lunchpail

Moussaka (Greek eggplant lasagna)

Based on Recipe Tin Eats

Ingredients

Eggplant

• 1 kg / 2 lb eggplant (aubergines), cut into 0.75cm / 0.3″ thick slices
• 1 tsp salt
• 2-3 tbsp avocado oil

Meat sauce

• 1 tbsp olive oil
• 1 onion , diced (brown, white, yellow)
• 3 garlic cloves, minced
• 1.4 lb / 700 g ground beef or lamb (minced)
• 1/4 cup red wine vinegar
• 3 tbsp tomato paste
• 14 oz /400g crushed tomatoes
• 1 cup chicken broth
• 2 tsp dried oregano
• 1/2 tsp cinnamon
• 2 bay leaves

Bechamel sauce

• 4 tbsp (60g) butter
• 5 tbsp all-purpose flour
• 2 1/2 cups milk
• 1/2 cup Parmigiano Reggiano cheese, grated (or Kefalotiri Cheese)
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• 1 egg
• 1 egg yolk

Topping

• 1/3 cup panko breadcrumbs

Instructions

Eggplant

1. Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
2. Leave to sweat for 30 minutes. Meanwhile, preheat oven to 400 F and make sauces.
3. Pat eggplant dry – make sure to do this well, otherwise it’ll be too salty. Lay on baking sheets lined with parchment paper. Brush with oil.
4. Bake 20–30 minutes or until golden and softened . Remove and set aside to cool slightly.

Meat sauce

1. Heat olive oil in a large stainless steel skillet or pot over medium heat, then cook the garlic and onion for 2 minutes.
2. Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
3. Add red wine vinegar and tomato paste. Cook for 2 minutes until texture is uniform.
4. Add remaining ingredients and stir to combine. Bring to a boil, then simmer on medium-low for 15 minutes or sauce has thickened.

Bechamel sauce

1. Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
2. Still stirring, slowly add the milk. Then stir regularly for 3-5 minutes or until sauce thickens enough to coat the back of a spoon.
3. Remove from heat and whisk in cheese, nutmeg, and pepper.
4. Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid.

Assembly

1. Lower oven to 350 F.
2. Place half the eggplant in the bottom of a baking dish, then top with all the meat sauce. // If it fits, let’s try the large rectangular Pyrex storage containers with the red lids.
3. Top with remaining eggplant, then pour over the béchamel sauce. Sprinkle with breadcrumbs.
4. Bake for 30 – 40 minutes or until golden. Allow to stand for 10 minutes before serving.