Moussaka
Layered roasted eggplant and potatoes cradle a spiced lamb ragu, finished with a creamy, nutmeg-scented béchamel that browns to a golden crust. Rich and comforting, it balances vivid tomato and cinnamon notes with a velvety top for an elegant weeknight centerpiece.
2 eggplant, slice into 1/2-inch rounds
1 lb potatoes, slice into 1/4-inch rounds
4 tbsp olive oil
1 tsp kosher salt
1 tsp black pepper
1 ½ lb ground lamb
1 yellow onion, finely chopped
3 clove garlic, minced
2 tbsp tomato paste
1 can crushed tomatoes, 14 oz can
½ cup red wine
½ cup beef or chicken broth
½ tsp ground cinnamon
1 tsp dried oregano
1 bay leaf
½ tsp sugar
4 tbsp butter
4 tbsp all-purpose flour
3 cup milk, warm
¼ tsp nutmeg, freshly grated if possible
2 eggs, lightly beaten
4 oz parmesan cheese, grated
8 oz mozzarella cheese, shredded
2 tbsp fresh parsley, chopped
1 tbsp olive oil
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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