Moussaka
Ingredients
The eggplant
-
3
lbs
Eggplant
-
to taste
none
salt
-
3
tablespoons
olive oil
The tomato meat sauce
-
2
tablespoons
olive oil
-
1
large
onion, diced
-
4
cloves
garlic, rough chopped
-
2
lbs
ground lamb or ground beef
-
1½
cups
diced tomatoes
-
3
tablespoons
tomato paste
-
½
cup
white wine (optional)
-
2
teaspoons
dried oregano
-
1
teaspoon
sugar
-
1
teaspoon
cinnamon
-
¾
teaspoon
kosher salt
-
½
teaspoon
cracked pepper
-
2–3
tablespoons
fresh chopped parsley
The béchamel sauce
-
3
tablespoons
butter or olive oil
-
4
tablespoons
flour
-
2
cups
milk (or plant-based milk)
-
½
teaspoon
nutmeg
-
¼
teaspoon
kosher salt
-
⅛
teaspoon
white pepper
-
¼
cup
grated cheese (optional)
-
1
egg
lightly beaten (optional)
Instructions
- Preheat the oven to 400°F.
- Slice and salt the eggplant, letting it sit for 20-60 minutes to release moisture.
- Rinse, pat dry, and brush the eggplant with olive oil, then roast until golden.
- While the eggplant roasts, sauté onion and garlic in olive oil, then add ground meat and brown it.
- Add diced tomatoes, tomato paste, white wine, parsley, sugar, cinnamon, salt, and pepper to the meat mixture and simmer.
- For the béchamel sauce, melt butter, whisk in flour, then gradually add milk, stirring until thickened.
- Combine the béchamel with a beaten egg, then layer eggplant, meat sauce, and béchamel in a baking dish.
- Sprinkle with cheese (if using) and bake uncovered for 50-60 minutes until golden.
Nutrition Facts (estimated)
Servings
8
Calories
564
Total fat
40.7g
Total carbohydrates
23.5g
Total protein
25.7g
Sodium
411.8mg
Cholesterol
109.2mg
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