Moussaka with Mozzarella
Main Dishes • Greek
Description
Moussaka
Ingredients
- Lamb 10 oz
- Eggplants 2 pieces
- Onion 1 piece
- Tomatoes 2 pieces
- Olive Oil ½ cup
- Melted Cheese 5 oz
- Passata Tomato Sauce 2 tablespoons
- Grated Pecorino Pepato Cheese 2 tablespoons
- Butter 2 tablespoons
- Wheat Flour 0 oz
- Milk 1 cup
- Whole egg 1 piece
- White Pepper (whole) to taste
- Salt to taste
- Ground Nutmeg to taste
Step-by-Step Guide
Step 1
Slice the eggplants into 5 mm thick slices. Finely chop the meat and onion. Pour boiling water over the tomatoes for 5 minutes, then rinse them with cold water, peel, cut into 4 parts, remove the seeds and stem, and chop finely. Heat olive oil in a pan, fry the meat over high heat for 10 minutes, then add the onion and sauté until golden. Add the tomatoes and tomato paste, bring to a boil, and set aside.
Step 2
Fry the eggplants in oil on both sides until golden brown, layer them in a greased baking dish (eggplants, meat with vegetables, eggplants, meat with vegetables, with the top layer being eggplants). Preheat the oven to 355°F.
Step 3
Meanwhile, make the white sauce (béchamel): melt the butter, constantly stirring add the flour, pour in the milk, bring to a boil and remove from heat. Add the yolk, season with salt and pepper, add a pinch of nutmeg, mix, and pour over the eggplants in the dish.
Step 4
Top with slices of mozzarella, sprinkle with Parmesan, and bake in the oven for 30-40 minutes until a golden crust forms.
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