Eggplant Moussaka
Serves
8
Prep Time
40 minutes
Cook Time
60 minutes
Ingredients
For the eggplant:
2 lbs (1 kg) eggplant, cut into ⅓ in (¾ cm) slices
1 tsp sea salt
2 to 3 tbsp olive oil
2 lbs (1 kg) eggplant, cut into ⅓ in (¾ cm) slices
1 tsp sea salt
2 to 3 tbsp olive oil
For the filling:
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1.4 lbs (700 g) 95% lean ground beef
14 oz (400 g) can chopped tomatoes
3 tbsp tomato paste
8 fl oz (240 ml) beef broth
1 beef bouillon cube, crumbled
2 bay leaves
1 ½ tsp coconut sugar
2 tsp dried oregano
½ tsp ground cinnamon
¾ tsp sea salt
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1.4 lbs (700 g) 95% lean ground beef
14 oz (400 g) can chopped tomatoes
3 tbsp tomato paste
8 fl oz (240 ml) beef broth
1 beef bouillon cube, crumbled
2 bay leaves
1 ½ tsp coconut sugar
2 tsp dried oregano
½ tsp ground cinnamon
¾ tsp sea salt
For the bechamel sauce:
2 oz (60 g) butter
5 tbsp all-purpose flour
1.3 pts (600 ml) milk
1.8 oz (50 g) Parmesan cheese, grated
⅛ tsp ground nutmeg
1 ¼ tsp sea salt
1 egg + 1 egg yolk
¼ tsp black pepper
2 oz (60 g) butter
5 tbsp all-purpose flour
1.3 pts (600 ml) milk
1.8 oz (50 g) Parmesan cheese, grated
⅛ tsp ground nutmeg
1 ¼ tsp sea salt
1 egg + 1 egg yolk
¼ tsp black pepper
Nutrition
(Per Serving)
Calories
381
Fats
22 g
Protein
25 g
Carbs
20 g
Instructions
- Preheat the oven to 450°F (230°C). Line the baking sheet with baking paper.
- Place the sliced eggplant into a colander, sprinkle salt between each of the layers, and set aside for 30 minutes.
- After 30 minutes, pat the eggplant slices dry, place them on the prepared baking sheets, and brush with olive oil.
- Place the baking sheets into the hot oven and bake for 15 to 20 minutes until lightly browned and softened. Remove and set aside to cool slightly.
- Meanwhile make the meat sauce by heating the olive oil in a large skillet over high heat. Sauté the onion and garlic for 2 minutes. Add the ground beef, breaking it up and cooking until browned. Stir in the remaining ingredients and simmer gently for 15 minutes until the sauce thickens.
- To make the bechamel sauce, melt the butter in a pot over medium heat. Add the flour and cook for 1 minute, stirring constantly. Add the milk a little at a time, stirring continuously, until all the milk has been added and the mixture thickens and coats the back of a spoon.
- Remove the sauce from the heat, then stir in the cheese, nutmeg, salt, and pepper. After 5 minutes (once the sauce has cooled a little) whisk in the eggs.
- Lower the oven temperature to 350°F (180°C).
- Layer half of the baked eggplant slices in an ovenproof baking dish and pour over the meat sauce. Arrange the remaining eggplant on top, then pour over the bechamel sauce. Sprinkle the breadcrumbs over the top and place the dish into the oven to bake for 30 to 40 minutes until golden brown.
- Once baked, remove the dish from the oven and set aside to rest for 10 minutes before serving.