Mousaka

  • Servings: 4
  • Difficulty: medium
  • Time: 1 hour 30 minutes
  • Tools: oven, large skillet, frying pan, mixing bowl, whisk

Ingredients

  • 2 large (600g) eggplants, sliced into 1/4 inch rounds
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 2 tablespoons (30g) olive oil
  • 1 large (150g) onion, chopped
  • 3 cloves (10g) garlic, minced
  • 1 pound (450g) ground beef
  • 1/4 cup (60ml) red wine
  • 1 can (400g) diced tomatoes
  • 1 tablespoon (15ml) tomato paste
  • 1 teaspoon (1g) dried oregano
  • 1/2 teaspoon (1g) ground cinnamon
  • 1/4 teaspoon (0.5g) ground allspice
  • 1/4 teaspoon (0.5g) ground nutmeg
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 1/2 cups (360ml) milk
  • 1/4 teaspoon (0.5g) ground nutmeg
  • 1/2 cup (60g) grated Parmesan cheese
  • 1 large (50g) egg, lightly beaten

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Sprinkle salt over the sliced eggplants and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
  3. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
  4. Add the ground beef and cook until browned, breaking up any large chunks with a spatula or wooden spoon.
  5. Add red wine, diced tomatoes, tomato paste, oregano, cinnamon, allspice, nutmeg, black pepper, and salt. Simmer for 15-20 minutes until thickened.
  6. Meanwhile, melt butter in a frying pan. Whisk in flour and cook for 1-2 minutes, stirring constantly.
  7. Gradually whisk in milk until smooth. Cook until it thickens, stirring constantly.
  8. Season with nutmeg, salt, and black pepper. Remove from heat and stir in Parmesan cheese and beaten egg.
  9. Grease a 9x13 inch baking dish. Spread half the eggplant slices on the bottom, then spoon half of the meat mixture on top.
  10. Repeat layering with remaining eggplant and meat mixture.
  11. Pour the white sauce over the top layer of meat, smoothing it out with a spatula.
  12. Bake for 45-50 minutes until the top is golden brown and bubbly.
  13. Let the mousaka cool for 10-15 minutes before serving. Enjoy!

Mousaka

  • Servings: 4
  • Difficulty: medium
  • Time: 1 hour 30 minutes
  • Tools: oven, large skillet, frying pan, mixing bowl, whisk

Ingredients

  • 2 large (600g) eggplants, sliced into 1/4 inch rounds
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 2 tablespoons (30g) olive oil
  • 1 large (150g) onion, chopped
  • 3 cloves (10g) garlic, minced
  • 1 pound (450g) ground beef
  • 1/4 cup (60ml) red wine
  • 1 can (400g) diced tomatoes
  • 1 tablespoon (15ml) tomato paste
  • 1 teaspoon (1g) dried oregano
  • 1/2 teaspoon (1g) ground cinnamon
  • 1/4 teaspoon (0.5g) ground allspice
  • 1/4 teaspoon (0.5g) ground nutmeg
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 1/2 cups (360ml) milk
  • 1/4 teaspoon (0.5g) ground nutmeg
  • 1/2 cup (60g) grated Parmesan cheese
  • 1 large (50g) egg, lightly beaten

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Sprinkle salt over the sliced eggplants and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
  3. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
  4. Add the ground beef and cook until browned, breaking up any large chunks with a spatula or wooden spoon.
  5. Add red wine, diced tomatoes, tomato paste, oregano, cinnamon, allspice, nutmeg, black pepper, and salt. Simmer for 15-20 minutes until thickened.
  6. Meanwhile, melt butter in a frying pan. Whisk in flour and cook for 1-2 minutes, stirring constantly.
  7. Gradually whisk in milk until smooth. Cook until it thickens, stirring constantly.
  8. Season with nutmeg, salt, and black pepper. Remove from heat and stir in Parmesan cheese and beaten egg.
  9. Grease a 9x13 inch baking dish. Spread half the eggplant slices on the bottom, then spoon half of the meat mixture on top.
  10. Repeat layering with remaining eggplant and meat mixture.
  11. Pour the white sauce over the top layer of meat, smoothing it out with a spatula.
  12. Bake for 45-50 minutes until the top is golden brown and bubbly.
  13. Let the mousaka cool for 10-15 minutes before serving. Enjoy!