Moussaka

Moussaka

Tender baked eggplant, potatoes, and zucchini with meat sauce and a creamy topping!

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ingredients

• 1 large eggplant, sliced into 1/3 inch slices
• 2 large potatoes, sliced into 1/3 inch slices
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoons oregano
• salt and pepper to taste
• 1 1/2 pounds ground beef (or lamb)
• 1 large onion, diced
• 4 cloves garlic, chopped
• 1 teaspoon dried thyme
• 2 teaspoons dried oregano
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 (14.5 ounce) can pureed tomatoes
• salt and pepper to taste
• 6 tablespoons butter
• 6 tablespoons flour (rice flour for gluten-free)
• 3 cups milk
• 3 egg yolks
• 1/8 teaspoon nutmeg
• salt and pepper to taste
• 1/2 cup kefalotyri (or pecorino or parmesan), grated
• 2 medium zucchini, sliced into 1/3 inch slices

directions

1. Lightly salt the eggplant slices and let them sit.
2. Lightly oil the bottom of an 8×13 inch baking pan, place the potatoes on the bottom in a single layer, drizzle 1/2 tablespoon olive oil on the potatoes, sprinkle with 1/2 teaspoon of oregano along with salt and pepper to taste, before baking in a preheated 400F/200C oven for 20 minutes.
3. While the potatoes roast, cook the meat and the onion in a large pan over medium-high heat, until cooked through, before draining off any excess grease.
4. Add the garlic, thyme, oregano, cinnamon, and allspice to the meat and cook until fragrant, about a minute.
5. Add the tomatoes to the meat, and simmer for 3 minutes, before seasoning with salt and pepper to taste, and setting aside.
6. Pat any moisture off of the eggplant slices, place them into the baking pan on top of the potatoes, drizzle 1/2 tablespoon olive oil on the eggplant, sprinkle with 1/2 teaspoon of oregano along with salt and pepper to taste, and bake in a preheated 400F/200C oven for 20 minutes.
7. While the eggplant roasts, melt the butter in a large saucepan over medium heat and cook until the butter is frothy and just starts to turn a light brown.
8. Sprinkle in the flour, and cook, stirring, until the mixture turns a light brown.
9. Add the milk, bring to a simmer, and cook until the sauce thickens a bit, stirring.
10. Place the egg yolks into a bowl, add 4 tablespoons of the milk sauce to the egg yolks, one at a time, before mixing them into the milk sauce, while stirring. *
11. Add the nutmeg, salt and pepper to the milk sauce, before adding the cheese, letting it melt and setting it aside.
12. Place the zucchini on top of the eggplant in the baking pan, drizzle 1/2 tablespoon olive oil on the zucchini, sprinkle with 1/2 teaspoon of oregano along with salt and pepper to taste, and bake for 20 minutes.
13. Pour the meat sauce over zucchini, followed by the milk sauce and bake until the top is golden brown, about 20-30 minutes, before letting sit for 10 minutes and enjoying!

Nutrition Facts: Calories 565, Fat 35g (Saturated 15g, Trans 1g), Cholesterol 153mg, Sodium 280mg, Carbs 36g (Fiber 6g, Sugars 11g), Protein 26g

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