Moussaka

Name: Moussaka
Ingredients: 3 medium eggplants; 1 cup olive oil, or more as needed; 1 1/2 pounds lean ground beef or lamb; 1 large onion, finely chopped; 3 cloves garlic, finely chopped; 3 tomatoes, finely chopped; 1 tablespoon tomato paste; 2 teaspoons chopped fresh oregano leaves, or 1 teaspoon dried; 1/4 teaspoon ground allspice; Small pinch of ground cinnamon; 1/4 teaspoon freshly ground black pepper; 2 tablespoons Metaxa or other brandy; 1/2 cup dry white wine; Salt, to taste; 3 cups Saltsa Besamel; 1 tablespoon fresh lemon juice; 1/8 teaspoon ground nutmeg, preferably freshly grated; 2/3 cup freshly grated kefalotyri cheese

18 ingredients

24 steps

Ingredients

3 medium eggplants
1 cup olive oil, or more as needed
1 1/2 pounds lean ground beef or lamb
1 large onion, finely chopped
3 cloves garlic, finely chopped
3 tomatoes, finely chopped
1 tablespoon tomato paste
2 teaspoons chopped fresh oregano leaves, or 1 teaspoon dried
1/4 teaspoon ground allspice
Small pinch of ground cinnamon
1/4 teaspoon freshly ground black pepper
2 tablespoons Metaxa or other brandy
1/2 cup dry white wine
Salt, to taste
3 cups Saltsa Besamel
1 tablespoon fresh lemon juice
1/8 teaspoon ground nutmeg, preferably freshly grated
2/3 cup freshly grated kefalotyri cheese

Directions

1

Preheat the oven to 450F.
2

Lightly oil several baking sheets.
3

Trim the stem ends off the eggplants, and cut them into 1/4-inch-thick lengthwise slices.
4

Coat each slice on both sides with oil.
5

Arrange the slices in one layer, without overlapping, on the baking sheets.
6

(You may need to do this in several batches, depending on how many baking sheets you have and the size of your oven.)
7

Bake for 10 minutes, turn them over, and continue baking until well wilted and slightly golden, another 8 to 10 minutes (see Notes).
8

Remove from the oven and set aside until cool enough to handle.
9

Reduce the oven temperature to 350F.
10

While the eggplant is cooling, prepare the filling: Place the meat in a large nonreactive skillet.
11

Turn the heat to medium-high and cook, using a fork to break up the chunks, until the meat is browned, 10 minutes.
12

Add the onion and garlic and continue cooking and stirring until well mixed, 3 minutes.
13

Add the remaining filling ingredients and mix well.
14

Cook over medium heat, stirring from time to time, until the mixture is fairly dry and crumbly, 20 minutes.
15

Remove the skillet from the heat and set it aside to cool.
16

Prepare the topping: Stir the besamel, lemon juice, nutmeg, and 2 tablespoons of the cheese together in a mixing bowl.
17

Set it aside.
18

To assemble the moussaka, cover the bottom of a 13- x9-inch baking dish with an overlapping layer of eggplant slices.
19

Spread one third of the meat mixture over the eggplant, and then sprinkle 1 tablespoon of the remaining cheese over the filling.
20

Repeat the layers of eggplant, filling, and cheese.
21

Arrange the remaining eggplant slices over the second layer (dont worry if there are not enough slices to cover the filling completely), and spread the remaining filling over them.
22

Spread the topping over the meat, and sprinkle with the remaining cheese.
23

Place the dish in the oven and bake until the moussaka is bubbly, golden on top, and slightly browned around the edges, 1 hour.
24

Remove it from the oven and let it rest for at least 20 minutes before serving.