Yumska

Appearance

Moussaka ​

Ingredients ​

  • 2 Large Egg Plants (or 3 medium) ½ – 1 cm slices

Sauce ​

  • 1 1/2 lb group beef
  • 1 Onion (diced)
  • 6 cloves of garlic
  • 3 Tablespoons Tomato Paste
  • 1 Cup red wine
  • 1 Tablespoon Cinnamon
  • 2 tsp dried oregano
  • Salt / Pepper to taste

Basic Béchamel ​

  • 1/2 Stick of Butter (4 Tablespoons)
  • 4 Tablespoons Flour
  • 2 Cups Whole Milk
  • 1 Cup Parmesean Pecorino Mixed Cheese
  • 1/2 teaspoon Nutmeg
  • 2 Eggs Whisked

Directions ​

Eggplant ​

  • Heat oven to 350f
  • Brush egg plant with olive oil
  • Bake for 30 minutes or until soft
  • Cool for 30 minutes to hold shape (this is when I like to make the sauces)

Sauce ​

  • Heat oil in pan
  • Cook onions for about 3 minutes until just starting to change color
  • Add the garlic and beef
  • Add the meat breaking it up into pieces
  • Once meat browns add cinnamon, orgeano, salt / pepper
  • Add red wine and tomato paste
  • Stir and let reduce until thickened
    • Sometimes I add a dash of corn startch to help thicken

Basic Béchamel ​

  • Melt butter
  • Add flour and whisk
  • Heat until it reaches the consistency of sand
  • Turn off heat
  • Add in the milk while whisking until no clumps
  • Turn on the heat and slowly add cheese
  • Add nutmeg!
  • Once cheese is fully added, add whisked eggs tempering the mixture

Assembly + Baking ​

  • Start with a layer of eggplant covering the bottom of the dish
  • Add half the meat sauce
  • Layer remaining eggplant
  • Add remiaining meat sauce
  • Cover with Béchamel
  • Add cheese on top if you so desire
  • Bake for 45 minutes at 350F (or until the top is golden and delicious)
    • If it starts to brown too early cover in tinfoil
  • Rest for minimum 20 min before serving

Prep ahead instructions ​

  • If you want to freeze the assembled dish before cooking

    • Thaw on the counter
    • Add 20-30 minutes of cooking time, I suggest covering at the start for the additional time (e.g. cover for 20 minutes to start)

  • If you want to refridgerate before cooking

    • Let warm up on the counter
    • Add 5-10 minutes of cooking time

Notes ​