Moussaka

• khẩu phần: 4
• thời gian hoạt động: 30 min
• tổng thời gian: 1 HR. 10 MIN. + 10 MIN.

Nguyên liệu

FOR EGGPLANT:

Parchment paper

Nonstick cooking spray

2 medium eggplants, cut lengthwise

into ¼-inch (½-cm) thick slices

FOR FILLING:

Nonstick cooking spray

1 medium onion, chopped

1¼ lbs. / 570 g raw lean (95%) ground beef

4 cloves garlic, finely chopped

2 cups / 520 g canned diced tomatoes

1 cup / 240 ml low-sodium organic beef broth

½ cup / 120 ml dry red wine

½ tsp. ground oregano

¼ tsp. ground allspice

2 bay leaves

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

FOR BECHAMEL:

1 Tbsp. unsalted butter

(organic grass-fed, if possible)

1 cup / 240 ml reduced-fat (1%) milk

2 Tbsp. cornstarch (preferably GMO-free)

(combine with milk to form a slurry)

½ cup / 40 g grated Parmesan cheese

1 dash ground nutmeg

2 large eggs, lightly beaten

Hướng dẫn

1. Preheat oven to 450° F (230 °C).

2. To make eggplant, line 2 large baking sheets with parchment paper;

lightly coat with spray. Lightly coat a 9 x 13-inch (23 x 33-cm) baking dish

with spray; set aside.

3. Lay eggplant slices in a single layer on prepared sheets. Bake, turning

once, for 20 minutes; set aside.

4. While eggplant bakes, make filling by heating a large nonstick skillet

over medium-high heat; lightly coat with spray.

5. Add onion; cook, stirring occasionally, for 3 to 4 minutes, or until soft.

Add beef; cook, breaking up with a wooden spoon, for 4 to 5 minutes,

or until browned. Add garlic; cook, stirring frequently, for 1 minute, or

until fragrant.

6. Add tomatoes, broth, wine, oregano, allspice, bay leaves, salt, and

pepper; stir to combine. Bring to a gentle boil; reduce heat to medium.

Gently boil, stirring occasionally, for 20 minutes, or until thickened;

discard bay leaves. Set aside.

7. While filling cooks, make bechamel by melting butter in a medium pot

over medium-high heat.

8. Add milk slurry; whisk to combine. Bring to a gentle boil, whisking

constantly, until thickened. Remove from heat immediately; add

Parmesan cheese and nutmeg; whisk to combine. Let cool for 10

minutes; add eggs, whisking constantly.

9. When eggplant finishes baking, reduce oven temperature to 375° F

(190 °C).

10. Build moussaka by layering ⅓ of eggplant in prepared dish. Top with

½ of filling, ⅓ of eggplant, remaining ½ of filling, and remaining ⅓ of

eggplant. Pour bechamel over eggplant.

11. Bake for 25 to 30 minutes, or until browned on top and sauce is

bubbling. Let cool for 10 minutes; slice into 8 equal-sized pieces. Enjoy!