Wednesday, October 17, 2012


I've never tried moussaka before, but I seem to like the cinnamon-seasoned beef sauces, so we gave this a shot. It did not disappoint. 

4 medium eggplants
0.25 cup olive oil
1 lb ground beef
1 cup roasted tomato marinara
0.25 tsp cinnamon
0.5 tsp nutmeg
0.25 tsp dried oregano
0.25 tsp dried mint
0.25 tsp dried basil
2 tbsp dried parsley
0.5 cup red wine
1 egg
3 tbsp flour
4 tbsp butter
2 cup milk
white pepper
1 cup Parmesan cheese

Peel and slice the eggplant into 0.5-inch slices. Salt lightly and allow to sit for 30 minutes on paper towels. Pat dry.

Preheat oven to 450F. Lay eggplant slices onto baking sheets, brush lightly with olive oil. Bake 10-15 minutes, until softened.

In a large skillet cook the beef. Tilt to the side to drain off excess fat. Season with cinnamon, 0.25 tsp nutmeg, herbs. Stir in tomato sauce and wine, simmer for 10 minutes. Allow to cool and mix in egg.

Melt 4 tbsp butter, add the 3 tbsp flour and cook for 2 minutes. Whisk in 2 cups of cold milk. Bring back to a boil and allow to thicken.

Layer half the eggplant into a greased lasagne pan. Pour the beef sauce on top. Sprinkle with 1/3 cup grated Parmesan. Layer the second half of the eggplant on top. Sprinkle with 1/3 cup Parmesan. Pour on white sauce and distribute remaining Parmesan. Dust with 0.25 tsp nutmeg.

Bake in a preheated 350F oven for one hour. Serve warm (not hot).

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