Moussaka – Eggplant Casserole | Taste Life

Ingredients

• Roasted Eggplant
• 2 small Japanese eggplant
• 3 tbsp. Extra virgin olive oil
• 10 ea. Garlic gloves, peeled
• 4 ea. Thyme sprigs
• 1/4 tsp. Salt
• 1/4 tsp. Black pepper
• Boiled Potatoes
• 4 cup Water
• 1 cup Heirloom Peewee Potato
• 1 tsp. Salt
• 4 Thyme sprigs
• Cheese Sauce
• 4 tbsp. Butter (clarified)
• 4 tbsp. All-purpose Flour
• 2½ cup Whole milk
• 1/4 large Onion, peeled
• 2 ea. Garlic Clove, peeled and whole
• 1 ea. Bay leaves
• 1 pinch Nutmeg
• 1/2 tsp. Salt
• 1/2 tsp. Black pepper
• 1½ cup Mozzarella cheese
• 1½ cup Pecorino Romano
• Meat Sauce
• 1 large Celery stalk
• 1 large Carrot, peeled
• 1½ large Onion, peeled
• 2 tbsp. Olive oil
• 1 lb. Ground beef
• 2 tsp. Salt
• 1 tsp. Black pepper
• 1 ea. Serrano chili, chopped
• 2 cup Red wine
• 2 tbsp. Sherry
• 1 tsp. Saffron
• 1 Bay leaf
• 1 cup Blended tomato
• 1 cup Beef stock
• 1/4 cup Chopped parsley
• Toppings
• 1/8 tsp. Salt
• 1/8 tsp. Pepper
• 1/4 cup Feta Cheese
• 1/4 cup Pecorino Romano
• Garnish
• 1 tsp. Chopped Chive