Rustic Eggplant Moussaka

Name: Rustic Eggplant Moussaka
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: Greek
Ingredients: 3 lbs Eggplant (2 extra-large or 3 eggplants); salt; 3 tablespoons olive oil or cooking spray; 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.) 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 1/4 cup water); 2 teaspoons dried oregano; 1 tsp sugar; 1 tsp cinnamon; 3/4 tsp kosher salt; 1/2 teaspoon cracked pepper; 2-3 tablespoons fresh chopped parsley; 3 tablespoons butter or olive oil; 4 tablespoons flour; 2 cups milk; 1/2 tsp nutmeg (use fresh grated if possible); 1/4 tsp kosher salt; 1/8 tsp pepper or white pepper; 1/4 cup grated Parmesan, Pecorino or Kefalotiri Cheese ( plus an additional 1/4 cup for the top-optional); 1 egg, room temp, lightly beaten

Instructions

Prep:1hCook:2h

An authentic, delicious recipe for Eggplant Moussaka- with a Tomato lamb sauce, and creamy béchamel sauce. Vegetarian Adaptable! Can be made ahead and baked prior to serving. See notes for VEGAN.

Updated at: Thu, 24 Aug 2023 08:29:26 GMT