Moussaka with feta
Description
In summer, be sure to delight your loved ones with a wonderful Greek eggplant casserole. Definitely a weekend dish that will take some time, but the result will surely impress.
Instructions
- 1
Step 1
In a large skillet, heat a little olive oil and sauté the ground meat, breaking it into small pieces.
- 2
Step 2
Finely chop the onion and garlic. Add to the minced meat with rosemary and oregano. Add 1 bay leaf. Pour in the wine and let it evaporate. Add the tomatoes and simmer for 1 hour, covered. Season with salt and pepper.
- 3
Step 3
Cut the potatoes into thick slices and boil for 5 minutes. Drain the water, add a little olive oil and a pinch of salt to the potatoes, then mix.
- 4
Step 4
Cut the eggplants lengthwise into thick slices and fry on both sides, adding a little oil.
- 5
Step 5
Place the potatoes in a single layer in a large baking dish. Bake in an oven preheated to 180 degrees for 40 minutes.
- 6
Step 6
For the sauce, separately heat the milk. In a small saucepan, melt the butter, add flour, and mix. Gradually pour in the milk, stirring constantly. Add the bay leaf. Cook the sauce until thickened. Add salt, pepper, and grated nutmeg. Remove from heat and remove the bay leaf. Beat the eggs with lemon juice and gradually add them to the sauce.
- 7
Step 7
Place half of the minced meat, half of the feta, and half of the eggplants on the potatoes. Repeat the layers.
- 8
Step 8
Spread the sauce, sprinkle Parmesan on top. Bake for 40 minutes. Let the moussaka rest for a few minutes, then serve.