Moussaka

Ingredients

• 1 kg Eggplants
• 750g Ground beef
• 2 Onions, chopped
• 3 Zehen Garlic cloves, minced
• 400g Crushed tomatoes
• 150ml Red wine
• 2 EL Tomato paste
• 1 TL Cinnamon
• 1 TL Oregano
• 100g Butter
• 100g All-purpose flour
• 1 Liter Milk
• 2 Eggs
• 100g Grated Kefalotyri cheese (or Parmesan)
• Olivenöl Olive oil
• Salz Salt
• Pfeffer Pepper

Instructions

1. Slice eggplants, salt them, and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
2. Fry eggplant slices in olive oil until golden brown. Drain on paper towels.
3. For the meat sauce: Sauté onions and garlic in olive oil. Add ground beef and cook until crumbly.
4. Stir in tomato paste, red wine, crushed tomatoes, cinnamon, and oregano. Simmer until the sauce has thickened.
5. For the béchamel sauce: Melt butter, whisk in flour, and cook for 2 minutes. Gradually whisk in milk until a smooth sauce forms. Bring to a simmer until thickened.
6. Remove sauce from heat, let cool slightly. Whisk in eggs and cheese. Season with salt and pepper.
7. Grease a baking dish. Layer eggplant slices, meat sauce, and béchamel sauce. Finish with a layer of béchamel.
8. Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, until the top is golden brown.
9. Let rest for 15 minutes before serving.

Nutrition