Moussaka and Bechamel
This dish has three parts – preparing the eggplant, the meat layer and the béchamel – that are combined and baked en casserole.
Ingredients
Moussaka
- 3 Pounds eggplant sliced lengthwise ½ thick
- Kosher salt
- Black pepper
- ⅓ Cup olive oil
- 1½ Pounds ground lamb
- 1 Diced onion
- 5 Cloves minced garlic
- 1 Teaspoons oregano
- ½ Teaspoon allspice
- ½ Teaspoon nutmeg
- 1 Cinnamon stick
- ¼ Teaspoon cardamom
- Pinch clove ground
- 2 Cups tomato puree
Béchamel
- ¼ Cup butter
- ¼ Cup flour
- 3 Cups milk
- Pinch nutmeg
- 3 Eggs plus 2 yolks
- ½ Cup grated Locatelli cheese
Instructions
The filling:
- In one tablespoon of olive oil, sauté onion. Add ground lamb and brown. Add garlic. Drain grease. Add spices. Cook 3 minutes. Add tomato puree. Simmer covered on low 20 minutes.
- While meat is cooking, lightly dredge eggplant in seasoned flour. Fry in olive oil until lightly browned. Drain, reserve.
Béchamel:
- Melt butter. Make roux. Add simmered milk (all but 1 cup). Whisk to avoid lumping. Season with salt, pepper, bay leaf and nutmeg. Simmer 10 minutes. Whisk eggs and yolks into milk. Temper into sauce. Reduce heat. Add ½ Locatelli.
To assemble in baking pan:
- In a lightly oiled 9x13x2 baking pan, lay eggplant overlapping to completely cover pan top with a little meat mixture. Continue layers until all meat and eggplant is used. Top with béchamel and remaining cheese.
- Bake uncovered at 350° for 1 hour. Let set for 15 minutes. Serve.
