Moussaka

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Description

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Ingredients

  • 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
  • salt
  • ¼ cup olive oil
  • 1 tablespoon butter
  • 1 pound lean ground beef
  • salt to taste
  • ground black pepper to taste
  • 2 onions, chopped
  • 1 clove garlic, minced
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon fines herbs
  • 2 tablespoons dried parsley
  • 1 (8 ounce) can tomato sauce
  • ½ cup red wine
  • 1 egg, beaten
  • 4 cups milk
  • ½ cup butter
  • 6 tablespoons all-purpose flour
  • salt to taste
  • ground white pepper, to taste
  • 1 ½ cups freshly grated Parmesan cheese
  • ¼ teaspoon ground nutmeg

Instructions

  1. Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture
  2. then pat dry with paper towels.
  3. Warm olive oil in a skillet over high heat. Fry eggplant until browned
  4. 2 to 3 minutes per side. Drain on paper towels; set aside.
  5. Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef
  6. onions
  7. and garlic; season with salt and black pepper. Cook and stir until beef is browned
  8. 8 to 10 minutes. Add parsley
  9. fines herbs
  10. cinnamon
  11. and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool
  12. then stir in beaten egg.
  13. Scald milk in a saucepan over medium heat.
  14. At the same time
  15. melt 1/2 cup butter in a large skillet over medium heat. Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk
  16. whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.
  17. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  18. Arrange a single layer of eggplant in the prepared baking dish. Cover eggplant with meat sauce
  19. then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top. Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
  20. Bake in the preheated oven until bubbly and browned
  21. about 1 hour.

Prep Time: 45 mins

Cook Time: 1 hr

Total Time: 1 hr 45 mins

Servings: 8

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