Moussaka (Greek Eggplant Lasagna)
6
| prepLine baking trays with parchment paper | |||||||||
| prepPreheat oven to 240°C / 450°F for eggplant | |||||||||
| 1 kg eggplant (aubergines), 0.75 cm thick slices | Salt eggplant, let sweat 30 min | Pat eggplant dry, brush with oil | Bake eggplant 240°C / 450°F, 15–20 min | Layer eggplant then all meat sauce | Top eggplant, pour béchamel, add breadcrumbs | Bake 180°C / 350°F, 30–40 min until golden | Rest 10 min before serving | ||
| 1 tsp salt | |||||||||
| 2–3 tbsp olive oil (for the eggplant) | |||||||||
| 1 tbsp olive oil (for the meat sauce) | Sauté onion & garlic 2 min | Cook beef until browned, breaking up | Add wine, cook 1.5 min until alcohol gone | Add tomatoes, paste, stock & seasonings | Simmer meat sauce 15 min, reduce | ||||
| 1 onion, diced | |||||||||
| 3 garlic cloves, minced | |||||||||
| 700 g ground beef or lamb (mince) | |||||||||
| 120 ml red wine, dry (optional) | |||||||||
| 400 g crushed tomatoes | |||||||||
| 3 tbsp tomato paste | |||||||||
| 240 ml beef broth/stock | |||||||||
| 1 beef bouillon cube, crumbled | |||||||||
| 2 bay leaves | |||||||||
| 1.5 tsp sugar | |||||||||
| 2 tsp dried oregano | |||||||||
| 1/2 tsp cinnamon | |||||||||
| 3/4 tsp salt | |||||||||
| 60 g butter | Melt butter, cook flour 1 min | Slowly add milk, stir 3–5 min until thick | Whisk in cheese, nutmeg, stock powder & pepper | Cool 5 min, whisk in eggs | |||||
| 40 g plain flour | |||||||||
| 600 ml milk | |||||||||
| 1/4 tsp nutmeg, freshly grated (optional) | |||||||||
| 50 g parmesan cheese, grated | |||||||||
| 1 egg | |||||||||
| 1 egg yolk | |||||||||
| 1 1/4 tsp Vegeta, vegetable or chicken stock powder | |||||||||
| 1/4 tsp pepper | |||||||||
| 30 g panko breadcrumbs | |||||||||
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