Moussaka

Name: Moussaka
Ingredients: 3 potatoes large, peeled and sliced into 1/2 cm. sheets; 4 eggplants medium, sliced into 1/2 cm. sheets; salt; olive oil for frying; olive oil drizzle; 2 teaspoons ground cinnamon; 1 teaspoon ground cumin; 1 onion diced; 2 garlic cloves peeled and diced; 1 leg of lamb boneless and diced; 1 2/3 cups crushed tomatoes; 5/8 cup white wine; 1 tablespoon tomato paste; 1 bunch fresh mint diced; 1 bunch fresh parsley diced; salt; 6 1/3 tablespoons butter; 2 tablespoons flour; 1 9/16 cups milk; 1 egg; 1 cup Parmesan cheese grated; salt

22 ingredients

13 steps

Ingredients

3 potatoes large, peeled and sliced into 1/2 cm. sheets
4 eggplants medium, sliced into 1/2 cm. sheets
salt
olive oil for frying
olive oil drizzle
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 onion diced
2 garlic cloves peeled and diced
1 leg of lamb boneless and diced
1 2/3 cups crushed tomatoes
5/8 cup white wine
1 tablespoon tomato paste
1 bunch fresh mint diced
1 bunch fresh parsley diced
salt
6 1/3 tablespoons butter
2 tablespoons flour
1 9/16 cups milk
1 egg
1 cup Parmesan cheese grated
salt

Directions

1

Put the eggplant slices into a bowl and sprinkle them with salt. Let them sit for 20 minutes to remove the bitterness then rinse well with water and set aside.
2

Heat up 3 fingers width of olive oil in a skillet and fry the potato slices until lightly golden. Set aside.
3

In batches, also fry the eggplant slices until golden in the same oil. Set aside.
4

In a Dutch oven, add a drizzle of olive oil. Sprinkle in the cinnamon and cumin and heat up the spices until they become fragrant.
5

Add the diced onion to the spices and saute a few minutes on low heat until softened. Add the garlic and lamb and stir to combine.
6

Add in the crushed tomatoes, wine, tomato paste, mint, and parsley. Salt to taste and let simmer 20 minutes until thickened. Set aside.
7

In another heavy-bottomed pot, melt the butter for the cheese sauce. Add the flour and whisk to remove any lumps.
8

Add the milk to the cheese sauce bit by bit while whisking until the sauce has thickened.
9

Remove the sauce from heat, add in the egg and Parmesan cheese, and salt to taste. Stir well.
10

Preheat the oven to 200 degrees Celsius.
11

Grease a baking dish.
12

Line the bottom of the baking dish with all the potato slices, cover with a layer of meat sauce, then a layer of eggplant. Continue alternating eggplant and meat sauce finishing with eggplant.
13

Cover the dish with the cheese sauce and bake 30 minutes until the top is golden and bubbly.