Try this Moussaka from Zov recipe, or contribute your own.
Suggest a better descriptionHeat 1/3 cup of oil in a heavy large skillet over medium-high heat. Add the beef and saut? until lightly browned, breaking up the beef with the back of a wooden spoon, about 8 minutes. Decrease the heat to medium. Add the onion and saut? until it is tender, about 8 minutes. Stir in the garlic, then the tomato paste. Add the diced tomatoes, wine, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, the oregano, allspice, cinnamon, nutmeg, and crushed red pepper. Simmer uncovered until the sauce thickens, stirring occasionally, about 20 minutes. Let the meat sauce cool to lukewarm, then stir in the parsley and 1 cup of B?chamel Sauce.
Meanwhile, preheat the oven to 400F. Line 2 large baking sheets with foil. Spray the foil with nonstick cooking spray. Arrange the eggplant slices in a single layer over the baking sheets. Brush the remaining 1/3 cup of oil over both sides of the eggplant slices. Sprinkle the eggplant with salt and pepper. Bake until the eggplant slices are tender and golden brown, about 12 minutes per side. Set aside to cool.
Butter the bottom and sides of a 13 x 9x 2-inch baking dish. Arrange one third of the eggplant slices over the bottom of the dish. Sprinkle 1/2 cup of Parmesan cheese over the eggplant. Spread half of the meat sauce (about 3 cups) over the cheese. Spread 1 cup of the B?chamel Sauce over. Repeat layering the eggplant slices, Parmesan cheese, and meat sauce one more time. Cover with the remaining eggplant slices.
Whisk the 3 eggs and remaining 1 1/2 cups of B?chamel Sauce in a medium bowl to blend. Pour the sauce over the Moussaka. Sprinkle with the remaining 1/2 cup of Parmesan cheese. Bake uncovered until the Moussaka is golden brown on top and the sauce bubbles, about 45 minutes. Let the Moussaka stand for 15 minutes to set up slightly before serving.
COOK?S NOTES: The Moussaka can be assembled 1 day ahead, and then baked just before serving. It will keep for up to 2 days, covered and refrigerated. To rewarm, cover with foil and bake in a 350 degree oven until heated through, about 15-20 minutes. You can also heat it in the microwave.
Instead of dried oregano, you can use fresh oregano or fresh thyme.
For a vegetarian version, simply omit the meat from the sauce. Add 1 cup of ricotta cheese and extra Parmesan to the recipe. When layering, spread the ricotta cheese over the eggplant slices before the Parmesan cheese and sauce are added.
Before you begin assembling the Moussaka, roast the eggplants and make the meat sauce and B?chamel Sauce.
B?chamel Sauce
* 3 tablespoons unsalted butter
* 1/3 cup all purpose flour
* 3 1/2 cups whole milk, warmed
* 3/4 teaspoon salt
* 1/8 teaspoon ground nutmeg
* 1/16 teaspoon ground white pepper
Melt the butter in a heavy large saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk in the salt, nutmeg, and white pepper.
Servings: MOUSSAKA - 8 B?chamel Sauce - 3 1/2
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Serving Size: 1 recipe (3391g) | ||
Recipe Makes: 1 | ||
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Calories: 4356 | ||
Calories from Fat: 2739 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 304.3g | 406 % | |
Saturated Fat 114.2g | 571 % | |
Monounsaturated Fat 130.2g | ||
Polyunsanturated Fat 21.3g | ||
Cholesterol 3812.1mg | 1173 % | |
Sodium 3921.4mg | 135 % | |
Potassium 7129mg | 188 % | |
Total Carbohydrate 126.1g | 37 % | |
Dietary Fiber 61.8g | 247 % | |
Sugars, other 64.3g | ||
Protein 287g | 410 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4356
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