Moussaka A La Grecque
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 medium
Eggplant8 tbsps
Extra-Virgin Olive Oil910 g
Ground Lamb3 tbsps
Tomato Paste1.5 cup
Red Wine1 cup
Parsley (chopped)1 pinch
Cinnamon6 tbsps
Unsalted Butter6 tbsps
All-Purpose Flour4 large
Egg (beaten)1 pinch
Nutmeg2 cups
Ricotta1 cup
Bread Crumb (fresh)1 cup
Freshly Grated ParmesanDirections:
1
Peel the eggplant and slice it crosswise 1/2-inch thick
2
Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes
3
In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides
4
Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant
5
Drain the eggplant as they are cooked on paper towels
6
Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown
7
Add the ground meat and cook, stirring occasionally, until the meat is no longer pink
8
Combine the tomato paste with the wine, parsley, and cinnamon
9
Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated
10
Add salt and pepper, to taste
11
In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes
12
Turn up the heat to moderate and add the milk in a stream, whisking
13
Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat
14
Cool slightly and stir in the eggs, nutmeg, and ricotta
15
Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs
16
Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs
17
Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden
18
Let cool twenty minutes before slicing