This traditional Greek moussaka features layers of tender eggplant, savory spiced ground beef, and a rich homemade béchamel sauce, baked to golden perfection. A comforting dish with a delicate balance of aromatic spices and creamy textures.
Ingredients extracted via AI
3 eggplant1 onion4 strúčiky garlic3 PL olive oil450 g ground beef2 ČL oregano2 ČL sugar1 ČL cinnamon0.75 ČL salt0.5 ČL black pepper1 bay leaf0.5 Šálka red wine450 g tomato sauce1 Šálka Parmesan cheese0.5 Šálka butter4 Šálka milk0.66 Šálka flour0.25 ČL nutmeg0.125 ČL white pepper3 egg yolks0.5 Šálka panko breadcrumbs
Procedure generated via AI
Peel three large eggplants and slice them lengthwise into 1.3 cm thick slices.
Lightly salt the eggplant slices and let them sit for 15 minutes. Flip them over and let sit for another 15 minutes.
Dice one large onion and finely mince four garlic cloves.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion.
Sauté the onion for about 5 minutes, stirring occasionally, until it softens and turns light golden brown.
Add the minced garlic and cook for another minute, stirring frequently.
Add one pound of ground beef (or lamb) and break it into small pieces. Cook until browned, about 6 minutes.
Remove any excess fat from the pan to keep the sauce from becoming greasy.
Stir in 2 teaspoons oregano, 2 teaspoons sugar, 1 teaspoon cinnamon, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and one bay leaf.
Deglaze the pan with half a cup of red wine, scraping up any browned bits, then add 425 g of tomato sauce.