Directions: |
Directions:Eggplant:
1)Cut eggplant, Put in collider, Sprinkle with salt. Let it sit for 30 minutes (Make meat sauce and béchamel during wait)
2) After making the meat and béchamel sauces preheat oven to 450°F.
3) Pat eggplant dry, brush with EVOO on both sides, place on a greased cookie sheet, and bake for 15-20 minutes until soft. Flip halfway through. Cook longer, if not slightly translucent.
4) Remove and set aside until ready to assemble.
Meat sauce:
1) Heat EVOO in a large pot (medium heat).
2) Cook, garlic and onion (2 mins)
3) Add beef until brown.
4) Add red wine to deglaze pot
5) Add the rest of the meat sauce ingredient, cover, and bring to a soft boil.
6) Simmer on Low for 15 minutes or so (cook until thickened).
7) Once thickened, set aside until ready to assemble.
Béchamel Sauce:
1) Melt butter in a medium pot over medium heat.
2) Whisk in flour and cook for 1 minute.
3) Stir mixture consistently and slowly add milk.
4) Stir for 3-5 minutes until the mixture thickens and coats the spoon (longer if needed).
5) Remove from stove and whisk in the nutmeg, parmesan, and pepper.
6) Throw in a dash of salt to taste
7) Once cooled, whisk in egg + egg yoke.
8) Cover and set aside until ready to assemble.
Assembly/baking:
1) Lower oven temperature to 350°F.
2) Grease a 9 x 13 casserole dish.
3) Cover the bottom of the dish with 1/2 the eggplant. Make sure it is fully covered, and overlap slightly if needed.
4) Cover eggplant with all of the meat sauce.
5) Top meat sauce with the rest of the eggplant.
6) Cover the 2nd layer of eggplant with béchamel sauce. You should not be able to see eggplant.
7) Sprinkle the top evenly with panko
8) Bake uncovered for 30-40 minutes. Top should be slightly golden when removed from oven.
9) Let it stand for 20-30 minutes before eating.
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Personal
Notes: |
Personal
Notes: Moussaka originates in Greece, and typically has potatoes in it. This version does not need potatoes with all the flavor and textures that it has. This is a recipe that I have tweaked through the years, and hope gets passed down through generations. I traditionally make it every Christmas Eve, and sometimes during other celebratory times of year if asked nicely. Hope you and your family enjoy!
*Can replace 1lb of ground beef with 1lb of ground turkey for a lighter dish.
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This recipe for Moussaka (Greek Eggplant Lasagna) is from