GR
Greece
Featured recipe
Europe
GR
Layers of roasted eggplant, spiced meat and tomato filling, and thick béchamel.
45 min
1 hr 20 min
8 servings
Hard
2 hr 5 min
3 large eggplants, sliced lengthwise 1/3 inch thick 1 1/2 tsp kosher salt 1/4 cup (60 ml) olive oil 1 tbsp olive oil 1 large yellow onion, diced 3 garlic cloves, minced 1 1/2 lb (680 g) ground beef or lamb 2 tbsp tomato paste 1 can (14.5 oz/411 g) crushed tomatoes 1/2 cup (120 ml) dry red wine 1 tsp dried oregano 1 tsp ground cinnamon 1/4 tsp ground allspice 1 tsp kosher salt 1/2 tsp black pepper 5 tbsp (70 g) unsalted butter 1/2 cup (60 g) all purpose flour 3 cups (720 ml) whole milk, warmed 1/2 tsp fine salt 1/4 tsp ground nutmeg 2 large egg yolks 3/4 cup (70 g) finely grated Parmesan or kefalotyri, divided
1. Salt eggplant lightly and let stand for 20 minutes. Pat dry. 2. Heat oven to 425°F (218°C). Brush eggplant with olive oil and roast for 20 to 25 minutes, turning once. 3. Cook onion in olive oil for 6 minutes. Add garlic for 30 seconds, then meat for 7 to 8 minutes. 4. Add tomato paste, tomatoes, wine, oregano, cinnamon, allspice, salt, and pepper. Simmer uncovered for 20 minutes. 5. For the sauce, melt butter and whisk in flour for 2 minutes. Slowly whisk in warm milk and cook until thick. 6. Remove from heat. Add salt, nutmeg, and 1/2 cup cheese. Cool 5 minutes and whisk in egg yolks. 7. Lower oven to 375°F (190°C). Layer half the eggplant, all the meat filling, and remaining eggplant in a 9 by 13 inch dish. 8. Spread sauce over the top and add remaining cheese. 9. Bake for 35 to 40 minutes. Rest for 20 to 30 minutes before cutting.
SCHNAX TIP
Rest the moussaka before slicing so the layers hold together. Roasting the eggplant keeps it from absorbing too much oil.