Ingredients
-
Ground Beef Chuck 81% lean 19% fat, thawed
2 lbs.Qty 2 lbs.$6.56 -
Olive Oil
Qty ¼ Cup -
Small Onions, chopped
Qty 2 -
Tomato Sauce
Qty 15 oz. -
Red Wine
Qty ½ Cup -
Fresh Parsley, chopped
Qty 3 Tbsp. -
Oregano Leaves, crumbled
1 bottleQty 1 ½ tsp.$3.98 -
Ground Cinnamon
Qty ¼ tsp. -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78 -
For the Eggplant:
Qty -
Large Eggplant, unpeeled and sliced into ¼” rounds
Qty 1 -
Olive Oil
Qty 1/3 Cup -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78 -
White Sauce:
Qty -
Butter
Qty 4 Tbsp. -
All-Purpose Flour
Qty ¼ Cup -
Milk
Qty 1 Cup -
Chicken Broth
Qty 1 Cup -
Eggs
Qty 3 -
Grated Pecorino Romano Cheese
Qty 1 Cup
Cooking
Instructions
- In a large heavy large saucepan over medium-high heat, add oil. When sizzling hot, add ground beef, onion and cook for 15-20 minutes. Add the rest of ingredients and simmer until for 20 minutes.
- Eggplant: In a second large saucepan, heat olive oil over medium heat and add eggplant slices. Brown on both sides, seasoning with salt and pepper. Add 2 Tbsp. of water, steam for two minutes and uncover. Place eggplant on a platter until ready to assemble Moussaka.
- Preheat oven to 350°F. Grease a 13 x 9 x 2-inch glass baking dish with non- stick spray. Arrange half of cooked eggplant slices in bottom of dish. Using a spoon evenly spread the meat mixture on top of eggplant. Top meat mixture with remaining eggplant.
- For the white sauce: Melt butter in a medium saucepan over medium-low heat. Add flour and stir. Gradually add milk and chicken broth, whisking until smooth. Season with salt and pepper. Simmer, stirring constantly, about 2 minutes.
- Beat eggs in small bowl and whisk-in a small amount of hot white sauce mixture into eggs. Add the rest of the sauce and ½ Cup grated Pecorino Romano cheese. Stir.
- Casserole Assembly: Preheat oven to 350°F. Grease a 13 x 9 x 2-inch glass baking dish with non- stick spray.
- Arrange half of cooked eggplant slices in bottom of dish. Using a spoon evenly spread the meat mixture on top of eggplant. Top meat mixture with remaining eggplant.
- Pour warm mix over eggplant casserole. Top with remaining ½ Cup cheese. Cover with foil and bake for 1 hour.
- Uncover after an hour and return to oven for 15 minutes or until golden. Allow to rest for 15 minutes before cutting.* *USDA recommends cooking ground beef to a minimum internal temperature of 160°F.