Moussaka
Ingredients:
- Vegetables:
- 80 mlOlive Oil
- 3Potatoes, peeled, 1/4” slices
- 2Zucchini 1/4” slices
- 2Eggplants 1/4” slices
- 3 gSalt
- 3 gPepper
- Meat Sauce:
- 45 mlOlive Oil
- 500gGround Beef
- 1Onion, finely chopped
- 5 gBrown Splenda
- 1 tbspTomato Paste
- 400 ml (1 can)Italian Tomatoes, blended
- 45 mlBéchamel Sauce
- 4 clovesGarlic, crushed
- 20 gBasil Leaves, finely chopped
- 6 gSalt
- 3 gPepper, ground
- 1 gThyme, ground
- 4Cloves, ground
- 1/2 stickCinnamon, ground
- Béchamel Sauce:
- 120 gButter
- 70 gFlour
- 750 mlMilk
- 3 gSalt
- 3 gPepper
- 1/8 nutNutmeg, grated
- 60 gParmesan Cheese, grated
- 3Egg, yolks
Method:
- Vegetables:
- Preheat oven to 230 ℃ /450 ℉.
- Salt and Pepper Potatoes, both sides..
- With a brush Potatoes with Olive Oil. Layer in baking dish.
- Put in oven for 20 min.
- Lay a layer of Eggplant over Potatoes. Salt and Pepper, then brush with Olive Oil.
- Put in oven for 20 min.
- Lay a layer of Zucchini, Salt, and Pepper, then brush with Olive Oil.
- Put in oven for 20 min.
- Meat Sauce:
- Place a pot over medium high heat and add the olive oil.
- Coarsely chop the Onion and add to pan.
- Saute for 7 min.
- Add the Ground Beef and break it up with a wooden spoon. Sauté until golden brown (10 min).
- Add the Tomato Paste and sauté for 2 min.
- Add Garlic to pan along with Thyme. Sauté for 1 min.
- Add the Tomatoes, lower heat and simmer for 15 minutes until the sauce thickens.
- Remove from heat and add the Basil. Season with Salt and Pepper.
- --- (Remember to mix in Bechamel Sauce.) ---
- Béchamel Sauce:
- Place a pot over medium heat.
- Add the Butter and let it melt.
- Add the Flour and whisk until it soaks up all of the Butter. Keep stirring for at least 2 min.
- Add the Milk (60 ml at a a time) in small batches while continuously whisking so that no lumps form.
- As soon as the Béchamel Sauce thickens and bubbles start to form on the surface, remove from heat.
- Add the Nutmeg, Salt, Pepper, Parmesan and Egg Yolks. Whisk thoroughly.
- Assembly:
- Preheat oven to 180 ℃ / 350 ℉.
- Add 3 tbsp of Béchamel Sauce to the Ground Meat mixture and mix. Spread the ground meat over the Vegetables.
- Cover with the Béchamel Sauce, spreading it evenly and sprinkle with grated Parmesan Cheese.
- Bake for 40 minutes.
- When ready, remove from oven and allow to cool for 15 min.