If you're looking for a new recipe for ground beef, this one is for you: our Personal Chef recreated this Greek favorite with layered beef, egg plant and a creamy white sauce baked to golden perfection.
Beef:
¼ Cup Olive Oil
2 Small Onions, chopped
15 oz. Tomato Sauce
½ Cup Red Wine
3 Tbsp. Fresh Parsley, chopped
1 ½ tsp. WFF Oregano Leaves, crumbled
¼ tsp. Ground Cinnamon
Eggplant:
1 Large Eggplant, unpeeled and sliced into ¼” rounds
1/3 Cup Olive Oil
WFF Coarse Sea Salt, to taste
Freshly Ground WFF Black Peppercorns, to taste
White Sauce:
4 Tbsp. Butter
¼ Cup All-Purpose Flour
1 Cup Milk
1 Cup Chicken Broth
3 eggs
1 Cup Grated Pecorino Romano Cheese
Procedure: Beef:
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: 2. 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. 3. 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. White sauce: 4. 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. 5. 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: 6. Preheat oven to 350°F. Grease a 13 x 9 x 2-inch glass baking dish with non- stick spray. 7. 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. 8. Pour warm mix over eggplant casserole. Top with remaining ½ Cup cheese. Cover with foil and bake for 1 hour. 9. 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
