Eggplant Bake with Ground Meat (Moussaka)
Eggplant Bake with Ground Meat (Moussaka) - Traditional Greek-style lasagna
Ingredients
- Ingredients
- 8 Lasagne noodle
- 2 Eggplant
- salt
- olive oil
- 200 grams onions
- 600 grams Tomatoes
- 600 grams Ground meat (Beef or lamb)
- 250 milliliters dry white wine
- 1 generous pinch sugar
- ½ tsp ground cinnamon
- freshly ground peppers
- 1 tsp dried oregano
- ½ bunch parsley
- 4 Tbsps Sunflower seed
- 100 grams breadcrumbs
- 100 grams grated Graviera cheese (or Gruyère)
- 40 grams butter
- 4 Tbsps Pastry flour
- 750 milliliters milk
- freshly grated Nutmeg
- 2 tsps lemon juice
- 3 eggs
- 200 grams soft Feta
Preparation steps
Soak the pasta sheets in cold water. Rinse the eggplants and cut lengthwise into approximately 0.5 cm (approximately 1/4 inch) slices. Soak about 20 minutes in salted water, then drain and pat dry. Heat 3-4 tablespoons of olive oil in a large non-stick skillet and sauté the eggplant slices over high heat until light brown on the edges, gradually additional oil as needed. Drain on paper towels. Peel the onions and dice. Add the tomatoes to boiling hot water, peel, remove the stem and cut the flesh into cubes. Sauté the onion in 3 tablespoons oil in a frying pan. Add the ground meat, and sauté over high heat until the liquid has evaporated. Stir in the tomato and white wine and season with salt, sugar, cinnamon and pepper. Simmer over medium heat, covered for about 5 minutes. Rinse the parsley, shake dry and finely chop. Mix in the parsley, sunflower seeds and oregano. Cook the meat mixture for another 5 minutes and then let cool.
Preheat the oven to 180°C (approximately 350°F). Mix 2 tablespoons breadcrumbs and half the Graviera cheese into the meat. Heat the butter in a saucepan, stir in the flour and let cook. Slowly add the milk and bring to a boil while stirring. Let it cook over low heat approximately 3 minutes while stirring. Season with salt, pepper, nutmeg and lemon juice, allow to cool slightly. Whisk in 2 eggs and stir in the remaining Graviera cheese. Butter a baking dish with a brush and sprinkle with remaining breadcrumbs. Mix remaining 1 egg with the meat. Layer the eggplant with meat sauce and the pasta sheets alternately into the baking dish. Cover with the sauce. Crumble the feta cheese over the top. Bake for about 1 hour, then serve immediately.
