Moussaka with Eggplants
Appetizers • Greek
Description
Moussaka with Eggplants
Ingredients
- Eggplants 0 lbs
- Olive Oil 5 tablespoons
- Onion 20 oz
- Garlic 3 cloves
- Rack of Lamb 25 oz
- Passata Tomato Sauce 2 tablespoons
- Ground Cinnamon ½ teaspoon
- Spiced Tomato Juice 15 oz
- Bay leaf 2 pieces
- Fresh basil leaves to taste
- Dessert Yogurt 5 oz
- Chicken Egg 1 piece
- Ground Nutmeg a pinch
- Grated Pecorino Pepato Cheese 50 tablespoons
- Feta cheese 5 oz
Step-by-Step Guide
Step 1
Wash the eggplants, slice them into rounds, place on a baking sheet, brush with olive oil, season with salt, and bake in the oven for about 30 minutes.
Step 2
Peel the onion, slice it into rings, and sauté in a saucepan with olive oil. Add garlic. Transfer to a bowl.
Step 3
In the same saucepan, sauté the ground meat, add the sautéed onion, then add the tomato paste, tomatoes, cinnamon, bay leaves, and oregano. Simmer for 20 minutes.
Step 4
Prepare the sauce: mix yogurt, egg, and half of the Parmesan. Season with salt and pepper, sprinkle with nutmeg, and whisk.
Step 5
Layer half of the meat mixture in a deep baking dish. Cover with a layer of eggplants, season. Repeat the layers, finishing with a layer of eggplants on top.
Step 6
Sprinkle with pieces of feta cheese, drizzle with sauce, and top with the remaining Parmesan. Bake in the oven until golden brown. Cool for 10 minutes, sprinkle with herbs, and serve.
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