Moussaka
Ingredients
- 1 large eggplant
- 1 lb ground beef or lamb
- 2 tbsp vegetable oil
- 2 medium onions, chopped
- 2 clove garlic, minced
- 1 tsp salt
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- 0.5 tsp ground nutmeg
- 2 tbsp chopped fresh parsley
- 1 0.3 cup canned tomatoes
- 0.5 cup dry white wine
- 2 egg whites egg whites
- 0.5 cup dry bread crumbs
- 2 tbsp grated Parmesan cheese
- 3 tbsp butter (for sauce)
- 3 tbsp all-purpose flour (for sauce)
- 1 0.5 cup milk (for sauce)
- 2 egg yolks egg yolks (for sauce)
Instructions
- 1
Pare eggplant and cut into ½-inch slices. Sprinkle with salt and set aside for 30 minutes. Rinse and dry thoroughly.
- 2
Brown meat in vegetable oil with onions and garlic in a large skillet. Drain off the fat. Add salt, thyme, oregano, nutmeg, parsley, tomatoes, and wine. Cover and cook slowly for 30 minutes. Let cool.
- 3
Mix unbeaten egg whites and half of the bread crumbs into the cooled meat mixture.
- 4
Brown the eggplant slices in oil in a skillet. Set aside.
- 5
Make the béchamel sauce: melt butter in a saucepan. Add flour slowly, stirring constantly. Remove from heat, slowly stir in the milk, return to heat and stir until the sauce thickens. Beat egg yolks well, then gradually stir yolks, salt and pepper into the sauce. Blend well.
- 6
Sprinkle the bottom of a greased 13 x 9-inch baking dish with the remaining bread crumbs. Arrange the eggplant slices over the crumbs.
- 7
Spoon the meat mixture evenly over the eggplant. Pour the béchamel sauce over the meat mixture.
- 8
Top with Parmesan cheese and bake at 350°F for 45 minutes until golden and bubbly.
- 9
Let rest 10 minutes before slicing and serving.