Rated 5.0 stars by 1 users
Entrees
Greek
6 - 8 servings
10 minutes
155 minutes
Indulge in classic Greek comfort with Melissa’s Moussaka — layers of eggplant, potatoes, rich meat sauce, and creamy béchamel.
6 Melissa’s Eggplants – ends removed; cut into ¼-inch rounds
Kosher Salt
6 Melissa’s Yukon Gold Potatoes – peeled; cut into ¼-inch rounds
Canola Oil for Frying
3 tablespoons Extra Virgin Olive Oil
2 Melissa’s Perfect Sweet Onions – peeled; diced small
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
3 cloves Melissa’s Peeled Garlic – minced
1 Green Bell Pepper – diced small
1 pound Ground Beef
¾ pound Ground Pork
1 cup Red Wine
1 (14.5oz) can Fire Roasted Diced Tomatoes
2 tablespoons Tomato Paste
3 Bay Leaves
4 cups Whole Milk
2/3 cup Unsalted Butter
2/3 cup All-Purpose Flour
1 pinch Ground Nutmeg
1 pinch Kosher Salt
2 Eggs – scrambled
3 cups Shredded Parmesan Cheese
Place the eggplant into a colander and season with a good amount of salt. Let it rest for 1 hour.
Rinse the eggplant well and pat dry with paper towels.
In a high sided pan heat the canola oil to 350ºF.
Fry the eggplant until golden brown, about 2 minutes. Drain on paper towels.
Rinse the potatoes and pat them dry. Fry them until golden brown, drain on paper towels and season with salt.
In a sauté pan, heat the olive oil. Add the onions and season with salt and pepper. Sauté, stirring occasionally, until caramelized, about 10 minutes. Add the garlic, bell pepper and the meats. Cook until the meat is browned. Add the red wine, stir and cook until the wine is reduced by ½. Stir in the tomatoes, tomato paste and bay leaves. Simmer for 15 minutes, remove from the heat and let cool a bit.
Scald the milk in a saucepan (you will see small bubbles form around the edges). Set aside.
To make a rue, melt the butter in a saucepan and add the flour all at once. Whisk until everything comes together. Cook, stirring often, for 5 minutes. Pour 1 cup of the scalded milk into the rue and whisk until smooth. Season with the nutmeg and salt. Temper the eggs by whisking some of the milk mixture into the eggs and then pour the eggs back into the milk mixture. Heat until the mixture thickens to your liking. Whisk in the Parmesan cheese.
Preheat the oven to 350ºF.
To assemble, butter a baking dish on the bottom and sides. Place the potatoes evenly on the bottom. Next, layer in ½ of the eggplant and top that with the meat sauce. Next, layer in the rest of the eggplant and top that with the bechamel. Sprinkle the top with some shredded Parmesan cheese and place in the oven. Bake for about 1 hour or until golden brown and heated through. Serve hot.
Leave a comment