Mediterranean 95 min

Greek Moussaka

Name: Greek Moussaka
Total time: 95 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 large eggplants, sliced 1/4-inch thick; 1.5 lbs ground beef; 1 large yellow onion, diced; 4 cloves garlic, minced; 1 cup dry red wine; 1 can (14 oz) crushed tomatoes; 1 teaspoon cinnamon; 1/2 teaspoon allspice; Olive oil for brushing; 3 tablespoons butter; 3 tablespoons flour; 2 cups whole milk; 3 egg yolks; 1/2 cup Kefalotyri or Parmesan, grated; Salt and black pepper

high-proteincomfort-food

Ingredientsfor 2

490

Cal

34g

Protein

24g

Carbs

30g

Fat

12 large eggplants, sliced 1/4-inch thick
21.5 lbs ground beef
31 large yellow onion, diced
44 cloves garlic, minced
51 cup dry red wine
61 can (14 oz) crushed tomatoes
71 teaspoon cinnamon
81/2 teaspoon allspice
9Olive oil for brushing
103 tablespoons butter
113 tablespoons flour
122 cups whole milk
133 egg yolks
141/2 cup Kefalotyri or Parmesan, grated
15Salt and black pepper

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Instructions

1
Brush eggplant with olive oil, season with salt, and roast at 400°F for 20 minutes, flipping once, until golden. Brown ground beef in a skillet over high heat with onion for 8 minutes. Add garlic, wine, crushed tomatoes, cinnamon, and allspice. Simmer 20 minutes until thick.
2
Make béchamel: melt butter, whisk in flour, cook 1 minute. Gradually whisk in milk and cook 5–6 minutes until thick. Remove from heat, whisk in egg yolks and half the cheese quickly. Season with salt, pepper, and nutmeg.
3
Layer half the eggplant in a 9x13 dish. Spread all the meat sauce over it. Layer remaining eggplant on top. Pour béchamel over everything and smooth the top. Sprinkle with remaining cheese. Bake at 350°F for 50 minutes until golden and set. Rest 20 minutes before cutting.