MOUSSAKA

Moussaka

Serves 8-10

Bechamel Sauce Ingredients

• 8 Tbsp salted butter

• 8 Tbsp flour

• 4 c Whole Milk, warm

• 4 Large Egg Yolks

• 1 Bay Leaf

• ⅛ tsp nutmeg

Bechamel Sauce Prep

1. Add milk and bay leaf to a sauce pan and simmer until warm.  

2. Melt butter in another saucepan over medium heat.  Add flour and cook, whisking constantly until smooth, about 3 minutes.  

3. Add warm milk while whisking constantly until smooth and discard bay leaf.  

4. Once thickened (2-3 minutes) turn off the heat.  

5. In a separate bowl, whisk the eggs and add 1 ½ cups of sauce to eggs, stirring constantly to temper them.  Add all back into the saucepan and add the nutmeg.  

6. Add salt and pepper to taste, set aside to cool.

Lamb Filling Ingredients

• 1 Large Yellow Onion, diced

• 3 Cloves Garlic, minced

• 3 lb Ground Lamb

• 1 Tsp Coarse Kosher Salt

• 1 Tsp Black Pepper

• ¾ c Parsley, chopped

• 1 ½ Tsp Cinnamon

• ¼ Tsp Nutmeg

• 1 ½ Tsp Oregano

• 16oz Tomato Sauce

• ⅔ c Red Wine

• Salt and Black Pepper to taste

Lamb filling prep

1. In a cast iron skillet, on medium heat, add onions, lamb, salt + pepper.  Saute until meat is cooked, drain excess fat.  Add the garlic and cook for 30 seconds

2. Next, add cinnamon, nutmeg, oregano, parsley, tomato sauce, wine and cook for 10 minutes.  Add salt and pepper to taste, set aside to cool.

Eggplant and Potatoes Ingredients

• 2 Eggplants, small to medium size

• 2 Russet Potatoes, rinsed and scrubbed*

• 2 ½ c Kasseri or Kefalogriera Cheese, grated

• ½ c Parmesan Cheese

• 4 Tbsp olive oil

• 3 Tsp Coarse Kosher Salt

• 2 Tsp Black Pepper

Eggplant and Potatoes Prep

Preheat the Oven to 350F

1. Slice the Eggplant and Potatoes lengthwise ¼ inch thick (skin on).  Line 2 sheet pans with foil and nonstick spray, place the eggplant and potatoes in a single layer

2. Brush both sides of the eggplant and potatoes with the olive oil,salt and pepper. Roast in the oven for 20 minutes. Let cool on the side.

Directions and Assembly:

Preheat the Oven to 350F

1. Spray a 9 x 13 casserole dish with nonstick spray.  Sprinkle ½ cup parmesan cheese on the bottom and add a layer of potatoes, sprinkle with ¾ cup grated cheese. 

2. Spread ½ of the lamb mixture over potatoes, add a layer of eggplant, sprinkle with ¾ cup grated cheese. 

3. Spread the rest of the lamb mixture over the eggplant. Pour Bechamel Sauce over the casserole evenly and top with 1 cup cheese.

Bake 350°F for about an hour or until the top is golden brown.  Let sit for 15-20 minutes before cutting

*For a low carb version you can substitute zucchini (use 3) as a replacement for the potatoes.