GREEK MOUSSAKA

 

This Greek Moussaka Recipe is the epitome of comfort cuisine. A substantial, ooey-gooey dish with layers of rich Tomato Meat Sauce and luscious, creamy Cheese Sauce covered with Eggplant.

 

INGREDIENTS

Eggplant:

 

2 large or 3 Medium Eggplant Cut into 1/2 Rounds

Tomato Meat Sauce:▢2 Tablespoons Butter

1 1/2 Cups Chopped Onion

1 Tablespoon Minced Garlic

1 Pound Ground Lamb

1 Teaspoon Allspice

1/4 Teaspoon Cinnamon

1/4 Teaspoon Nutmeg

1/8 Teaspoon Sugar

1 1/2 Teaspoon Salt

1 Teaspoon Pepper

1 Tablespoon Oregano

1/4 cup Tomato Paste

1 Cup Red Wine

1- 15 Ounce Can Tomato Sauce

 

Cheese Sauce:

2 1/2 Cups Whole Milk

4 Tablespoons Unsalted Butter

1/4 Cup All-Purpose Flour

1/4 Teaspoon Nutmeg

1 Teaspoon Salt

1 Teaspoon Black Pepper▢1 1/2 Cups Grated Parmesan Cheese

2Eggs Beaten

 

Topping:

1/2 Cups Grated Parmesan Cheese

Garnish:

1/4 cup Flat Leaf Parsley Chopped

 

Directions

Nonstick cooking spray a 9 x 13-inch baking dish. Heat the oven to 425°F. How to Cook Eggplant: Using a knife, cut the eggplant into 1/2-inch thick circles. Sprinkle gently with salt on each side and place in a colander set on a plate for 20 minutes. To remove any excess moisture, pat slices with paper towels. Using a pastry brush, coat 1-2 baking sheets with olive oil. Arrange eggplant slices on baking pans in a single layer, then brush the tops with a thin coating of olive oil. Cook for 15-20 minutes in a preheated oven, or until the eggplant is tender and beginning to color. Place aside. Reduce the oven temperature to 400°F.

 

To make the Tomato Meat Sauce, melt the butter in a large pan over medium heat. Sauté for 5 minutes, or until the onion and garlic begin to soften. Stir in the beef or lamb to break it up. Combine the allspice, cinnamon, nutmeg, sugar, salt, pepper, and oregano in a mixing bowl. Sauté until the meat is brown and no longer pink in the center. Remove any extra fat. Sauté until the wine has nearly totally dissolved. Sauté until the sauce has thickened, about 20 minutes, after adding the tomato paste and tomato sauce. Place aside.

 

To make the cheese sauce, boil the milk in a small saucepan until it begins to simmer. Melt the butter in a medium sauce over medium heat. Cook, stirring regularly, for 2 minutes after adding the flour. Mix in the heated milk and simmer for 5-7 minutes, or until the sauce is smooth and thick. Combine the nutmeg, salt, pepper, and Parmesan cheese in a mixing bowl. Allow the sauce to cool for 10 minutes. Set aside while slowly whisking in the eggs.

 

Construct: Place half of the eggplant slices in the prepared pan and cover with half of the tomato meat sauce. Proceed with the leftover tomato meat sauce and a second layer of eggplant. Ladle the cheese sauce over the tomato meat sauce and equally sprinkle with the remaining Parmesan cheese. Position the baking dish on a baking sheet with a rim. Preheat the oven to 400 degrees Fahrenheit and bake for 50-60 minutes, or until the moussaka is bubbling and the top is brown.