MOUSSAKA (GREEK)

In the classic moussaka, the eggplant is sliced and fried in olive oil. It absorbs a lot of oil. I prefer to breaded and finish baking it, that way the moussaka is more firm and the layers do not slice off when serving hot.

MOUSSAKA (GREEK)

PORTIONS: 8

INGREDIENTS TO BREAD EGGPLANT
3 medium size eggplants, thinly sliced
Flour
4 eggs bitten with a bit of milk
Italian seasoned breadcrumbs.

INGREDIENTS FOR MEAT SAUCE
1lb. ground lamb or beef
2 tbsp. vegetable oil
1 diced onion
3 minced garlic cloves
2 tsp. chopped fresh oregano
¼ tsp. cinnamon powder
1/8 tsp. ground nutmeg
½ tbsp. paprika
¼ tsp. red pepper flakes
1 (28 oz.) can diced tomatoes
¾ cup tomato sauce

INGREDIENTS FOR BECHAMEL SAUCE
1 tbsp. vegetable oil
6 tbsp. butter
¾ cup all-purpose flour
3½ cups milk
½ cup crumbled goat cheese or feta cheese
3 beaten eggs

SPRINKLE THE TOP
2 tbsp. parmesan cheese

METHOD
Chop and Measure all ingredients provided for the recipe.

EEGGPLANT

Dip the eggplant in flour, eggs and bread crumbs. Spray with oil a baking sheet pan, place the eggplant over it in a single layer and bake it at 350° F. until the crust is slightly brown.

MEAT SAUCE
Heat a frying pan with the vegetable oil and slightly cook onions and garlic. Add the meat you desire to use and brown it together with the onions and garlic. Incorporate cinnamon powder, nutmeg, paprika, red pepper flakes, mix well and cook for a couple of minutes.
Add to the meat the juices of the can tomatoes. Chop the tomatoes a little bit and add to the sauce. Finish adding the tomato sauce.

BECHAMEL SAUCE
In a pot heat the oil and melt the butter. Add flour and cook it at moderate heat for a few minutes, be careful not to burn flour.
Pour the milk a little bit at the time and mix well. Add crumbled cheese and let cook the sauce for about 10 minutes. Stir very often. Do not let flour to stick or burn at the bottom of the pot.
In a large bowl beat well the eggs and pour the béchamel slowly into the eggs and stirring fast at the same time, so the eggs has no time to coagulate.

ASAMBLING THE DISH
In a baking dish place one layer of the eggplant. On top spread half of the tomato sauce. Lay more eggplant on top, and spread the rest of the sauce. Place the last layer of eggplant and cover with the béchamel sauce. Sprinkle the top with parmesan cheese.
Bake the moussaka at 325° F for about 1 hour. Turn the oven on to broiler and brown it for about 10 minutes. Be careful not to burn the top of the moussaka.

EGGPLANT
Dip the eggplant in flour, eggs and bread crumbs. Spray with oil a baking sheet pan, place the eggplant over it in a single layer and bake it at 425° F. until the crust is slightly brown.

MEAT SAUCE
Heat a frying pan with the vegetable oil and slightly cook onions and garlic. Add the meat you desire to use and brown it together with the onions and garlic. Incorporate cinnamon powder, nutmeg, paprika, red pepper flakes, mix well and cook for a couple of minutes.
Add to the meat the juices of the can tomatoes. Chop the tomatoes a little bit and add to the sauce. Finish adding the tomato sauce.

BECHAMEL SAUCE
In a pot heat the oil and melt the butter. Add flour and cook it at moderate heat for a few minutes, be careful not to burn flour.
Pour the milk a little bit at the time and mix well. Add crumbled cheese and let cook the sauce for about 10 minutes. Stir very often. Do not let flour to stick or burn at the bottom of the pot.
In a large bowl beat well the eggs and pour the béchamel slowly into the eggs and stirring fast at the same time, so the eggs has no time to coagulate.

ASAMBLING THE DISH
In a baking dish place one layer of the eggplant. 

On top spread half of the meat sauce. 

Lay more eggplant on top

and spread the rest of the sauce.

Place the last layer of eggplant on top 

Cover with the béchamel sauce. Sprinkle the top with parmesan cheese.

Bake the moussaka at 325° F for about 1 hour. Turn the oven on to broiler and brown it for about 10 minutes. Be careful not to burn the top of the moussaka.