Moussaka: Eggplant Casserole

Name: Moussaka: Eggplant Casserole
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 12
Cuisine: Mediterranean, European, Greek
Ingredients: 12 servings Freshly ground black pepper; 2 Tbsps butter; 4 Tbsps butter; 113 grams Kefalotyri cheese, grated, plus 4 ounces; 1 pinch Pinch cinnamon; 113 grams dry white wine; 3 mediums eggplants; 4 Tbsps flour; 2 Tbsps fresh parsley, chopped; 340 grams ground beef; 12 servings Kosher salt; 473 milliliters milk; 1 pinch Pinch nutmeg; 113 grams olive oil; 2 onions, finely chopped; 12 servings Salt and freshly ground black pepper; 2 Tbsps tomato paste; 113 grams water

Moussaka: Eggplant Casserole might be just the side dish you are searching for. This recipe makes 12 servings with 287 calories, 8g of protein, and 22g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. It is an affordable recipe for fans of Mediterranean food. It can be enjoyed any time, but it is especially good for Autumn. If you have kosher salt, tomato paste, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 50 minutes.

Instructions

For the eggplant: Wash eggplant and cut off both ends. Peel 1/2-inch strips of peel from the eggplant, making stripes of skin. Slice crosswise into 1/3-inch rounds. Salt and pepper both sides and let stand for 30 minutes. Rinse and dry.

Ingredients you will need

Salt And Pepper

Eggplant

Heat the oil in a large saute pan, and fry the eggplant on both sides, until golden brown.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Frying Pan

Drain well on paper towels.

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Paper Towels

Preheat oven to 350 degrees F.

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Oven

Heat the butter in a large skillet.

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Butter

Equipment you will use

Frying Pan

Add the onions and cook until tender, 3 to 4 minutes.

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Onion

Add the beef and cook until brown, about 6 minutes.

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Beef

Add the wine and reduce until it is almost dry.

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Wine

Add in tomato paste, water, parsley, salt, pepper, and cinnamon. Simmer for 30 minutes, remove from heat and cool.

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Tomato Paste

Cinnamon

Parsley

Pepper

Water

Salt

For the bechamel: In a medium saucepan, melt the butter. Blend in the flour, and gradually stir in the milk. Cook, stirring, until thick and smooth.

Ingredients you will need

Butter

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Add in the nutmeg, salt and pepper. Cool.

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Salt And Pepper

Nutmeg

Add 4 ounces of cheese and blend well. For the assembly: Butter a 9 by 12 by 2-inch baking dish. Arrange half of the eggplant and half of the meat mixture, alternately, until completely used. Cover with the bechamel sauce, and the remaining cheese.

Ingredients you will need

Eggplant

Butter

Cheese