Moussaka (Eggplant & Meat With Custard)
Description
This traditional Greek-style moussaka layers tender fried eggplant with a savory filling of ground beef and pork cooked with onion, tomato, red wine, parsley, and nutmeg. A rich egg-enriched cream sauce is poured over the assembled casserole before baking until golden. Grated cheese and breadcrumbs add extra flavor and structure, producing a substantial main dish well suited to family dinners and special occasions.Ingredients
Directions
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Preheat the oven to 375�F (191�C).
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Peel the eggplants and cut them into 1/4-inch slices.
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Salt both sides of the eggplant slices and let them stand for 30 minutes.
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Cover the eggplant with cold water and let stand for another 10 minutes.
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Drain the eggplant, gently squeeze out excess water, and blot the slices dry with paper towels.
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Coat the eggplant slices lightly with flour.
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Heat the vegetable oil in a skillet and fry the eggplant in batches until golden brown. Drain on paper towels.
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For the meat filling, melt 2 tablespoons butter in a separate pan and saut� the chopped onion until softened.
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Add the ground beef and pork and cook until well browned.
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Add 1 tablespoon salt, pepper, 1/4 teaspoon nutmeg, parsley, tomato sauce, red wine, and boiling water.
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Cover and simmer until the meat sauce has thickened.
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Remove the meat mixture from direct heat. Beat 2 eggs and stir them into the meat sauce.
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Stir 1 cup grated cheese and half of the grated toast crumbs into the meat mixture.
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Grease a 12-by-10-by-3-inch baking pan and spread the remaining toast crumbs over the bottom.
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Arrange half of the fried eggplant slices over the crumbs.
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Spread the meat filling evenly over the eggplant.
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Sprinkle 2 tablespoons of the topping cheese over the meat filling.
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Arrange the remaining eggplant slices over the meat layer.
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For the cream sauce, melt 1/4 cup butter in a saucepan.
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Mix 2 tablespoons flour with 1/4 cup cold milk to form a smooth paste.
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Add the flour paste, 2 3/4 cups warm milk, and half-and-half to the melted butter, stirring until smooth.
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Simmer gently for about 15 minutes, stirring regularly, until the sauce has thickened.
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Remove the sauce from the heat. Gradually stir in the 3 whole eggs and 3 egg yolks, stirring vigorously so the eggs blend smoothly into the sauce.
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Stir in 1 teaspoon salt, 1/2 teaspoon grated nutmeg, and 1/3 cup grated cheese.
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Pour the cream sauce evenly over the assembled moussaka.
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Sprinkle the remaining grated topping cheese over the surface.
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Bake at 375�F (191�C) for 45 minutes, or until the top is set and golden.
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Let the moussaka stand for 20 minutes before cutting and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1080kcal
- % Daily Value *
- Total Fat 73g113%
- Saturated Fat 31g155%
- Cholesterol 475mg159%
- Sodium 2700mg113%
- Total Carbohydrate 48g16%
- Dietary Fiber 10g40%
- Sugars 15g
- Protein 51g102%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Kefalotyri cheese is preferred where available. Parmesan or Romano may be substituted.
Salting, soaking, and drying the eggplant before frying helps remove excess moisture and improves its finished texture.
The duplicated 1/3-cup grated cheese entries have been retained because the directions use cheese both in the cream sauce and as a topping.
The finished moussaka should rest for 20 minutes after baking so the layers set before slicing.
Refrigerate leftovers promptly and use within 3 days.
The nutrition values below replace the suspect previous nutrition and are estimates based on the repaired ingredient quantities divided into six servings.
