My Moussaka

"yumm"
 
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Ready In:
2hrs
Ingredients:
24
Serves:
6-8
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ingredients

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directions

  • Brush eggplant with olive oil, salt & pepper and roast at 475 for 25 mins until soft. Set aside.
  • Meat Sauce: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the onion and cook until browned, about 4 minutes.
  • Add garlic and cook 1 minute, stirring constantly.
  • Add beef, oregano, allspice, cloves, 1/2 tsp salt and 1/2 tsp pepper, and cinnamon, Cook for 2 minutes.
  • Lower heat to medium and cook until meat still pink, and then add tomatoes and garlic and bay leaf and bring to a simmer. Cover and simmer for 20 minutes.
  • Custard Sauce: Melt butter in a medium saucepan over medium heat.
  • Remove from heat, and whisk flour, salt, milk, and nutmeg.
  • Return to heat and bring to a boil. Simmer two minutes.
  • Transfer sauce to a bowl and cool.
  • When sauce is cool, whisk in egg and yolks.
  • Assemble the Moussaka. Lower the oven to 350.
  • Brush a 9x13 dish with the olive oil.
  • Scatter breadcrumbs over bottom of the dish.
  • Layer 1/2 of the the eggplant, overlapping slices if necessary.
  • Layer 1/2 of the meat sauce and smooth with a spatula.
  • Repeat the other layer.
  • Pour the custard sauce over the mixture and smooth again.
  • Sprinkle with the romano cheese.
  • Bake uncovered until brown and custard is set, about 1 hour.
  • Allow to cool for 10 minutes, then serve with a spatula or spoon.

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