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Moussaka




Moussaka
source Allrecipes.com
categories greek, main dish
yield 1 9x13-inch moussaka
prep time 45 mins
total time 1 hr 45 mins

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

    • INSTRUCTIONS
  • 1. Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels. Dotdash Meredith Food Studios
  • 2. Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside. Dotdash Meredith Food Studios
  • 3. Melt 1 tablespoon butter in a large skillet over medium 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. Dotdash Meredith Food Studios
  • 4. Add parsley, fines herbs, cinnamon, and ¼ teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg. Dotdash Meredith Food Studios
  • 5. Scald milk in a saucepan over medium heat.
  • 6. At the same time, melt ½ cup butter in a large skillet over medium heat. Dotdash Meredith Food Studios
  • 7. Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season bĂ©chamel sauce with salt and white pepper. Dotdash Meredith Food Studios
  • 8. Preheat the oven to 350 °F . Grease a 9x13-inch baking dish.
  • 9. Arrange a single layer of eggplant in the prepared baking dish. Dotdash Meredith Food Studios
  • 10. Cover eggplant with meat sauce, then sprinkle ½ cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another ½ cup cheese on top. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • 11. Pour bĂ©chamel sauce on top and sprinkle with remaining ¼ teaspoon nutmeg. Cover with remaining cheese. Dotdash Meredith Food Studios
  • 12. Bake in the preheated oven until bubbly and browned, about 1 hour. Dotdash Meredith Food Studios
  • 13. Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS

    • NOTES

    NUTRITION