Name: Moussaka
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Eggplant; 700 g Ground beef; 150 g Onion; 12 g Garlic; 60 ml Olive Oil; 400 g Canned Tomato; 40 g Tomato paste; 80 ml Red Wine; 3 g Oregano; 2 g Cinnamon; 2 un Bay Leaf; 60 g Butter; 50 g All-purpose flour; 500 ml Milk; 60 g Parmesan; 1 un Egg; 1 g Nutmeg; 30 g Breadcrumbs; 10 g Salt; 2 g Black Pepper

Method

Slice the eggplant, salt 20 minutes, pat dry, brush with olive oil and bake at 220C until soft and browned.
Soften onion and garlic in olive oil. Brown the ground beef. Add tomato paste, canned tomato, a splash of red wine, oregano, cinnamon, bay leaf, salt and black pepper. Simmer until thick, about 15 minutes.
Melt butter, stir in flour, then whisk in milk until thick. Off the heat, add parmesan, nutmeg, salt and beaten egg.
Layer half the eggplant, all the meat, remaining eggplant, then the béchamel. Scatter breadcrumbs.
Bake at 180C about 35 minutes until golden. Rest 10 minutes before slicing.

Shopping tip

Beringela, carne picada de vaca, tomate pelado, canela, orégãos, leite, farinha, manteiga, parmesão (stand-in for kefalotyri), pão ralado. Three oven trays for the eggplant if needed.