Ultimate Moussaka | Delicious Layered Eggplant Casserole

"Hey, food enthusiasts! Welcome back to our kitchen. Today, we're diving into the heart of Mediterranean cuisine with a classic dish that's sure to impress - Moussaka. This layered beauty combines tender eggplant, savory meat sauce, and creamy béchamel into one irresistible casserole. Let's get started!"
Ingredients
For the Eggplant:
3 large eggplants, sliced into 1/2 inch rounds
Olive oil
Salt
For the Meat Sauce:
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 pound ground lamb or beef
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup red wine
1 can (14 oz) crushed tomatoes
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Béchamel Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese
2 egg yolks, beaten
Salt and pepper to taste
Instructions
Prep the Eggplant:
"Start by preheating your oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and season with salt. Arrange them on baking sheets and bake for 20-25 minutes, flipping halfway through, until golden and soft. Set aside."
Make the Meat Sauce:
"In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft. Increase the heat, add the ground meat, and brown it, breaking it up with a spoon. Stir in the cinnamon, nutmeg, and season with salt and pepper. Pour in the red wine; let it simmer until reduced by half. Add the crushed tomatoes and simmer for another 15-20 minutes until thickened. Set aside."
Prepare the Béchamel Sauce:
"In a saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually add the milk, whisking constantly, until the sauce thickens. Remove from heat, and stir in the nutmeg, Parmesan cheese, and season with salt and pepper. Once slightly cooled, whisk in the egg yolks."
Layer the Moussaka:
"In a greased baking dish, layer half the eggplant slices. Cover with the meat sauce, then add another layer of eggplant. Pour the béchamel sauce over the top, smoothing with a spatula."
Bake:
"Bake at 350°F (175°C) for about 45 minutes, or until the top is golden and bubbly. Let it cool for a few minutes before serving."
Serve:
"Garnish with chopped parsley and serve warm. There you have it, a mouthwatering Moussaka that's sure to transport your taste buds straight to the Mediterranean!"
"Thanks for cooking along with us today! If you loved this Moussaka recipe, don't forget to hit that like button and subscribe for more delicious dishes from around the world. Share your Moussaka creations with us in the comments below or on our social media. Happy cooking, and see you in the next video!"
#ToEveryone'sTaste #tet888 #EasyDelicious #RecipeEasyDelicious #deliciousrecipes #deliciousdishes #dishrecipes #lunch #dinner #cooking #food #UltimateMoussakaDeliciousLayeredEggplantCasserole #UltimateMoussaka #Moussaka #DeliciousLayeredEggplantCasserole #EggplantCasserole #Eggplant

[@Piggybjorn]

Hello, an interesting eggplant casserole.