Moussaka with Mozzarella

Main Dishes | Greek cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Moussaka

Ingredients

Lamb - 10.6 oz
Eggplants - 2 pieces
Onion - 1 piece
Tomatoes - 2 pieces
Olive Oil - ½ cup
Melted Cheese - 3.5 oz
Passata Tomato Sauce - 2 tablespoons
Grated Pecorino Pepato Cheese - 2 tablespoons
Butter - 2 tablespoons
Wheat Flour - 0.1 oz
Milk - 1 cup
Whole egg - 1 piece
White Pepper (whole) - to taste
Salt - to taste
Ground Nutmeg - to taste

Step by Step guide

Step 1

Slice the eggplants into 5 mm thick slices. Finely chop the meat and onion. Pour boiling water over the tomatoes for 5 minutes, then rinse them with cold water, peel, cut into 4 parts, remove the seeds and stem, and chop finely. Heat olive oil in a pan, fry the meat over high heat for 10 minutes, then add the onion and sauté until golden. Add the tomatoes and tomato paste, bring to a boil, and set aside.

Step 2

Fry the eggplants in oil on both sides until golden brown, layer them in a greased baking dish (eggplants, meat with vegetables, eggplants, meat with vegetables, with the top layer being eggplants). Preheat the oven to 356°F.

Step 3

Meanwhile, make the white sauce (béchamel): melt the butter, constantly stirring add the flour, pour in the milk, bring to a boil and remove from heat. Add the yolk, season with salt and pepper, add a pinch of nutmeg, mix, and pour over the eggplants in the dish.