Name: Moussaka
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Eggplants, peeled and cut lengthwise into 1/2 inch thick slices - 3; Salt to taste - 3; Olive oil - ¼ cup; Butter - 1 tablespoon; Lean ground beef - 1 pound; Onions, chopped - 2; Garlic, minced - 1 clove; Ground black pepper to taste - 1 clove; Dried parsley - 2 tablespoons; Fines herbs - ½ teaspoon; Ground cinnamon - ¼ teaspoon; Ground nutmeg, divided - ½ teaspoon; Tomato sauce - 1 (8 ounce) can; Red wine - ½ cup; Egg, beaten - 1; Milk - 4 cups; Butter - ½ cup; All-purpose flour - 6 tablespoons; Ground white pepper, to taste - 6 tablespoons; Freshly grated Parmesan cheese - 1 ½ cups

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Moussaka

1. Eggplants, peeled and cut lengthwise into 1/2 inch thick slices - 3

2. Salt to taste - 3

3. Olive oil - ¼ cup

4. Butter - 1 tablespoon

5. Lean ground beef - 1 pound

6. Onions, chopped - 2

7. Garlic, minced - 1 clove

8. Ground black pepper to taste - 1 clove

9. Dried parsley - 2 tablespoons

10. Fines herbs - ½ teaspoon

11. Ground cinnamon - ¼ teaspoon

12. Ground nutmeg, divided - ½ teaspoon

13. Tomato sauce - 1 (8 ounce) can

14. Red wine - ½ cup

15. Egg, beaten - 1

16. Milk - 4 cups

17. Butter - ½ cup

18. All-purpose flour - 6 tablespoons

19. Ground white pepper, to taste - 6 tablespoons

20. Freshly grated Parmesan cheese - 1 ½ cups

How to cook deliciously - Moussaka

1. Stage

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. Dotdash Meredith Food Studios

2. Stage

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. Dotdash Meredith Food Studios

3. Stage

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. Dotdash Meredith Food Studios

4. Stage

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. Dotdash Meredith Food Studios

5. Stage

Scald milk in a saucepan over medium heat.

6. Stage

At the same time, melt 1/2 cup butter in a large skillet over medium heat. Dotdash Meredith Food Studios

7. Stage

Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper. Dotdash Meredith Food Studios

8. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

9. Stage

Arrange a single layer of eggplant in the prepared baking dish. Dotdash Meredith Food Studios

10. Stage

Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

11. Stage

Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese. Dotdash Meredith Food Studios

12. Stage

Bake in the preheated oven until bubbly and browned, about 1 hour. Dotdash Meredith Food Studios

13. Stage

Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS