MOUSSAKA

Moussaka image

This delicious moussaka recipe comes from the Food Network Kitchens. You do have to go through some steps and it takes some time, but it's totally worth it in the end!

Provided by Kathy D

Time 3h

Number Of Ingredients 28

Ingredients

EGGPLANT:
2 large eggplants, unpeeled
1/2 c olive oil, extra virgin
kosher salt and freshly ground black pepper, to taste
MEAT SAUCE:
2 Tbsp olive oil, extra virgin
1/2 medium yelllow onion, chopped
3 clove garlic, minced
1 lb ground beef
1/2 tsp kosher salt
1/2 tsp dired oregano
1/8 tsp ground allspice
1 pinch ground cloves
1 cinnamon stick, broken in half
freshly ground black pepper, to taste
1 1/2 c whole canned tomatoes
1 bay leaf
CUSTARD SAUCE:
5 Tbsp unsalted butter
6 Tbsp all-purpose flour
3 c milk, at room temperature
1 1/2 tsp kosher salt
1 pinch ground nutmeg
1 large whole egg
2 large egg yolks
MOUSSAKA:
1/2 c dried coarse bread crumbs
3 Tbsp pecorino romano cheese

Steps:

1. For the Eggplant: Preheat oven to 475 degrees F. Line a baking sheet with aluminum foil. Cut the eggplants lengthwise into 1/2-inch slices. Lay the slices on the baking sheet, brush both sides with oil, and season with salt and pepper. Cover with foil and bake until soft, about 25 minutes. Set aside, covered. Turn the oven down to 350 degrees F.
2. For the Meat Sauce: Heat the olive oil in a large skillet over med-high heat. Add the onion and cook, stirring, until lightly browned, approx 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the beef, and break it up with a wooden spoon, and stir in the salt, oregano, allspice, cloves, cinnamon, and pepper to taste. Cook, stirring occasionally, until the beef is just slightly pink, approx 3 minutes. Crush the tomatoes through your fingers into the pot, stir in their juices and the bay leaf. Bring the sauce to a simmer, cover, and cook until the sauce thickens, about 20 minutes. Discard the cinnamon stick and bay leaf.
3. Meanwhile, For the Custard Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking for 1 minute. Remove the pan from the heat and whisk in the milk, salt, and nutmeg. Return the pan to the heat and bring to a boil, whisking constantly. Reduce heat and simmer for 2 minutes. Cool completely; then whisk in the whole egg and yolks.
4. To Assemble: Brush a 9x13 inch casserole dish with olive oil. Scatter the bread crumbs over the bottom. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the top and smooth. Sprinkle with the cheese and bake, uncovered, until the custard sets and the top browns, approx. 1 hour. Let the moussaka rest for about 10 minutes before cutting. Enjoy!

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