Moussaka
Classic Greek Version of Lasagna
Ingredients
Ingredients
2 lb eggplant sliced 0.3" thickness (discard ends)
Salt, 2-3 tbsp olive oil
1-2 tbsp Olive oil
1 yellow onion diced
4-5 garlic cloves minced
1.5 lb ground beef or lamb
1/2 cup red wine (or a few tbsp red wine vinegar)
1 14 oz can crushed tomatoes mildly drained
3 tbsp tomato paste
1 cup beef stock/broth
Spices: 1 beef bouillon cube (or 1 tsp powder), 2 bay leaves, 2 tsp dried oregano, 1.5 tsp any sugar, 1/2 tsp cinnamon, 1 tsp salt or more
4 tbsp butter
5 tbsp plain flour
2.5 cups milk (any kind or make)
1/4 tsp nutmeg
½ cup parmesan cheese (the coarse shredded, NOT the powder)
2 eggs
1 tsp chicken stock powder or similar (salt can be substituted)
1 tsp black pepper
Either ½ cup parmesan OR breadcrumbs (for topping before baking to give it a crunch)
Directions
- Place eggplant on large baking sheet, sprinkle with salt, sweat for >30 minutes. Then wipe clean really well to get rid of moisture AND salt. Then bake at 450 F for 15-20 minutes until slightly browned.
- Meanwhile, in large, deep skillet, cook garlic, meat until it browns. Add wine and cook for a couple minutes until alcohol is cooked out. Add remining ingredients up to cinnamon/salt and simmer for 15 minutes or until it is a reasonably thick sauce.
- Meanwhile again, make the sauce. Melt the butter in a medium sized pan, add flour and cook for 1 minute stirring constantly. Then add milk slowly stirring all the while. It will thicken in a few minutes and continue to stir until it does. (Use a whisk). After thickened, remove from heat and add rest of ingredients except the toppings. Stir well.
- Assemble in a large, deep baking dish. 1 layer eggplant on bottom -> all of meat sauce -> another layer of eggplant (this should use all of it) -> all of milk/butter sauce. Top with optional parmesan/breadcrumbs.
- Bake at 350 F for 30-40 minutes uncovered until golden brown. Allow at least a few minutes to cool and then serve.