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The Italians have lasagna, the Greeks have moussaka! A creamy white sauce binds together this casserole of eggplant, potatoes + ground beef or lamb from chef Rosemary Shrager, host of Netflix's "Best Leftovers Ever."
Check out how Rosemary transformed her leftovers into Mini Moussaka Pies.
Preheat the oven to 400˚F. Either brush the eggplant slices with oil and bake for about 50 minutes, turning halfway through, or fry in a little oil in a pan until browned on each side.
In a large saucepan, soften the onion in some olive oil over medium-high heat, then add the minced beef or lamb and cook, breaking it up, until browned, about 5 minutes. Stir in the garlic, crushed coriander seeds, oregano, tinned tomatoes, stock and cinnamon sticks, cover with a lid, lower the heat to maintain a simmer and cook for about 40 minutes, stirring occasionally. Uncover, stir in the tomato puree, season to taste with salt and pepper, and cook until it starts to thicken without burning the bottom of the pan, about 30 minutes. Let cool.
Meanwhile, boil the potatoes until just cooked but still slightly firm. Drain and let cool.
To make the white sauce, melt the butter in a saucepan, then whisk in the flour until smooth. Slowly whisk in the milk and bring to a gentle boil, whisking constantly and making sure not to burn the bottom of the pan, then simmer gently for 5 minutes before whisking in the cheese, nutmeg and salt and pepper to taste. Let cool for 30 minutes, then whisk in the yolk.
To assemble, oil a large baking dish then arrange a layer of sliced potato on the bottom, then add a thin layer of the meat mixture to fill in the crevices. Arrange a layer of cooked eggplant slices on top, making sure there are no gaps. Add another layer of the meat mixture to cover, then a final layer of eggplant before pressing down well. Cover with the white sauce.
Bake the moussaka until golden brown, 45 minutes to 1 hour.