Moussaka | Greek Casserole

Photo credit: Wild Fork Foods

20 minutes

40 minutes

1 hour

6 – 8

In a large heavy large saucepan over medium-high heat, add oil. When sizzling hot, add ground beef, onion and cook for 15-20 minutes. Add the tomato sauce, red wine, parsley, oregano, and cinnamon and simmer until for 20 minutes.
In a second large saucepan, heat olive oil over medium heat and add eggplant slices. Brown on both sides, seasoning with salt and pepper. Add 2 Tbsp. of water, steam for two minutes and uncover. Place eggplant on a platter until ready to assemble Moussaka.
Preheat oven to 350°F. Grease a 13 x 9 x 2-inch glass baking dish with non- stick spray. Arrange half of cooked eggplant slices in bottom of dish. Using a spoon evenly spread the meat mixture on top of eggplant. Top meat mixture with remaining eggplant.
Melt butter in a medium saucepan over medium-low heat. Add flour and stir. Gradually add milk and chicken broth, whisking until smooth. Season with salt and pepper. Simmer, stirring constantly, about 2 minutes.
Beat eggs in small bowl and whisk-in a small amount of hot white sauce mixture into eggs. Add the rest of the sauce and ½ cup grated Pecorino Romano cheese. Stir.
Pour warm mix over eggplant casserole. Top with remaining ½ Cup cheese. Cover with foil and bake for 1 hour
Uncover after an hour and return to oven for 15 minutes or until golden. Allow to rest for 15 minutes before cutting.

Total Fat 13.9g, Saturated Fat 7g, 26%Cholesterol 77.2mg, 31%Sodium 710mg, 14%Total Carbohydrate 37.4g, 12%Dietary Fiber 3.3g, Sugars 8.2g
69%