Moussaka - Greek Casserole

Name: Moussaka - Greek Casserole
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Mediterranean, European, Greek
Ingredients: 1 kilograms baby eggplants, cut lengthwise into 1/4-inch thick slices; 12 servings black pepper; 1 teaspoons cayenne pepper; 1 teaspoon cinnamon; 12 servings coarse salt; 118 milliliters dry red wine; 237 milliliters all-purpose flour; 3 garlic cloves, chopped; 1 pinch ground nutmeg; 680 grams lamb, ground; 1 liters milk, hot; 0 teaspoons nutmeg, freshly grated; 3 Tbsps olive oil, plus more for brushing eggplant; 4 Tbsps olive oil; 2 mediums onions, chopped; 2 teaspoons Greek oregano, dried; 454 grams russet potato (peeled, sliced 1/4 inch thick); 12 servings salt; 1 Tbsp tomato paste; 2 kilograms Italian-style tomatoes, chopped, drained; 158 milliliters unsalted butter; 6 whole eggs, beaten to mix

The recipe Moussaka - Greek Casserole could satisfy your Mediterranean craving in about 3 hours and 30 minutes. This recipe makes 12 servings with 562 calories, 20g of protein, and 38g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have wine, garlic cloves, butter, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Potatoes:.Preheat oven to 375 degrees F.Toss the potatoes with the olive oil in a large bowl.

Ingredients you will need

Olive Oil

Potato

Equipment you will use

Bowl

Oven

Put them in a single layer on a baking sheet and season to taste.Roast until soft and starting to brown, about 35 minutes.Bchamel Sauce:.In a medium saucepan melt the butter over medium heat.

Ingredients you will need

Butter

Sauce

Equipment you will use

Baking Sheet

Sauce Pan

Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.Gradually whisk in the hot milk.Continue whisking for about 6 to 8 minutes until it thickens.Season with salt, pepper and nutmeg.

Ingredients you will need

Nutmeg

Pepper

All Purpose Flour

Milk

Salt

Equipment you will use

Whisk

Put the eggs in a large bowl.

Ingredients you will need

Egg

Equipment you will use

Bowl

Whisk the bchamel sauce into the eggs.Continue whisking for a few minutes until the bchamel has cooled slightly (enough so that the eggs won't curdle).Cover bowl with plastic wrap.Make sure to place wrap directly on the surface of the sauce so a skin does not form.Set aside.Lamb:.

Ingredients you will need

Sauce

Egg

Lamb

Wrap

Equipment you will use

Plastic Wrap

Whisk

Bowl

Heat oil in a large, heavy-bottomed pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add lamb and saut until cooked through, breaking up with back of spoon, about 6 minutes.

Ingredients you will need

Lamb

Add onion and garlic and saut until tender, about 6 minutes.

Ingredients you will need

Garlic

Onion

Add wine, cayenne pepper, and oregano and cook 2 minutes.Stir in cinnamon, tomatoes, tomato paste and nutmeg.Reduce heat to medium.Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.

Ingredients you will need

Salt And Pepper

Cayenne Pepper

Tomato Paste

Cinnamon

Tomato

Oregano

Nutmeg

Sauce

Wine

Equipment you will use

Grill

Brush the eggplant slices with oil and season with salt and pepper.Grill until cooked through and golden, about 2 minutes per side.Set aside.To Assemble:.Preheat oven to 400 degrees F.Coat a 14x10x2-inch glass baking dish with oil.Arrange potatoes in bottom of dish.Arrange half of eggplant slices over potatoes.

Ingredients you will need

Salt And Pepper

Eggplant