Moussaka with Eggplants and Beef

Main Dishes | Greek cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Moussaka with Eggplants and Beef

Ingredients

Eggplants - 2 pieces
Olive Oil - 1 tablespoon
Onion - 1 head
Garlic - 1 clove
Red Grape Juice - 4 fl oz
Lean Beef - 17.6 oz
Ground Cinnamon - a pinch
Passata Tomato Sauce - 4.4 oz
Oregano - 2 teaspoons
Chopped Sage Leaves - 3 tablespoons
Breadcrumbs - 2 tablespoons
Grated Pecorino Pepato Cheese - 3 tablespoons
Butter - 0.7 oz
Wheat Flour - 1.4 oz
Milk - 17 fl oz
Nutmeg - a pinch

Step by Step guide

Step 1

Preheat the oven to 392°F. Slice the eggplants into thin rounds and place them on 2 baking sheets lined with foil, brushing the pieces on both sides with olive oil. Bake for 10 minutes, flip, and bake for another 10 minutes. Let cool.

Step 2

Heat the remaining olive oil in a large skillet. Add the finely chopped onion and garlic and sauté for 4-5 minutes. Increase the heat and add the ground beef, frying until golden brown for about 5 minutes. Add the wine, tomato paste, cinnamon, oregano, and a quarter of the parsley. Season with salt, bring to a boil while stirring, and cook for 15-20 minutes. Remove from heat.

Step 3

For the sauce, melt the butter in a saucepan. Add the flour and cook over low heat for 2-3 minutes. Slowly add the milk while stirring vigorously, and cook for 6-8 minutes until thickened. Remove from heat and add nutmeg, 1 tablespoon of Parmesan, and 0.5 teaspoons of salt.

Step 4

Grease a baking dish measuring 18x28 cm with butter. Layer some of the eggplants on the bottom, followed by the meat mixture. Cover with the remaining eggplants and pour the sauce over the top. Mix the remaining Parmesan, breadcrumbs, the rest of the parsley, and spices, and sprinkle on top. Bake for 30 minutes until golden brown.