Greek Style Eggplant Casserole (moussaka)

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Greek Style Eggplant Casserole (moussaka)
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
How healthy are the main ingredients?
Sunflower seeds

Ingredients

for
4
Ingredients
3
250 milliliters
200 grams
600 grams
600 grams
Ground meat (beef or lamb)
250 milliliters
1 generous pinch
½ teaspoon
freshly ground Pepper
1 teaspoon
dried Oregano
½ bunch
4 tablespoons
100 grams
100 grams
grated Graviera cheese (or Gruyère)
40 grams
4 tablespoons
750 milliliters
freshly grated Nutmeg
2 teaspoons
3
200 grams

Preparation steps

1.

Rinse the eggplant and cut lengthwise into approximately 0.5 cm (approximately 1/4 inch) slices. Let sit for about 20 minutes in salted water, then drain and pat dry. Heat 3 -4 tablespoons of olive oil in a large non-stick pan and cook the eggplant slices until light brown over high heat. Add additional oil as needed. Drain on paper towels.

2.

Peel the onions and dice. Blanch the tomatoes in boiling water, peel, remove the stems cut into cubes. Sauté the onions in the remaining oil in the pan . Stir in the ground beef and cook over high heat until the liquid has evaporated. Stir in the tomatoes, white wine, sugar and cinnamon and season with salt and pepper.

Cover and simmer over medium heat for about 5 minutes. Rinse the parsley, shake dry and chop finely. Stir the organo, sunflower seeds and parsley into the meat and cook for another 5 minutes, then allow to cool.

3.

Preheat the oven to 180°C (approximately 350°F). Mix 2 tablespoons of the breadcrumbs and half the gruyere cheese into the meat. Heat the butter in a saucepan, stir in the flour and cook briefly. Stir in the milk gradually and bring to a boil. Simmer for 5 minutes while stirring over low heat. Season with salt, pepper, nutmeg and lemon juice, then allow to cool slightly. Whisk 2 eggs, then stir with the remaining gruyere into the sauce.

Grease a baking dish with butter and sprinkle with remaining bread crumbs. Mix 1 egg with the meat. Place half of the eggplant slices in the bottom of the baking dish. Spread the meat mixture over the eggplant, then layer with remaining eggplant and cover with the sauce. Crumble the soft feta cheese over the top. Bake in the preheated oven for about 1 hour. Remove from the oven and serve immediately.