Moussaka

Name: Moussaka
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 4 Tbsps butter; 794 grams diced tomatoes or whole San Marzano tomatoes, chopped; 355 milliliters grated Kefalotyri cheese or Parmigiano-Reggiano; 118 milliliters chicken stock; 1 cinnamon stick; 118 milliliters dry red wine; 2 to large eggplants (they should be very firm and heavy); 1 jumbo large or organic eggs, separated; 6 Tbsps EVOO; 118 milliliters fresh flat-leaf parsley leaves, very finely chopped; 3 Tbsps all-purpose flour; 1 large fresh bay leaf; 4 cloves garlic, finely chopped; 2 teaspoons granulated garlic; 2 teaspoons granulated onion; 680 grams ground lamb; 6 servings Kosher salt and freshly ground pepper; 3 strips A few wide lemon zest; 473 milliliters milk; 6 servings Freshly grated nutmeg; 1 onion, finely chopped; 1 sprig fresh oregano, very finely chopped; 710 milliliters panko; 1 small fresh red chile pepper, such as Fresno, seeded and very finely chopped, or 1 teaspoon red pepper flakes; 59 milliliters tomato paste

You can never have too many main course recipes, so give Moussakan a try. One serving contains 901 calories, 37g of protein, and 58g of fat. This recipe serves 6. This recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, jumbo eggs, onion, and a few other things to make it today. To use up the panko you could follow this main course with the Panko Crusted Brownie Pie as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 2 hours and 40 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Heat 2 tablespoons EVOO in a medium Dutch oven over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Add the ground lamb and cook until well browned. Season with salt and pepper, then stir in the garlic, chile pepper, onions and oregano and cook for 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon.

Ingredients you will need

Salt And Pepper

Chili Pepper

Tomato Paste

Ground Lamb

Oregano

Garlic

Onion

Wine

Equipment you will use

Wooden Spoon

Pot

Add the stock, lemon zest, bay leaf, cinnamon stick and tomatoes and simmer until thickened, about 30 minutes, stirring occasionally. Meanwhile, cut a thin slice from two opposite sides of each eggplant, removing some of the skin. Turn the eggplant cut-side up, then cut lengthwise into 1/4-inch-thick planks.

Ingredients you will need

Cinnamon Stick

Lemon Zest

Bay Leaves

Eggplant

Tomato

Stock

Sprinkle with salt and drain in a colander for 20 minutes. Pat dry. Beat the egg whites with a splash of water in a shallow dish.

Ingredients you will need

Egg Whites

Water

Salt

Equipment you will use

Colander

Mix the panko with the remaining 4 tablespoons EVOO in another dish until well coated.

Ingredients you will need

Panko

Extra Virgin Olive Oil

Add half the cheese, the parsley, granulated garlic and granulated onion to the panko and mix well. Set a wire rack over each of 2 baking sheets. Dip each eggplant slice in the egg whites, then coat with the panko mixture, pressing to help it adhere. Arrange on the wire racks.

Ingredients you will need

Granulated Garlic

Granulated Onion

Egg Whites

Eggplant

Parsley

Cheese

Panko

Dip

Equipment you will use

Baking Sheet

Wire Rack

Bake until crisp and golden, 25 to 30 minutes. Melt the butter in a saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Oven

Sauce Pan

Add the flour and cook, whisking, for 1 minute.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Whisk in the milk and season with salt, pepper and a few grates of nutmeg. Simmer at a low bubble until thick enough to coat the back of a spoon. Lightly beat the egg yolks in a medium bowl. Slowly pour in some of the sauce, whisking constantly to temper the yolks.

Ingredients you will need

Egg Yolk

Nutmeg

Pepper

Sauce

Milk

Salt

Equipment you will use

Whisk

Bowl

Pour the mixture back into the saucepan and remove from the heat. Make two layers of eggplant and lamb mixture in a medium casserole dish.

Ingredients you will need

Eggplant

Lamb

Equipment you will use

Casserole Dish

Sauce Pan

Pour the sauce over the top and sprinkle with the remaining cheese.

Ingredients you will need

Cheese

Sauce

Bake until browned and bubbling, 30 to 40 minutes. Cook's Note: The casserole can be covered and refrigerated for a make-ahead meal. Reheat, covered, until heated through, then sprinkle with more cheese and bake, uncovered, to crisp the top.

Ingredients you will need

Cheese

Equipment you will use

Oven