Moussaka (Greek Eggplant "Lasagna")

Ingredients

• Eggplant

  Raw

  1000g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ground beef

  80% lean meat / 20% fat, raw

  900g

• Red wine

  Alcoholic beverage, table

  120g

• Tomatoes

  Crushed, canned

  400g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  241g

• Bouillon cubes and granules soup

  Low sodium, dry

  1 cube or 4g

• Bay leaf

  Spices

  3 ¹¹⁄₁₆ tbsp, crumbled or 7g

• Sugar

  White, granulated sugar

  1 ½ tsp or 6g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ¾ tsp or 5g

• Butter

  Unsalted

  60g

• Wheat flour

  White, all-purpose, unenriched

  40g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  610g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Parmesan cheese

  Grated

  50g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Bread crumbs

  Dry, grated, seasoned

  ⅓ cup or 40g

Directions

1. EGGPLANTS
2. Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
3. Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Bechamel Sauce.
4. Preheat oven to 240C/450F.
5. Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
6. Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.
7. MEAT SAUCE
8. Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
9. Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
10. Add wine, cook for 1.5 minutes or until alcohol smell is gone.
11. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
12. BECHAMEL SAUCE
13. Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
14. Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon (see video / step photos).
15. Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
16. Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
17. ASSEMBLE
18. Lower oven to 180C/350F (all oven types).
19. Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the Filling.
20. Top with remaining eggplant, then pour over the Bechamel Sauce, sprinkle with breadcrumbs.
21. Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.
22. Recipe by: Nagi (source: https://www.recipetineats.com/moussaka-greek-eggplant-beef-bake/)