Moussaka with Eggplants and Beef
Main Dishes • Greek
Description
Moussaka with Eggplants and Beef
Ingredients
- Eggplants 2 pieces
- Olive Oil 1 tablespoon
- Onion 1 head
- Garlic 1 clove
- Red Grape Juice 5 fl oz
- Lean Beef 20 oz
- Ground Cinnamon a pinch
- Passata Tomato Sauce 5 oz
- Oregano 2 teaspoons
- Chopped Sage Leaves 3 tablespoons
- Breadcrumbs 2 tablespoons
- Grated Pecorino Pepato Cheese 3 tablespoons
- Butter 0 oz
- Wheat Flour 0 oz
- Milk 15 fl oz
- Nutmeg a pinch
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Slice the eggplants into thin rounds and place them on 2 baking sheets lined with foil, brushing the pieces on both sides with olive oil. Bake for 10 minutes, flip, and bake for another 10 minutes. Let cool.
Step 2
Heat the remaining olive oil in a large skillet. Add the finely chopped onion and garlic and sauté for 4-5 minutes. Increase the heat and add the ground beef, frying until golden brown for about 5 minutes. Add the wine, tomato paste, cinnamon, oregano, and a quarter of the parsley. Season with salt, bring to a boil while stirring, and cook for 15-20 minutes. Remove from heat.
Step 3
For the sauce, melt the butter in a saucepan. Add the flour and cook over low heat for 2-3 minutes. Slowly add the milk while stirring vigorously, and cook for 6-8 minutes until thickened. Remove from heat and add nutmeg, 1 tablespoon of Parmesan, and 0.5 teaspoons of salt.
Step 4
Grease a baking dish measuring 18x28 cm with butter. Layer some of the eggplants on the bottom, followed by the meat mixture. Cover with the remaining eggplants and pour the sauce over the top. Mix the remaining Parmesan, breadcrumbs, the rest of the parsley, and spices, and sprinkle on top. Bake for 30 minutes until golden brown.
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