Classic Greek Moussaka with Aubergines (Eggplant)
Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection
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Cooking tools:
- Peeler
- Colander
- Inverted plate
- Can
- Pot
- Fork
- Flat plate
- Paper towel
- Oven
- Aluminum foil
- Baking sheet
- Saute pan
- Wooden spoon
- Whisk
- Saucepan
- Spatula
- Lasagna pan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
- Pastry brush
- Kitchen timer
Ingredients
- 3-4 eggplants, about 4 lbs. total
- 1 lb. potatoes
- 1 1/2 lbs ground beef (or lamb)
- 2 large onions, finely diced
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1/4 cup chopped fresh parsley
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 2 tbsp. tomato paste
- 1 tsp. sugar
- Salt
- pepper
- 2 cups plain breadcrumbs
- 8 egg whites, lightly beaten (reserve yolks for bechamel)
- 1 cup grated Kefalotyri or Parmesan cheese
- 1 cup salted butter (2 sticks)
- 1 cup flour
- 4 cups milk, warmed
- 8 egg yolks, lightly beaten
- Pinch of ground nutmeg
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