Moussaka

Two Medium Eggplants

Olive Oil (as needed basis)

1/2 Pound Lean Ground Beef

1/2 Pound Lean Ground Lamb

Tablespoon Chopped Spanish Onion

Two Minced Garlic Cloves

8 Ounces Tomato Sauce

Teaspoon Ground Cinnamon

Teaspoon Dried Oregano

1 1/2 Teaspoons Sea Salt (Divided)

1/2 Teaspoon of Ground Black Pepper (Divided)

1/4 Teaspoon of Crushed Red Pepper Flakes

Teaspoon of Lemon Zest

Three Tablespoons of Butter

Three Tablespoons of All-Purpose Flour

Cup Whole Milk

Beaten Egg

3/4 Cup of Grated Parmesan Cheese

3/4 Cup of Crumbled Feta Cheese

Pinch of Ground Nutmeg

Grease 9X9 inch baking pan with butter.

Peel the eggplants and cut into 1/2 inch round slices. Coat each side of the sliced eggplant with olive oil. Season with sea salt and ground black pepper. Place the eggplant slices on a baking sheet. Broil on high until brown. Turn and broil on other side. Set the eggplant aside.

In a large skillet, combine beef and lamb. Cook until the meat is no longer pink. Drain the fat. Cook the onions in the same skillet for three minutes. Add in the garlic, the lemon zest, the cinnamon, the oregano, the tomato sauce, 1/2 teaspoon of sea salt, 1/4 teaspoon of ground black pepper, the crushed red pepper flakes and the cooked meat. Cook on low heat for 20 minutes stirring occasionally.

In the bottom of the baking dish, add half of the eggplant slices. Pour the meat mixture over the eggplant. Add the remaining eggplant slices over the meat mixture.

Melt the butter in a saucepan. Whisk in the flour. Stir in milk. Cook and stir over medium heat until thick. Stir in 1/2 teaspoon of sea salt, 1/4 teaspoon of ground black pepper and a pinch of ground nutmeg. Add the beaten egg. Mix well. Finally, add the parmesan and the feta. Stir again until cheese is well incorporated.

Pour the cheese sauce over the eggplant and meat mixture. Bake in a preheated oven at 350 degrees for 45 minutes. Let cool and cut into squares.

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