Moussaka
Nutrition :
295 calories,
3 stars -
based on 98 reviews
Yield : 1 - 9x13 baking dish
Ingredients
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3 eggplants, peeled and cut lengthwise into 1/2 inch thick slicessalt¼ cup olive oil1 tablespoon butter1 pound lean ground beefsalt to tasteground black pepper to taste2 onions, chopped1 clove garlic, minced¼ teaspoon ground cinnamon¼ teaspoon ground nutmeg½ teaspoon fines herbs2 tablespoons dried parsley1 (8 ounce) can tomato sauce½ cup red wine1 egg, beaten4 cups milk½ cup butter6 tablespoons all-purpose floursalt to tasteground white pepper, to taste1 ½ cups freshly grated Parmesan cheese¼ teaspoon ground nutmeg
Directions
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Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.Bake for 1 hour at 350 degrees F (175 degrees C).
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