Greek Mousakka
Servings: 8
Prep time: 45
Cook time: 1:45
Fresh Ingredients:
3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
1 pound lean ground beef
1 tablespoon butter
2 onions,
chopped
1 clove garlic, minced
1 egg, beaten
4 cups milk
½ cup butter
1 ½ cups freshly grated Parmesan cheese
Pantry Ingredients:
1 (8 ounce) can tomato sauce
½ cup red wine
¼ cup olive oil
6 tablespoons all-purpose flour
salt to taste
ground black pepper to taste
2 tablespoons dried parsley
½ teaspoon fines herbs
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg, divided
ground white pepper, to taste
Directions
Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
Scald milk in a saucepan over medium heat.
At the same time, melt 1/2 cup butter in a large skillet over medium heat. Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens, then season the béchamel with salt and pepper.
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Arrange a single layer of eggplant in the prepared baking dish. Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top.
Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top. Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
Bake in the preheated oven until bubbly and browned, about 1 hour.
Notes:
I don't
recall liking this dish very much - and while I can tolerate eggplant, and even
like it in some dishes, this one just wasn't that flavorful. I actually used like regular big eggplant
instead of the variety we grow, Ichiban.
IF and it's a big IF, I ever try this again, I will cube the eggplant
and bake it, like I do when we grow it from the garden. OR maybe I just dont' cook it well. Could be. Pretty
sure, but can't swear that I made enough béchamel, because even though there
are measurements here, I don't always follow them. Original recipe credits to Allrecipes.
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