Moussaka
Ingredients
The Eggplant Layer
-
2
pieces
eggplants, sliced into thin rounds
-
2
tablespoons
sea salt
-
½
cup
olive oil
-
1
tablespoon
minced garlic
-
1
tablespoon
Italian seasoning
-
to taste
salt and pepper
The Meat Sauce
-
1
lb
ground beef or lamb
-
1
tablespoon
oil
-
1
large
onion, chopped
-
2
tablespoons
garlic, minced
-
1
tablespoon
Cajun seasoning
-
1
leaf
bay leaf
-
½
teaspoon
cinnamon
-
1
teaspoon
paprika
-
½
teaspoon
ground all spice
-
2
tablespoons
dried parsley
-
2
tablespoons
tomato paste
-
½
cup
red wine
-
1
8-oz can
tomato sauce
The Cheese Sauce
-
3
tablespoons
butter
-
3
tablespoons
flour
-
4
cups
whole milk
-
1
cup
grated parmesan
-
1
piece
egg yolk
-
to taste
salt and white pepper
-
for garnish
fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Salt the eggplant rounds and let them sweat for 10-15 minutes, then dry.
- Brush the eggplant with a mixture of olive oil, garlic, and Italian seasoning, then bake until browned and tender for 25-30 minutes.
- Reduce the oven temperature to 350°F (177°C).
- Cook the ground beef in a skillet until browned, then remove and set aside.
- In the same skillet, sauté onion and garlic with spices until tender. Add tomato paste and cook briefly.
- Pour in the red wine and simmer until thickened, then add the tomato sauce and return the beef to the pan.
- In a saucepan, melt butter and whisk in flour. Gradually add milk, whisking until smooth and thickened.
- Remove from heat and stir in cheese and egg yolk, seasoning to taste.
- In a baking dish, layer roasted eggplant, meat sauce, and repeat. Top with cheese sauce and sprinkle with parmesan.
- Bake for 30-45 minutes until browned and bubbling. Garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
524
Total fat
39g
Total carbohydrates
20g
Total protein
21g
Sodium
2067mg
Cholesterol
99mg
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