Moussaka Tarifi

Malzemeler

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slicessalt to taste0.25 cup olive oil1 tablespoon butter1 pound lean ground beef2 onions, chopped1 clove garlic, mincedground black pepper to taste2 tablespoons dried parsley0.5 teaspoon fines herbs0.25 teaspoon ground cinnamon0.5 teaspoon ground nutmeg, divided1 (8 ounce) can tomato sauce0.5 cup red wine1 egg, beaten4 cups milk0.5 cup butter6 tablespoons all-purpose flourground white pepper, to taste1.5 cups freshly grated Parmesan cheese

Hazırlanışı

1. Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
2. Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
3. Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.
4. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
5. Scald milk in a saucepan over medium heat.
6. At the same time, melt 1/2 cup butter in a large skillet over medium heat.
7. Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.
8. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
9. Arrange a single layer of eggplant in the prepared baking dish.
10. Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.
11. Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
12. Bake in the preheated oven until bubbly and browned, about 1 hour.
13. Serve hot and enjoy!

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