My Moussaka
Ingredients
- 2 large eggplants (peeled, sliced 1 inch thick) ⓘ
- salt (as needed)
- flour (as needed) ⓘ
- canola oil (as needed) ⓘ
- 1 tablespoon butter ⓘ
- 1 small onion (minced)
- 34 lb ground beef ⓘ
- 14 lb ground pork ⓘ
- 2 teaspoons salt ⓘ
- 14 teaspoon fresh cracked pepper ⓘ
- 1 pinch fresh grated nutmeg ⓘ
- 1 tablespoon parsley (minced) ⓘ
- 1 12 tablespoons tomato sauce ⓘ
- 12 cup dry red wine ⓘ
- 14 cup boiling water ⓘ
- 1 egg (beaten)
- 12 cup kefalotyri cheese (grated)
- 12-23 cup fresh breadcrumb (toasted, ground fine) ⓘ
- 2 tablespoons butter ⓘ
- 1 tablespoon flour ⓘ
Instructions
- Salt eggplant slices.
- Lay out on racks to drain.
- Let stand 30 minutes.
- Rinse.
- Return to racks for 10 minutes to drain.
- Squeeze between paper towels to absorb excess moisture.
- Dredge in flour to coat.
- Heat about an inch of oil in a deep skillet.
- Fry slices until golden on each side, in batches.
- Drain on paper towels.
- Heat oven 375.
- In a saucepan heat butter.
- Add onion.
- Saute 2 minutes.
- Add beef and pork.
- Brown well.
- Add the salt, pepper, nutmeg, parsley, tomato sauce, red wine and water.
- Bring to a boil.
- Reduce.
- Cover.
- Simmer 30-40 minutes, or until thickened.
- Remove from heat.
- Whisk in the egg, cheese and 1/4-1/3 of the breadcrumbs to thicken.
- Set aside.
- Spray a 9x13 baking dish.
- Scatter remaning crumbs on the bottom.
- Top with 1/2 of the eggplant slices.
- Then meat sauce.
- Then remaining eggplant.
- Meanwhile, melt butter in a saucepan.
- Add flour.
- Cook 1minute.
- Whisk in the milk and cream.
- Simmer, stirring often until thickened, about 15 minutes.
- Remove from heat.
- Whisk in the egg, yloks, salt, nutmeg and half of the cheese until incorporated.
- Pour over eggplant.
- Top with remaining cheese.
- Bake 45 minutes.
- Let stand 10-15 minutes before slicing.
Nutrition & Diet Analysis (per serving)
1421
kcal
71% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).