Ingredientes para Melitzanes Moussaka
- Eggplants
- Olive Oil
- 1 large onion, chopped
- Garlic Cloves
- Ground Beef
- Tomatoes
- Tomato Paste
- White Wine
- Parsley
- Sugar
- Cinnamon
- 2 teaspoons salt
- Black Pepper
- Unsalted Butter
- 1/4 cup all-purpose flour
- Whole Milk
- Nutmeg
- Kasseri Cheese
- Pepper
- 1 large egg, beaten
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Cómo preparar Melitzanes Moussaka
- Preheat oven to 350°F (175°C).
- Slice eggplant 1/4 inch thick, leaving the skin on. Sprinkle generously with 2 teaspoons of salt and place in a colander to drain for at least 1 hour (this removes excess moisture).
- Pat eggplant slices dry with paper towels.
- Heat 1/4 cup olive oil in a large skillet over medium heat. Fry eggplant slices in batches until lightly browned on both sides. Set aside.
- In the same skillet, sauté the chopped onion and minced garlic in the remaining 1/4 cup olive oil until softened.
- Add ground meat and brown, breaking it up with a spoon.
- Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 30 minutes over low heat, stirring occasionally.
- While the meat simmers, prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly to form a roux.
- Gradually whisk in milk until the sauce comes to a boil and thickens (about 1 minute).
- Remove from heat and stir in 1 tablespoon of grated cheese, nutmeg/cinnamon, salt, and pepper to taste.
- Grease a large square baking dish with olive oil.
- Layer half of the fried eggplant in the baking dish.
- Top with half of the meat sauce.
- Repeat layers: eggplant, meat sauce, remaining eggplant.
- Pour the béchamel sauce over the eggplant. Whisk in the beaten egg and spread evenly.
- Sprinkle the remaining grated cheese over the top.
- Bake for 60-75 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before cutting into squares and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
45g
Fat
81g
Carbs
8g
