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January 31, 2020 at 7:25 pm #581120
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Greek Eggplant Moussaka
For the Vegetables:
3 to 4 eggplants
Salt
1 lb potatoes
Olive oil, for greasing baking sheets
8 egg whites, reserving the yolks for the béchamel
2 cups plain breadcrumbsFor the Meat Filling:
1 1/2 lb ground beef, or lamb
2 onions, finely diced
2 cloves garlic, minced
1/2 cup dry red wine
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 cup fresh parsley, chopped
2 tbs tomato paste
1 cup crushed tomatoes
1 tsp sugar
Salt, to taste
Freshly ground pepper, to taste
1 cup unsalted butter
1 cup all-purpose flour
4 cups milk, warmed
8 egg yolks, lightly beaten
Pinch of ground nutmegFor the Assembly:
Breadcrumbs, for the bottom of the pan
1 cup grated Parmesan cheeseUsing a sharp peeler, partially peel the eggplants, leaving strips of peel about 1-inch wide around the eggplant. Slice the eggplant into 1/2-inch slices.
Peel the potatoes, place whole in a pot, cover with cold water, and bring to a boil. Cook until they are just done, about 10 min. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool, and cut them into 1/4-inch slices. Set aside.
Prepare the Vegetables:
Heat the oven to 400°. Line two baking sheets with aluminum foil and lightly grease with oil.
Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides.
Place breaded eggplant slices on the foil-lined baking sheets and bake for 30 min, turning them over once during cooking.
When eggplant is finished cooking, set aside and lower the oven temperature to 350°.Make the Meat Filling:
Add wine to the pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar.
Allow the sauce to simmer, uncovered, for approximately 15 min so that excess liquid can evaporate. It should be a drier, chunkier sauce. Season to taste with salt and pepper.
Make the Béchamel Sauce:
Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens a bit but does not boil.
Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to the heat and stir until sauce thickens. Set aside.
Assemble the Moussaka:
Leaving a 1/4-inch space around the edges of the pan, place the potatoes in a layer on the bottom. Top with a layer of half of the eggplant slices.
Add the meat sauce on top of the eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.
Bake for 45 min or until béchamel sauce is a nice golden brown color. Allow it to cool for 15 to 20 min before slicing and serving. Serves 6-8
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› Budget Menu & Dirt Cheap Recipes › Dirt Cheap Dinners › Greek Eggplant Moussaka