Ingredients: |
Ingredients: 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef (or ground chicken, turkey or lamb)
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried (or fresh) parsley
1 (28 ounce) can crushed tomatoes
1 small can tomato paste (~ 4 oz)
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
⅓ cup and ½ tablespoon and ½ teaspoon all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg
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Directions: |
Directions:Preheat oven to 400ºF and lightly grease a small casserole dish.
Salt the eggplant slices and leave them to sweat (on paper towels) for about 30 minutes. Then rinse to remove most of the salt and pat dry.
Step 1P: The eggplants: In a skillet over high heat, heat ~1 T. olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain. (Or you can bake the eggplant slices in a single layer on a baking sheet in a 400^ oven for ~15 minutes.)
Step 2
In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg. (I skip the egg.)
Step 3
To make the bechamel sauce, begin by scalding the milk in a saucepan. 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, and white pepper.
Step 4
Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
Step 5
Bake for 1 hour at 350 degrees F (175 degrees C). |
This recipe for Greek Eggplant Moussaka (low carb) is from