Moussaka

Pink Horizon • April 24, 2017 • No Comments

 

Ingredients:

2 large eggplants, top and tail, don’t peel, 1/2 inch slices
1/2 C olive oil

Meat:
1 large onion, diced
3 cloves garlic
3 T olive oil
1 1/2 – 2 lb ground beef
1 lb tomatoes, diced
2 t cinnamon
salt and black pepper, freshly ground
1 C dry red wine
1/2 C Parmigiano-Reggiano, grated
1/2 C parsley leaves, chopped

Sauce:
2/3 C butter
1 1/2 C flour
4 C milk, warm
salt and pepper, freshly ground
1/2 C Parmigiano-Reggiano, grated
2 egg yolks

Topping:
1/2 C Parmigiano-Reggiano
4 T Breadcrumbs

Directions:

Fry eggplant slices in oil on both sides until golden, adding olive oil as needed.

Meat:
Sauté onion and garlic in oil until golden brown.
Add ground beef and fry until no longer pink. Drain excess fat.
Add tomatoes, and cook for a few minutes for the juices to evaporate a little,
Add cinnamon, salt, pepper and wine. Let reduce, 20 min or so.
Add parsley, stir.
Add Parmigiano-Reggiano, remove from heat and stir to combine.
Preheat the oven to 350F.

Sauce:
Melt butter in a medium sauce pan on medium low heat.
Add flour, stir to combine, cook for 1 min.
Gradually add milk, stirring and let thicken.
Add salt and pepper.
Let stand for 10 min off heat.
Put back on medium heat. Add Parmigiano-Reggiano and yolks.
Heat though, but don’t boil. Take off heat.

In a large baking dish, layer all of the eggplant, all of the meat,
and all of the sauce, then sprinkle with cheese and breadcrumbs.

Bake for 30-45 min.
Note: Watch the salt, as the cheese makes this dish saltier.

Match made in Heaven:

Worth the time, just add Greek Salad‎.

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Recipe Title
Moussaka
Average Rating
5 Based on 1 Review(s)
Categories Meat and Bird
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