Moussaka
Ingredients
Eggplant Layers
-
2
large
eggplants
-
3-4
tbsp
extra-virgin olive oil
-
to taste
salt and pepper
Meat Filling
-
1
tbsp
extra-virgin olive oil
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
2
lb
ground lamb (or beef, or veal)
-
1
28oz can
crushed tomatoes
-
½
cup
water
-
1
tbsp
dried oregano
-
1
tsp
salt
-
1
tsp
ground black pepper
-
1
tsp
ground cinnamon
-
¼
tsp
ground allspice
Cheesy Bechamel Sauce
-
1
medium head
cauliflower, cut into small florets
-
½
cup
whole milk
-
1
large
egg yolk
-
1
cup
grated parmesan cheese
-
¾
cup
sharp cheddar cheese
-
½
tsp
salt
-
¼
tsp
ground white pepper
-
pinch
ground nutmeg
Instructions
- Preheat the oven to 400°F and brush a baking sheet with olive oil before arranging eggplant slices on it.
- Brush the tops of the eggplant slices with olive oil, sprinkle with salt and pepper, and bake for 15-20 minutes, flipping halfway through.
- Lower the oven temperature to 350°F once the eggplant is cooked.
- In a large sauté pan, heat olive oil and cook onion and garlic until fragrant.
- Add ground lamb and salt, cooking until the meat is no longer pink.
- Stir in crushed tomatoes, water, oregano, black pepper, cinnamon, and allspice; simmer for 15 minutes.
- Steam cauliflower florets until tender, then blend with milk, salt, white pepper, and nutmeg until smooth.
- Add egg yolk to the blender while running, then mix in grated cheeses until incorporated.
- In a baking dish, layer one third of the meat mixture, half of the eggplant, the rest of the meat, remaining eggplant, and top with the bechamel sauce.
- Bake at 350°F for 40-45 minutes until golden on top.
- Let the moussaka stand for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
715
Total fat
56g
Total carbohydrates
15g
Total protein
38g
Sodium
1034mg
Cholesterol
174mg
You might also like