Greek Moussaka
Moussaka looks like lasagna, but it's not. It resembles eggplant parmigiana, but it's not. Moussaka is actually a baked dish, which is actually in a league of its own. Go Greek tonight.
Ingredients
- 3 eggplants
- 1 cup(s) butter
- 3 large onions
- 32 ounce(s) beef
- 3 tablespoon(s) tomato paste
- 4 floz red wine
- 1/2 cup(s) chopped parsley
- 1/4 teaspoon(s) cinnamon
- 1/2 teaspoon(s) salt
- 1/8 teaspoon(s) freshly ground black pepper, to taste
- 37/100 cup(s) flour
- 4 cup(s) milk
- 3 eggs
- 1 teaspoon(s) Nutmeg, to taste
Instructions
- Peel the eggplants and cut them into slices about 1/2-inch thick.
- Brown the slices quickly in 4 tbsp of the butter and set aside.
- Heat 4 tbsp of butter in the same skillet and cook the onions until they are brown.
- Add the ground meat and cook 10 minutes.
- Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper.
- Stir this mixture into the meat and simmer over low heat, stirring frequently until all the liquid has been absorbed.
- Remove the mixture from the fire.
- Preheat oven to 375 degrees.
- Make a white sauce by melting 8 tbsp butter and blending in the flour, stirring with a wire whisk.
- Meanwhile, bring the milk to a boil and add it gradually to the butter/flour mixture, stirring constantly.
- When the mixture is thickened and smooth, remove it from the heat.
- Cool slightly and stir in the beaten eggs, nutmeg, and ricotta cheese.
- Grease an 11 x 16-inch pan and sprinkle the bottom lightly with breadcrumbs.
- Arrange alternate layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan cheese and breadcrumbs.
- Pour the ricotta cheese sauce over the top and bake one hour, or until top is golden.
- Remove from the oven and cool 20 - 30 minutes before serving.
- Cut into squares and serve.
Nutrition
Calories: 5642.24kcalCarbohydrates: 239.6gProtein: 327.65gFat: 370.57gSaturated Fat: 188.3gCholesterol: 1902.29mgSodium: 4192.37mgFiber: 61.99gSugar: 135.61g
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