I'm waaaaay behind on posting recipes on my blog! I have been cooking and taking pictures but I always seem to fall behind with posting recipes. That said, I made a wonderful Greek dish a few weeks ago and I'm finally getting around to posting it. It's a layered casserole style meal with potatoes, ground beef, eggplant, and topped off with bechamel sauce. It's definitely very time consuming to make, but well worth the time because it's delicious. Dr. Sweetpea devoured all of it within days! P.S. I know it looks ugly in the picture but I promise this Moussaka is absolutely delicious :o)
Moussaka
(Source: Brown Eyed Baker)
2 1/4 pounds eggplant, peeled and cut into ½-inch rounds
1/2 cup olive oil
1 yellow onion, grated
2 garlic cloves, sliced
2 pounds lean ground beef
16 ounces tomato puree
1/4 teaspoon ground allspice
1/2 teaspoon granulated sugar
Salt and pepper
1 egg white, lightly beaten
5 tablespoons finely chopped fresh parsley
5 tablespoons plain breadcrumbs
1 cup grated Parmesan cheese
2 1/4 pounds russet potatoes, peeled and cut into ½-inch
rounds
For the White Sauce:
3 cups whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
Salt and white pepper, to taste
5 tablespoons heavy cream
3 egg yolks, lightly beaten
1. Sprinkle the eggplant slices with salt and let drain in a
colander for 1 hour. Rinse, squeeze out any excess water and pat dry.
2. Heat ¼ cup of the olive oil in a large saute pan over
medium heat. Add the eggplant and cook, turning occasionally, for 6 to 8
minutes, or until lightly browned on both sides (if you don't have a pan big
enough, do this in two batches). Remove from the pan with a slotted spoon or
spatula and drain on paper towels.
3. Reduce the heat to low and add the remaining ¼ cup of
olive oil to the pan. Add the onion and garlic and cook, stirring occasionally,
for about 5 minutes, or until the onion is softened. Increase the heat to
medium, add the ground beef and cook, stirring and breaking up the meat with a
spoon, for about 10 minutes, or until browned. Add the tomato puree, allspice,
and sugar, and season with salt and pepper. Reduce the heat and simmer for 15
to 20 minutes, or until all the liquid has evaporated. Remove from heat and let
cool, then fold in the egg white and parsley.
4. Meanwhile, prepare the white sauce. Place the milk in a
small saucepan and bring to barely a boil, then remove from the heat. Melt the
butter in a large, heavy skillet over medium heat, then stir in the flour and
cook, stirring frequently, for 1 minute. Remove the pan from the heat and
gradually pour in the hot milk, whisking constantly until the mixture is
smooth. Return the sauce to medium heat and simmer, whisking constantly, for 10
to 15 minutes, until thickened and smooth. Remove from the heat, and whisk in
the nutmeg, salt and pepper.
5. Preheat oven to 400 degrees F. Grease a 10x15-inch
lasagna pan with butter and sprinkle with 2 tablespoons of the bread crumbs.
Cover the base of the dish with the potato slices, overlapping them slightly.
Spread half of the meat mixture on top and sprinkle with half of the Parmesan
cheese and 2 tablespoons of the remaining bread crumbs. Cover with the eggplant
slices, overlapping them slightly. Spread the remaining meat mixture on top,
sprinkle with the remaining Parmesan cheese and the remaining breadcrumbs. (At
this point, the dish may be covered and frozen. Thaw before baking.)
6. Whisk the cream and egg yolks into the white sauce
and spread it evenly over the surface of the dish. Bake for about 50 minutes,
or until the top is golden brown. Remove from the oven and let stand for 15
minutes before
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