moussaka
Updated on Jun 27, 2016
You do have to go through some steps and it takes some time to make this moussaka, but it's worth it in the end!
prep time
1 Hr
cook time
2 Hr
method
Bake
yield
8 serving(s)
Ingredients
- EGGPLANT:
- 2 large eggplants, unpeeled
- 1/2 cup olive oil, extra virgin
- - kosher salt and freshly ground black pepper, to taste
- MEAT SAUCE:
- 2 tablespoons olive oil, extra virgin
- 1/2 medium yelllow onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dired oregano
- 1/8 teaspoon ground allspice
- 1 pinch ground cloves
- 1 - cinnamon stick, broken in half
- - freshly ground black pepper, to taste
- 1 1/2 cups whole canned tomatoes
- 1 - bay leaf
- CUSTARD SAUCE:
- 5 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cups milk, at room temperature
- 1 1/2 teaspoons kosher salt
- 1 pinch ground nutmeg
- 1 large whole egg
- 2 large egg yolks
- MOUSSAKA:
- 1/2 cup dried coarse bread crumbs
- 3 tablespoons pecorino romano cheese
How To Make moussaka
-
Step 1For 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 both sides 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.
-
Step 2For the meat sauce, heat olive oil in a large skillet over medium-high heat. Add the onion. Stir and cook until lightly browned; about 4 minutes. Stir in the garlic and cook until fragrant; about 1 minute. Add the beef and break it up with a wooden spoon. Stir in the salt, oregano, allspice, cloves, cinnamon, and pepper. Cook, stirring occasionally, until the beef is just slightly pink; approximately 3 minutes.
-
Step 3Crush 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.
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Step 4Meanwhile, 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.
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Step 5To 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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