μουσακάς

Mousakás

Moussaka 

Step 1 - Prepare the Eggplants

• To prepare this Greek moussaka recipe, begin by preparing the eggplants.
• Remove the stalks from the eggplants and cut them into slices, 1 cm thick. 
• Season with salt and place in a colander for about 30 minutes.
• Rinse and squeeze to express excess water.
• Pat dry place on paper towels.
• Fry in olive oil until golden brown..
• Drain the fried eggplants on some paper, .

Step 2 - Prepare the Lamb

1. Heat a large pan to medium -high heat and add the olive oil.
2. Add chopped onions and sauté, until translucent.
3. Add garlic, tomato puree and the lamb and sauté until browned.
4. Add red wine until evaporated.
5. Add the can of tomatoes, sugar, cinnamon, bay leaf and a pinch of salt and pepper.
6. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.

Step 3 - Prepare the Béchamel

• Heat butter in a medium saucepan over medium until foaming.

• Add flour and cook, whisking constantly, until combined, about 1 minute.

• Whisk in warm milk and bring sauce to a boil.

• Cook béchamel, whisking often, until very thick (it should have the consistency of pudding), about 5 minutes; stir in salt.

• Remove from heat and whisk in farmer cheese and half of the Pecorino.

• Let sit 10 minutes for cheese to melt, then add egg yolks and vigorously whisk until combined and béchamel is golden yellow.

Step 4 - Final Assembly

• Liberally butter the bottom and sides of a 20 cm x 30 cm casserole pan.
• Line with parchment paper.
• Layer eggplants into pan, overlapping slightly.
• Pour the lamb sauce and spread evenly.
• Add a second layer of eggplants, top with the béchamel sauce and spread evenly.
• Sprinkle with grated cheese.
• Bake in preheated oven at 375F (190C) for 1 hour, until light golden brown.
• Allow the moussaka to cool down for 30 minutes before cutting.