Prep 1 hr
Cook 1 hr 15 mins
This one is somewhat different than the one I have already posted here on this site but just a delicious! the ground beef and pork can be made up to a day ahead and refrigerated, and you may use all beef for this if desired --- a good quality Parmesan cheese is a must for this, I hope you enjoy this as much as my family does!
- 4 -6 tablespoons olive oil
- 1 lb ground beef
- 1 lb ground pork
- 1 tablespoon minced fresh garlic
- 1 onion, chopped
- 1⁄4 cup grated parmesan cheese
- salt and pepper
- 1 (15 ounce) can tomato sauce
- 3⁄4 cup dry red wine
- 2 -3 tablespoons chopped fresh parsley
- 1 -2 teaspoon dry oregano
- 1⁄4 teaspoon cinnamon
- 1⁄4 cup butter
- 1⁄4 cup flour
- 2 cups half-and-half cream
- 3 eggs
- 1 1⁄2 cups grated parmesan cheese, divided
- 1 large eggplant, peeled, sliced into thin rounds
- salt and pepper
- Butter a 13 x 9-inch baking dish.
- Heat oil in a large saucepan over medium heat (this ground beef mixture can be made a day ahead if desired).
- Add in ground beef and pork, onion and garlic; cook breaking the beef up with a fork until the beef is cooked (about 15 minutes) then mix in 1/4 cup Parmesan cheese and cook 1 minute more.
- Add in tomato sauce, red wine, parsley, oregano and cinnamon; simmer for about 20-25 minutes (season with salt and pepper).
- Set oven to 350 degrees.
- Melt butter in a heavy saucepan over medium heat.
- Add/whisk in flour and some black pepper; whisk for 1 minute.
- Gradually whisk in the half and half cream, whisking until smooth; boil until thick, stirring constantly.
- Beat the eggs in a small bowl.
- Whisk a small amount of the cream mixture into eggs, then return the mixture to the saucepan, bring to a simmer stirring constantly.
- Remove the custard from the heat and add in 1/2 cup Parmesan cheese, then season with salt and pepper.
- Arrange HALF of the eggplant slices in bottom of the dish, then sprinkle with salt and pepper.
- Spread the meat mixture over the top of the slices.
- Top with the remaining eggplant slices.
- Pour the hot custard cheese sauce over the top eggplant slices.
- Sprinkle with remaining 1 cup Parmesan cheese.
- Cover LOOSLEY with foil and bake for about 1 hour.
- Uncover and continue baking until golden and bubbling around the edges (about 10-15 minutes longer.
- Cool for 15 minutes (or longer) before slicing.
Wow this was wonderful !!! And really easy too. I had always wanted to make moussaka but had heard it was difficult. Not with this recipe though !! Be careful what wine you use .... we used a merlot and I think that was a little too strong as it was a little overpowering. Thank you for sharing ! I can see why there are so many Kittencal fans out there :o)