Greek Mousakka

Greek Moussaka

 

 

Prep time: 45 Min

Cook time: 1 Hour

Total time: 1 H & 45 M

 

 

Ingredients

 

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• 1 pound lean ground beef
• 1 tablespoon butter
• 2 onions, chopped
• 1 clove garlic, minced
• 1 egg, beaten
• 4 cups milk
• ½ cup butter
• 1 ½ cups freshly grated Parmesan cheese
• --Pantry
• 1 (8 ounce) can tomato sauce
• ½ cup red wine
• ¼ cup olive oil
• 6 tablespoons all-purpose flour
• salt to taste
• ground black pepper to taste
• 2 tablespoons dried parsley
• ½ teaspoon fines herbs
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg, divided
• ground white pepper, to taste

 

 

Instructions

 

1. Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
2. Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
3. Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
4. Scald milk in a saucepan over medium heat.
5. At the same time, melt 1/2 cup butter in a large skillet over medium heat. Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens, then season the béchamel with salt and pepper.
6. Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Arrange a single layer of eggplant in the prepared baking dish. Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top.
7. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top. Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
8. Bake in the preheated oven until bubbly and browned, about 1 hour.

 

 

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Notes:

Jan 20, 2023

 

I don't recall liking this dish very much - and while I can tolerate eggplant, and even like it in some dishes, this one just wasn't that flavorful. I actually used like regular big eggplant instead of the variety we grow, Ichiban. IF and it's a big IF, I ever try this again, I will cube the eggplant and bake it, like I do when we grow it from the garden. OR maybe I just don't' cook it well. Could be. Pretty sure, but can't swear that I made enough béchamel, because even though there are measurements here, I don't always follow them. Original recipe credits to Allrecipes. Recipe Tin has a recipe for this that looks amazing, so maybe one more go next year.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey