Moussaka recipe

Name: Moussaka
Prep time: 45 min
Cook time: 60 min
Total time: 1 h 45 min
Ingredients: ½ cup butter; 1 egg, beaten; 1 tablespoon butter; ¼ teaspoon ground cinnamon; 6 tablespoons all-purpose flour; 1 pound lean ground beef; salt to taste; 2 tablespoons dried parsley; 1 clove garlic, minced; 1 (8 ounce) can tomato sauce; ¼ cup olive oil; 4 cups milk; ground black pepper to taste; 2 onions, chopped; ½ cup red wine; ½ teaspoon fines herbs; ground white pepper, to taste; 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices; ½ teaspoon ground nutmeg, divided; 1 ½ cups freshly grated Parmesan cheese

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Scald milk in a saucepan over medium heat.

Step 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. Season béchamel sauce with salt and white pepper.

Step 6

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

Step 7

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. 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.