Moussaka

Ingredients

• • 3 medium eggplants, sliced lengthwise (900 g)
  • 1 and a half teaspoons of salt (7.5 g)
  • 2 and a half tablespoons of olive oil (37.5 ml)
  • 500 g ground beef (round)
  • 2 ripe tomatoes, peeled, seeded, and chopped (250 g)
  • 1 cup all-purpose flour (110 g)
  • half a cup grated parmesan cheese, coarsely grated (50 g)

• White sauce

  • 3 tablespoons unsalted butter (45 g)
  • 3 cups milk (600 ml)
  • half a teaspoon of salt (2.5 g)
  • 3 tablespoons cornstarch (45 g)

Modo de preparo

1. In a large bowl, place the eggplant and sprinkle 1 teaspoon of salt over the slices. Let it “drain” for 20 minutes. Gently squeeze the slices to remove excess liquid and set aside.
2. In a medium saucepan, place the olive oil and heat over high heat. Add the beef and the remaining salt, and fry for 10 minutes, or until completely browned. Add the tomatoes and cook over medium heat, covered, for 10 minutes.
3. Prepare the white sauce: in a medium saucepan, place the butter and melt over medium heat. Add 2 cups of milk (400 ml) and the salt, and stir. Add the cornstarch previously dissolved in the remaining milk, mix, and cook, stirring constantly, until thickened. Remove from the heat and set aside.
4. Pat the eggplant slices dry with paper towels and coat them with flour. Deep-fry them in not-too-hot oil until golden on both sides. Drain on paper towels.
5. Assembly: in a large rectangular baking dish (22 x 35 cm), alternate layers of eggplant, meat, and sauce, finishing with a layer of sauce. Sprinkle with parmesan cheese and bake in a medium oven (180 degrees), preheated, for 15 minutes, or until hot and golden on top.
6. Remove from the oven and serve immediately.

Tips:

1. “Moussaka” is a Greek dish made of layered vegetables and meat, baked in the oven. The vegetables, type of meat, and sauce may vary, but eggplant and ground beef are usually the main ingredients. 
2. The pronunciation of this word is “moo-sah-KAH.”