Greek Moussaka

45 mins
Serves 4
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Directions

  1. 1Slice two large eggplants lengthwise into 1/4 inch thick slices, salt them, and set aside for about half an hour.
  2. 2Slice two large eggplants lengthwise into 1/4 inch thick slices, salt them, and set aside for about half an hour.
  3. 3Slice two large eggplants lengthwise into 1/4 inch thick slices, salt them, and set aside for about half an hour.
  4. 4Dry the eggplant slices with a paper towel.
  5. 5Dry the eggplant slices with a paper towel.
  6. 6Dry the eggplant slices with a paper towel.
  7. 7Drizzle a little bit of olive oil on a baking sheet and place the eggplant slices on top.
  8. 8Drizzle a little bit of olive oil on a baking sheet and place the eggplant slices on top.
  9. 9Drizzle a little bit of olive oil on a baking sheet and place the eggplant slices on top.
  10. 10Broil the eggplant for a few minutes.
  11. 11Broil the eggplant for a few minutes.
  12. 12Broil the eggplant for a few minutes.
  13. 13Finely chop one large yellow onion.
  14. 14Finely chop one large yellow onion.
  15. 15Finely chop one large yellow onion.
  16. 16Add the chopped onion to a pan with a drizzle of olive oil and sauté for about five minutes until golden brown.
  17. 17Add the chopped onion to a pan with a drizzle of olive oil and sauté for about five minutes until golden brown.
  18. 18Add the chopped onion to a pan with a drizzle of olive oil and sauté for about five minutes until golden brown.
  19. 19Add one pound of ground lamb (or beef) to the pan and cook for seven to ten minutes until fully browned.
  20. 20Add one pound of ground lamb (or beef) to the pan and cook for seven to ten minutes until fully browned.
  21. 21Add one pound of ground lamb (or beef) to the pan and cook for seven to ten minutes until fully browned.
  22. 22Remove excess liquid from the meat.
  23. 23Remove excess liquid from the meat.
  24. 24Remove excess liquid from the meat.
  25. 25Season the meat with salt, pepper, a tablespoon of oregano, a teaspoon of cinnamon, half a teaspoon of nutmeg, and half a teaspoon of paprika.
  26. 26Season the meat with salt, pepper, a tablespoon of oregano, a teaspoon of cinnamon, half a teaspoon of nutmeg, and half a teaspoon of paprika.
  27. 27Season the meat with salt, pepper, a tablespoon of oregano, a teaspoon of cinnamon, half a teaspoon of nutmeg, and half a teaspoon of paprika.
  28. 28Add half a cup of red wine and 14 ounces of diced tomatoes from a can.
  29. 29Add half a cup of red wine and 14 ounces of diced tomatoes from a can.
  30. 30Add half a cup of red wine and 14 ounces of diced tomatoes from a can.
  31. 31Add one teaspoon of sugar and half a cup of hot beef broth. Simmer for 20-25 minutes.
  32. 32Add one teaspoon of sugar and half a cup of hot beef broth. Simmer for 20-25 minutes.
  33. 33Add one teaspoon of sugar and half a cup of hot beef broth. Simmer for 20-25 minutes.
  34. 34In a separate pan, heat up 1/3 cup + 2 tablespoons of olive oil. Add 2/3 cup of all purpose flour and stir until golden brown.
  35. 35In a separate pan, heat up 1/3 cup + 2 tablespoons of olive oil. Add 2/3 cup of all purpose flour and stir until golden brown.
  36. 36In a separate pan, heat up 1/3 cup + 2 tablespoons of olive oil. Add 2/3 cup of all purpose flour and stir until golden brown.
  37. 37Season with salt and nutmeg.
  38. 38Season with salt and nutmeg.
  39. 39Season with salt and nutmeg.
  40. 40Add four cups of warmed 2% milk little by little while continuously whisking to create a bechamel sauce.
  41. 41Add four cups of warmed 2% milk little by little while continuously whisking to create a bechamel sauce.
  42. 42Add four cups of warmed 2% milk little by little while continuously whisking to create a bechamel sauce.
  43. 43In a separate bowl, temper the two large eggs by adding a bit of the bechamel sauce and whisking to mix them evenly.
  44. 44In a separate bowl, temper the two large eggs by adding a bit of the bechamel sauce and whisking to mix them evenly.
  45. 45In a separate bowl, temper the two large eggs by adding a bit of the bechamel sauce and whisking to mix them evenly.
  46. 46Add the tempered eggs to the bechamel sauce and cook for a couple of minutes until thickened.
  47. 47Add the tempered eggs to the bechamel sauce and cook for a couple of minutes until thickened.
  48. 48Add the tempered eggs to the bechamel sauce and cook for a couple of minutes until thickened.
  49. 49Layer the eggplant, meat sauce and bechamel sauce in a baking dish.
  50. 50Layer the eggplant, meat sauce and bechamel sauce in a baking dish.
  51. 51Layer the eggplant, meat sauce and bechamel sauce in a baking dish.
  52. 52Sprinkle breadcrumbs on top.
  53. 53Sprinkle breadcrumbs on top.
  54. 54Sprinkle breadcrumbs on top.
  55. 55Bake at 350°F for 40-45 minutes.
  56. 56Bake at 350°F for 40-45 minutes.
  57. 57Bake at 350°F for 40-45 minutes.

Ingredients

  • 2 large eggplants
  • 2 large eggplants
  • 2 large eggplants
  • 1 eggplant slices
  • 1 eggplant slices
  • 1 eggplant slices
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 extra virgin olive oil
  • 1 extra virgin olive oil
  • 1 extra virgin olive oil
  • 4 tablespoons breadcrumbs
  • 4 tablespoons breadcrumbs
  • 4 tablespoons breadcrumbs
  • 1 large yellow onion
  • 1 large yellow onion
  • 1 large yellow onion
  • 1 pound ground lamb, or beef
  • 1 pound ground lamb, or beef
  • 1 pound ground lamb, or beef
  • 1 tablespoon dried oregano
  • 1 tablespoon dried oregano
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon paprika, or hot paprika
  • 0.5 teaspoon paprika, or hot paprika
  • 0.5 teaspoon paprika, or hot paprika
  • 0.5 cup red wine
  • 0.5 cup red wine
  • 0.5 cup red wine
  • 14 ounce can diced tomato
  • 14 ounce can diced tomato
  • 14 ounce can diced tomato
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 0.5 cup hot beef broth
  • 0.5 cup hot beef broth
  • 0.5 cup hot beef broth
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 0.66 cup all-purpose flour
  • 0.66 cup all-purpose flour
  • 0.66 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground nutmeg
  • 4 cups 2% milk
  • 4 cups 2% milk
  • 4 cups 2% milk
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs

Equipment

knifecutting boardbaking sheetpaper towelpanwooden spoonwhisk