vegetables- 3 medium or 2 large red potatoes, sliced 1/4- inch thick
Kosher Salt
1 medium eggplant
2 tablespoons olive oil
1/4 teaspoons freshly ground black pepper
Meat sauce- 1 onion, chopped
1 tablespoon olive oil
kosher salt
8 ounces ground beef
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cloves garlic, minced
1/2 cup red wine
1 8 ounce can tomato sauce
Bechamel- 5 tablespoons butter
5 tablespoons flour
4 cups milk, heated to very warm in microwave
Instructions
For the vegetables- Preheat the over to 400 degrees F. Cook
the potato slices for 5 minutes (do not cook longer) in
heavily salted, boiling water. Meanwhile, slice the eggplant
into 1/4 inch slices, brush with the olive oil and sprinkle
with 1/2 teaspoon salt and the pepper on both sides. Place
on a baking sheet and cook in over, 6 to 7 minutes per
side. Set aside the potato and eggplant slices for assembly.
For the meat sauce- In a large saucepan, sweat the onions
with some salt in the olive oil over medium heat. After 5
minutes, add the ground beef and cook until golden brown,
7 to 8 minutes. Add the oregano, cinnamon, nutmeg and
garlic, and cook until fragrant. Turn the heat up to high,
and then deglaze the pan with the red wine, allowing to
bubble and reduce for 1 to 2 minutes. Add the tomato
sauce and lower the heat to simmer for 5 minutes. Remove
the sauce from the heat and set aside.
For the bechamel- In a large saucepan over medium heat,
melt the butter and add the flour, whisking to make a
paste. Whisk constantly for 2 minutes, allowing the mixture
to bubble. Add the warm milk slowly, whisking constantly
to avoid lumps. Once the sauce starts to come to a boil,
reduce the heat to low and cook until thickened, about 10
minutes, whisking very frequently. Add 3/4 teaspoon
kosher salt, 1/4 teaspoon freshly ground black pepper, and
1/8 teaspoon ground nutmeg, and set aside.
For assembling the moussaka- Preheat the over to 350
degrees F. Before assembling, taste each of the four layers
and confirm that they are properly seasoned. Grease a 9 by
13 inch baking pan with vegetable oil. Lay out the potato
slices, pressing gently into the pan. Sprinkle with 3
tablespoons of parmesan cheese. Place the eggplant on top
of the potatoes. Sprinkle with another 3 tablespoons of
Parmesan. Spoon the meat sauce on top, followed by 3
more tablespoons of Parmesan. Finish with pouring over
the bechamel and top with the last 3 tablespoons of
parmesan cheese. Cover with foil (sprayed lightly with
vegetable oil) and bake for 30 minutes, then uncover and
continue baking for an additional 30 minutes
Originally Submitted
12/27/2012
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