Moussaka
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Recipe type: Dinner
Author: Amanda N
Prep time: 30 mins
Cook time: 75 mins
Total time: 1 hour 45 mins
Serves: 10
Adapted from All Recipes
Ingredients
  • 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
  • salt (for sweating the eggplant)
  • 1/4 cup olive oil
  • 1 pound lean ground beef
  • salt to taste
  • ground black pepper to taste
  • 2 onions, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fines herbs
  • 2 tablespoons dried parsley
  • 1 (8 ounce) can tomato sauce
  • 1 (4 oz) can tomato paste
  • 1 (8 oz) can diced tomatos
  • 1 (8 oz) container mushrooms, rinshed and chopped
  • 1/2 cup red wine
  • 1 egg, beaten
  • 4 cups milk
  • 1/2 cup butter
  • 6 tablespoons all-purpose flour
  • salt to taste
  • ground white pepper, to taste
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
Directions
  1. 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.
  2. In a large skillet over medium heat, brown 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, paste, diced tomatoes, mushrooms and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
  3. 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.
  4. In a greased 9x13 inch baking dish, spread about 1/2 C. of the tomato/meat mixture. Then arrange a layer of eggplant. 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.
  5. Bake for 1 hour at 350 degrees F. Allow to sit 10-15 min so it sets up.
Recipe by Wine and a Spoon at http://wineandaspoon.com/moussaka-recipe-its-fun-to-say-and-amazing-to-eat/