Moussaka Recipe (Eggplant)

feastingathome.com

Pam

3 lbs Eggplant (2 extra-large or 3 eggplants)

salt

3 tablespoons olive oil or spray olive oil

subheading: Tomato Meat Sauce:

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, rough chopped

2 lbs ground lamb, ground beef (or use vegetarian ground meat substitute -Gimme Lean or St Ives Meatless Ground, or use 4 cups cooked lentils). I prefer lamb.

1 ½ cups diced tomatoes, with juices (or 14-ounce can, with juices)

3 tablespoons tomato paste

½ cup white wine (optional, sub ¼ cup water)

2 teaspoons dried oregano

1 tsp sugar

1 tsp cinnamon

¾ tsp kosher salt

½ teaspoon cracked pepper

2 to 3 tablespoons fresh chopped parsley

subheading: Bechamel Sauce:

3 tablespoons butter or olive oil

4 tablespoons flour

2 cups milk (or plant-based milk)

½ teaspoon nutmeg (use fresh grated if possible)

¼ teaspoon kosher salt

⅛ teaspoon white pepper or finely ground black pepper

¼ cup grated Parmesan, Pecorino or Kefalotiri Cheese (plus an additional ¼ cup for the top-optional) or use vegan cheese.

1 egg, room temp, lightly beaten (vegans can leave this out)

Directions at feastingathome.com

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