Moussaka-A Classic Greek Eggplant

BROKEN TEEPEE
46Ingredients
3Hours

Ingredients

US|METRIC
  • 1 1/2 pounds ground lamb
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion (chopped)
  • 2 large garlic cloves (finely chopped)
  • 1/2 cup dry white wine
  • 1 large tomato
  • 1/4 cup parsley leaves (finely chopped)
  • 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 3 whole cloves
  • 1 teaspoon sugar
  • 1 cinnamon stick (small)
  • 1/4 teaspoon allspice berries (freshly ground)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs (whites beaten to stiff peaks, yolks saved for the white sauce)
  • 2 tablespoons dry bread crumbs
  • 9 tablespoons unsalted butter
  • 9 tablespoons all purpose flour
  • 3 cups milk
  • 1/2 cup provolone cheese (freshly grated, The recipe calls for a Greek cheese called kefalotyri or kashkaval so if you can find it use it)
  • 1 teaspoon salt
  • grated nutmeg (Pinch of freshly)
  • 1 1/2 pounds ground lamb
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion (chopped)
  • 2 large garlic cloves (finely chopped)
  • 1/2 cup dry white wine
  • 1 large tomato
  • 1/4 cup parsley leaves (finely chopped)
  • 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 3 whole cloves
  • 1 teaspoon sugar
  • 1 cinnamon stick (small)
  • 1/4 teaspoon allspice berries (freshly ground)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs (whites beaten to stiff peaks, yolks saved for the white sauce)
  • 2 tablespoons dry bread crumbs
  • 9 tablespoons unsalted butter
  • 9 tablespoons all purpose flour
  • 3 cups milk
  • 1/2 cup provolone cheese (freshly grated, The recipe calls for a Greek cheese called kefalotyri or kashkaval so if you can find it use it)
  • 1 teaspoon salt
  • grated nutmeg (Pinch of freshly)
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