I really like eggplant a lot, but I have had mixed experiences trying to prepare it myself. I have made moussaka once before successfully, but I've stayed away from it for a while due to my second, inedible attempt. Also it is a time consuming recipe so you don't want to spend two hours making it and then have it not come out tasting anything but super delicious! OK so start by pouring yourself a glass of white wine. Some wine is going into your meat/tomato sauce so it's already there ready and waiting...so what are you waiting for? Start drinking! Recipe adapted from:
Now back to the eggplant. It is a very delicate situation when working with the elusive and fickle aubergine.
Eggplant preparation requires slicing the eggplant and then salting both sides and then leaving in a colander for at least 30 minutes. Then you rinse the eggplant and pat dry. Then you fry the eggplant on both sides.
Then you drain the eggplant on paper towels.
In the meantime cook your meat sauce. Cook half of a chopped onion and two cloves minced garlic in oil. Then add 1 lb ground beef and cook until browned. Then add in 1/2 cup dry white wine, a 15oz can of chopped tomatoes, 1/4 tsp cinnamon, parsley and oregano. Cook until liquid is reduced.
Then you make a bechamel sauce. Mix 4 Tbsp. butter with 4 Tbsp. flour to create a paste. Bring two cups milk to boil. Add in the butter and flour paste and mix until the sauce thickens. Then add 3/4 cup Parmesan cheese and stir until melted. Then add in 1/8 tsp nutmeg and salt and pepper to taste.
Once you have everything prepared you can start layering. You can start with eggplant if you have enough. I only used one eggplant so I didn't feel like I had enough for two layers. I put the meat as the bottom layer, then topped that with eggplant. The bechamel sauce is the top layer and then any extra cheese can be sprinkled on top of that.
Bake at 350 for 30-40 minutes.
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