Moussaka
Ingredients:
For the potato layer (the bottom layer)
4 russett potatoes, peeled and cut into thin slices, about 1/4 inch thick
1 medium red onion, slice thinly
2 tablespoons olive oil
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, minced
1/2 teaspoon salt
1/4 teaspoon freshy ground pepper
For the eggplant layer (the second layer)
2 small or 1 large eggplant, cut into thin slices, about 1/4 inch thick
1/2 teapoon salt
2 tablespoons olive oil
1 teaspoon fresh oregano. minced
1 teaspoon fresh thyme, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
For the zucchini layer (the third layer)
2 medium or 1 large zucchini, cut into thin slices, about 1/4 inch thick
2 tablespoons olive oil
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
For the meat sauce (the fourth layer)
1 tablespoon olive oil
1 medium onion, diced
6 cloves garlic, minced
1 lb. 90% lean ground beef
1 teaspoon oregano
1 teaspoon allspice
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon tomato paste
1-15 oz. can chopped tomatoes
For the bechamel sauce (also the fourth layer)
8 tablespoons butter (1 stick)
3/4 cup all-purpose flour
3 cups whole milk, room temperature
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
3 egg yolks, room temperature
1 cup greshly grated Parmesan cheese
Instructions:
Preheat oven to 400 degrees.
In a colander, combine the eggplant and the 1/2 teaspoon salt and allow to drain for 1 hour.
For the first layer: Combine all ingredients in a bowl and mix well. Spread evenly in a large baking pan. Bake for 20 minutes.
For the second layer: Combine the eggplant and the next 5 ingredients in a bowl and mix well. Spread evenly on top of the potato layer. Return to the oven and bake for 20 minutes.
For the third layer: Combine all ingredients in a bowl and mix well. Spread evenly on top of the eggplant layer. Return to the oven and bake for 20 minutes.
For the meat sauce: (the first part of the fourth layer) In a large skillet, heat the olive oil over medium heat and sauté the onions until soft, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Add the meat and cook until browned. Add the oregano, allspice, Italian seasoning, salt, and pepper and combine. Add the tomato paste and tomato sauce. Mix well and cook on low until all of the liquid from the tomatoes is absorbed.
For the bechamel sauce: (the second part of the fourth layer) In a saucepan over low heat, melt the butter. Once the butter is completely melted add the flour and whisk until smooth. Add the milk and whisk until smooth. Increase the heat to medium-low and add the pepper and nutmeg. Mix well, Add the egg yolks and cheese. Mix well. Remove from heat and add about 1/4 of the mixure to the meat sauce.
Add the meat sauce/bechamel sauce on top of the zucchini layer. Spread evenly with a spoon. Add the remainder of the bechamel sauce on top of the meat layer and spread evenly with a spoon. Place back into the oven and bake for 30 minutes until brown.
Remove from the oven and allow to sit for at least 10 minutes.
Ingredients:
For the potato layer (the bottom layer)
4 russett potatoes, peeled and cut into thin slices, about 1/4 inch thick
1 medium red onion, slice thinly
2 tablespoons olive oil
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, minced
1/2 teaspoon salt
1/4 teaspoon freshy ground pepper
For the eggplant layer (the second layer)
2 small or 1 large eggplant, cut into thin slices, about 1/4 inch thick
1/2 teapoon salt
2 tablespoons olive oil
1 teaspoon fresh oregano. minced
1 teaspoon fresh thyme, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
For the zucchini layer (the third layer)
2 medium or 1 large zucchini, cut into thin slices, about 1/4 inch thick
2 tablespoons olive oil
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
For the meat sauce (the fourth layer)
1 tablespoon olive oil
1 medium onion, diced
6 cloves garlic, minced
1 lb. 90% lean ground beef
1 teaspoon oregano
1 teaspoon allspice
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon tomato paste
1-15 oz. can chopped tomatoes
For the bechamel sauce (also the fourth layer)
8 tablespoons butter (1 stick)
3/4 cup all-purpose flour
3 cups whole milk, room temperature
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
3 egg yolks, room temperature
1 cup greshly grated Parmesan cheese
Instructions:
Preheat oven to 400 degrees.
In a colander, combine the eggplant and the 1/2 teaspoon salt and allow to drain for 1 hour.
For the first layer: Combine all ingredients in a bowl and mix well. Spread evenly in a large baking pan. Bake for 20 minutes.
For the second layer: Combine the eggplant and the next 5 ingredients in a bowl and mix well. Spread evenly on top of the potato layer. Return to the oven and bake for 20 minutes.
For the third layer: Combine all ingredients in a bowl and mix well. Spread evenly on top of the eggplant layer. Return to the oven and bake for 20 minutes.
For the meat sauce: (the first part of the fourth layer) In a large skillet, heat the olive oil over medium heat and sauté the onions until soft, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Add the meat and cook until browned. Add the oregano, allspice, Italian seasoning, salt, and pepper and combine. Add the tomato paste and tomato sauce. Mix well and cook on low until all of the liquid from the tomatoes is absorbed.
For the bechamel sauce: (the second part of the fourth layer) In a saucepan over low heat, melt the butter. Once the butter is completely melted add the flour and whisk until smooth. Add the milk and whisk until smooth. Increase the heat to medium-low and add the pepper and nutmeg. Mix well, Add the egg yolks and cheese. Mix well. Remove from heat and add about 1/4 of the mixure to the meat sauce.
Add the meat sauce/bechamel sauce on top of the zucchini layer. Spread evenly with a spoon. Add the remainder of the bechamel sauce on top of the meat layer and spread evenly with a spoon. Place back into the oven and bake for 30 minutes until brown.
Remove from the oven and allow to sit for at least 10 minutes.