheat oven to 350°F. Grease a 9x13-inch baking dish.
STEP 8
In prepared baking dish arrange eggplant in a single layer. Cover eggplant with meat sauce, then 1/2 cup Parmesan cheese. Repeat layering with remaining eggplant and sprinkle with another 1/2 cup cheese. Pour béchamel sauce over it all and sprinkle with 1/4 teaspoon nutmeg. Finish with remaining cheese.
STEP 9
Bake in the preheated oven until bubbly and browned, about 1 hour. Serve and enjoy!