Moussaka My Way
From luisascatering 15 years ago
- 50 minutes to make
- Serves 8
The greek Festival held in my area once a year always gets me excited. Moussaka (along with EVERYTHING else!) is one of my most favorite. I hope you enjoy my version :-)
Ingredients
- 3 medium eggplants shopping list
- olive oil & butter, for brushing shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- 1/4 cup unsalted butter shopping list
- 2 large sweet onions, minced shopping list
- 4 cloves of garlic, chopped shopping list
- 2 pounds all natural ground beef shopping list
- 1 cup Glen Muir fire roasted tomato puree shopping list
- 1 cup freshly roasted red bells, peeled & pureed shopping list
- 1/2 cup good red wine (I use Zinfandel) shopping list
- 1/4 cup fresh parsley, chopped shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 6 tablespoons fresh bread crumbs (use your food processor or blender to make your own with a sweet french baguette) shopping list
- 1 cup freshly grated parmigiano Reggiano cheese (or Mizritha, if you prefer) shopping list
- kosher salt and freshly grated pepper, to taste shopping list
- sugar, to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- CREAM SAUCE: shopping list
- 6 tablespoons unsalted butter shopping list
- 6 tablespoons all-purpose flour shopping list
- 3 cups half & half, warm shopping list
- 4 egg yolks, beaten shopping list
- kosher salt and white pepper shopping list
- Freshly grated nutmeg to taste shopping list
How to make it
- Preheat oven to 400 degrees. Slice eggplant into 1/2-inch thick rounds. Mix a little olive oil with melted butter and brush each side. Season both sides with kosher salt and pepper. Place on parchment paper lined baking sheet and bake until softened & golden brown. Set aside.
- In a large skillet, sauté onions in 1/4 cup butter until tender. Add garlic. Crumble beef into pan and brown. Add the purees, wine, salt, pepper, parsley, cinnamon and sugar; mix well. Simmer uncovered for 30 minutes or until juice is absorbed and cook covered for an additional 30 minutes. Remove from heat.
- Stir in 3 tablespoons bread crumbs to the meat sauce and 1/2 cup of the cheese. Sprinkle remaining bread crumbs on bottom of 17 x 11-inch baking pan. Place a layer of eggplant slices on the bottom; then layer of meat mixture. Repeat layers ending with eggplant.
- Pour cream sauce over all. Sprinkle with remaining cheese. Bake at 350 degrees for 50 minutes or until golden brown. Remove from oven; cool 15 minutes. Cut into squares.
The Rating
Reviewed by 3 people-
Excellent version of Moussaka! A must try for me.
greekgirrrl
in Long Island loved it
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I love your recipe. Zinfandel is so nice - a little sweet - just enough for the recipe. And the bread crumbs add the perfect texture. I'll try it!
elgab89
in Toronto loved it
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