Moussaka Recipe
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Category: |
Category: |
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For the Layers |
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Ingredients: |
Ingredients: 2 lbs ground Lamb (or Beef)
2 Bay leaves
2 med eggplant sliced ¼” thin
2 med onions diced
3 cloves garlic diced
2 T moussaka spice mix
1 28 oz can crushed tomatoes
¼ c butter melted
1 ½ c Feta cheese crumbled (2 pieces)
1 c Gruyere cheese shredded
Moussaka spice mix:
1/4 t cinnamon
1/4 t allspice
1 T Oregano
1 T Parsley
1/4 t Tyme
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Directions: |
Directions:- Slice the eggplant
- Brush both sides of the eggplant with butter
- Line the bottom of a 9 x 13 pan with the eggplant
- Bake @ 350 until browned
- While the eggplant cooks, sauté the onions, garlic bay leaves and ground meat until browned
- Add 1 c of crushed tomatoes and the spice mix
- Simmer until liquid evaporates remove from heat and remove the bay leaves
- When the eggplant is cooked spread the meat evenly over the eggplant
- Then spread the feta cheese evenly on the next layer
- Then the Béchamel sauce
- Top with the grated Gruyere cheese
- With the oven on broil brown the top |
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For the Béchamel |
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Ingredients: |
Ingredients: 4 c milk
½ c butter
6 T all-purpose flour
2 egg yolks lightly beaten
Pinch of nutmeg
Salt and pepper to taste
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Directions: |
Directions:- To make the béchamel sauce: over medium heat the milk just to the point of boiling
- Melt the butter in a large skillet over medium heat. Whisk in flour until smooth.
- Lower heat; gradually pour in the hot milk, whisking constantly until it thickens.
- Season with salt, pepper and nutmeg . When it is mostly cooled whisk in egg yolks |
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