Moussaka is a greek dish that has a distinct line of eggplant, meat sauce, and béchamel sauce. Béchamel sauce in this recipe is a little different, it has eggs which makes the sauce thicker and flavorful.
If American eggplants are not available where your live, use italian eggplants instead, both are large and round to semi-oblong in shape. If you cannot find large eggplants, just use 4 medium sized ones.
Ingredients
2 american eggplants
olive oil
1 tablespoon butter
1 lb ground beef
1 onion, chopped
2 garlic cloves, chopped
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 table spoon dried parsley
1 8 oz can tomato sauce
1/2 cup red wine
salt and black pepper to taste
1 cup parmesan cheese
béchamel sauce
11/2 cup milk
3 tablespoon flour
2 small eggs, lightly beaten
salt and white pepper to taste
Directions
Preheat oven to 350F/175C
Peel, slice and cut the eggplant lengthwise into 1/2 inch thick slices, lay them on paper towels, sprinkle with salt and let sit for 30 minutes.
In a large skillet over high heat, heat the olive oil and fry the eggplant until browned. Set aside on paper towels to drain.
In the same skillet, wipe up the excess oil with paper towels, and melt butter over medium heat, then sauté the onion until soft, and add ground beef, garlic, salt and pepper. Add the spices and herbs once the beef is browned, then the tomato sauce and wine. Simmer for 20 minutes.
While the sauce is simmering, make the béchamel sauce: Melt the butter in a medium sauce pan over medium heat. Whisk in flour and cook for 2 minutes until smooth. Add milk and whisk constantly until it thickens, then add the eggs. Season with salt and white pepper.
Arrange a layer of eggplant on an 8x8 inch baking dish. Cover the eggplant with all of the meat mixture, then sprinkle 1/3 cup of parmesan cheese. Arrange the remaining eggplant on top, then 1/3 cup of parmesan cheese, then the béchamel sauce over the top. Sprinkle with extra nutmeg and the remaining parmesan cheese.
Bake for 1 hour.
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