Moussaka (Greek Beef and Eggplant Lasagna)

recipetineats.com

Marie C

subheading: EGGPLANT:

1 kg / 2 lb eggplant (aubergines) , 0.75cm / 0.3" thick slices

1 tsp salt

2 to 3 tbsp olive oil

subheading: FILLING:

1 tbsp olive oil

1 onion , diced (brown, white, yellow)

3 garlic cloves , minced

1.4 lb / 700 g ground beef or lamb (mince) (Note 1)

½ cup red wine , dry (optional)

14 oz /400g crushed tomatoes

3 tbsp tomato paste

1 cup beef broth/stock (Note 2)

1 beef bouillon cube , crumbled (or 1 tsp powder)

2 bay leaves

1.5 tsp sugar (any)

2 tsp dried oregano

½ tsp cinnamon (or 1 stick, use whole)

¾ tsp salt

subheading: BECHAMEL SAUCE:

4 tbsp (60g) butter

5 tbsp plain flour

2 ½ cups milk (any fat %)

¼ tsp nutmeg, freshly grated (optional)

½ cup parmesan cheese, grated (or Kefalotiri Cheese) (Note 3)

1 egg

1 egg yolk

1 ¼ tsp Vegeta, vegetable or chicken stock powder (or salt) (Note 4)

¼ tsp pepper

subheading: TOPPING:

⅓ cup panko breadcrumbs (Note 5)

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