Moussaka

Ingredients

• 1.2 kg eggplants
• 2 onions
• 2 Garlic cloves
• oil (for frying and for the dish)
• 500 g ground beef
• 125 ml dry white wine
• 2 tbsp Tomato paste
• Salt
• Pepper (freshly ground)
• cinnamon powder
• 200 g Feta Cheese
• 2 tbsp chopped parsley
• 2 egg whites
• 2 tbsp butter
• 2 tbsp flour
• 500 ml milk
• 2 egg yolks
• 60 g Kefalotyri or Pecorino, grated
• nutmeg

Instructions

1. 1.

   Peel and finely dice onions and garlic. Heat 1 tbsp oil and sauté both with the ground beef, then deglaze with wine. Add tomato paste and season with salt, pepper, and cinnamon. Let the liquid reduce slightly, taste, then stir in cubed sheep cheese, parsley, and egg whites.

2. 2.

   Wash eggplants and cut into ~1 cm thick slices. In a large pan heat oil and fry eggplant portions over medium heat until golden. Drain on paper towels. Layer the fried eggplant slices and ground beef mixture in a greased tall baking dish, overlapping slightly.

3. 3.

   In a shallow pot melt butter over medium heat, whisk in flour, cook briefly until pale, then gradually stir in milk while whisking. Bring to a gentle boil and simmer quietly for about 10 minutes. Remove from heat, let cool slightly, then fold in egg yolks and cheese. Season with salt, pepper, and nutmeg. Pour the cheese béchamel over the assembled layers.

4. 4.

   Bake in a preheated oven at 200°C (center rack) for 35–40 minutes until golden and bubbling.