Traditional Moussaka with Zucchini
- 2 lbs. eggplant (thinly sliced)
- 1-½ lbs. white potato (thinly sliced)
- 1 lb. zucchini (thinly sliced)
- Salt
- Olive oil spray
- 1-1/2 lbs. ground beef or lamb
- ½ tsp. cinnamon
- ½ tsp. oregano
- ½ tsp. ginger
- ¼ tsp. allspice
- 1/8 tsp. cayenne
- Salt (to taste)
- Pepper (to taste)
- 1 large yellow onion (chopped)
- 1 red bell pepper (chopped)
- 1 serrano pepper (chopped)
- 5 cloves garlic (chopped)
- 2 Tbsp. tomato paste
- ¾ cup red wine
- 1 cup tomato puree
- ½ tsp. sugar
- 1 tsp. Better than Bouillon Beef Base
- 1 cup water
Béchamel Sauce
- 4 oz. butter
- 4 oz. flour
- 4 cups milk
- 1 cup grated parmesan cheese (or hard cheese of choice)
- 2 egg yolks
- ½ tsp. salt
- Bay leaf
- ¼ tsp. white pepper
- ¼ tsp. grated nutmeg
- Preheat oven to 350 degrees F.
- Sprinkle eggplant with salt and place between paper towels for 15 minutes to draw out moisture.
- On roasting pan, arrange eggplant and spray evenly with olive oil; roast for 20 minutes or until cooked through.
- In large pan over medium-high heat, add beef/lamb, cinnamon, oregano, ginger, allspice, cayenne, salt and pepper and brown for 5 minutes. Drain and set aside.
- To pan, add onion and bell pepper and sauté 5 minutes. Add serrano pepper and garlic and cook until fragrant, about 5 minutes, then stir in tomato paste and cook for 1 minute.
- Stir meat into pepper and onion mixture, add red wine and cook for 5 minutes, until reduced and wine is almost evaporated.
- Add tomato puree, bring to boil then reduce to simmer. Add sugar, bouillon and water, stir to combine. Let simmer.
- In 3-quart baking dish, layer potato first, then zucchini, followed by half of eggplant. Add beef mixture, then top with remaining eggplant.
- Preheat oven to 400 degrees F.
- To make béchamel sauce, in saucepan over medium heat, melt butter then stir in flour until well combined.
- Slowly whisk in milk and stir until thickened, 5-10 minutes. Add salt, bay leaf, nutmeg and pepper. Remove from heat and stir in cheese until melted. Whisk in egg yolks. Once well combined, pour over eggplant in baking dish.
- Bake for 45 minutes. Let rest 20 minutes before serving.
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