{"product_id":"greek-moussaka","title":"Greek Moussaka","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 large eggplants\u003c\/li\u003e\n\u003cli\u003e1\/2 cup olive oil\u003c\/li\u003e\n\u003cli\u003e1 pound ground lamb\u003c\/li\u003e\n\u003cli\u003e1 large onion, diced\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 can (14 ounces) crushed tomatoes\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1\/2 cup red wine\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried oregano\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon ground cinnamon\u003c\/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c\/li\u003e\n\u003cli\u003e4 tablespoons butter\u003c\/li\u003e\n\u003cli\u003e1\/4 cup all-purpose flour\u003c\/li\u003e\n\u003cli\u003e2 cups whole milk\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon nutmeg\u003c\/li\u003e\n\u003cli\u003e3\/4 cup grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e2 egg yolks\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 350°F (175°C). Slice eggplants lengthwise into 1\/4-inch thick slices.\u003c\/li\u003e\n\u003cli\u003eBrush eggplant slices with olive oil and arrange on baking sheets. Bake for 20 minutes until softened and lightly golden.\u003c\/li\u003e\n\u003cli\u003eHeat remaining olive oil in a large skillet over medium heat. Brown ground lamb, breaking it apart as it cooks, about 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd diced onion and garlic to lamb, cook for 3 minutes until fragrant.\u003c\/li\u003e\n\u003cli\u003eStir in tomato paste and cook for 1 minute. Add crushed tomatoes, red wine, oregano, cinnamon, salt, and pepper.\u003c\/li\u003e\n\u003cli\u003eSimmer meat sauce for 15-20 minutes until thickened. Set aside.\u003c\/li\u003e\n\u003cli\u003ePrepare béchamel sauce by melting butter in a saucepan over medium heat. Whisk in flour to create a roux, cook for 1 minute.\u003c\/li\u003e\n\u003cli\u003eGradually add milk while whisking constantly to avoid lumps. Cook for 8-10 minutes until sauce thickens and coats the back of a spoon.\u003c\/li\u003e\n\u003cli\u003eRemove béchamel from heat. Whisk in nutmeg, salt, pepper, and half the Parmesan cheese.\u003c\/li\u003e\n\u003cli\u003eIn a small bowl, temper egg yolks by slowly whisking in 1\/4 cup of warm béchamel, then add egg mixture back into sauce, stirring constantly.\u003c\/li\u003e\n\u003cli\u003eGrease a 9x13-inch baking dish. Layer half the eggplant slices on the bottom.\u003c\/li\u003e\n\u003cli\u003eSpread half the meat sauce over eggplant layer. Add remaining eggplant slices.\u003c\/li\u003e\n\u003cli\u003eSpread remaining meat sauce over eggplant. Pour béchamel sauce evenly over top.\u003c\/li\u003e\n\u003cli\u003eSprinkle remaining Parmesan cheese over béchamel layer.\u003c\/li\u003e\n\u003cli\u003eBake for 45-50 minutes until golden brown and bubbling at the edges.\u003c\/li\u003e\n\u003cli\u003eLet moussaka rest for 10 minutes before serving to allow layers to set.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse a mandoline slicer for uniform eggplant thickness to ensure even cooking.\u003c\/li\u003e\n\u003cli\u003eSalt eggplant slices and let sit for 15 minutes before cooking to reduce bitterness and excess moisture.\u003c\/li\u003e\n\u003cli\u003eMake both the meat sauce and béchamel ahead of time; they can be refrigerated separately for up to 2 days.\u003c\/li\u003e\n\u003cli\u003eTemper egg yolks slowly to prevent scrambling when adding to hot béchamel sauce.\u003c\/li\u003e\n\u003cli\u003eMoussaka can be assembled up to 24 hours ahead and refrigerated before baking; add 10-15 minutes to baking time if baking from cold.\u003c\/li\u003e\n\u003cli\u003eA deep baking dish works better than a shallow one to accommodate all layers properly.\u003c\/li\u003e\n\u003cli\u003eLet the finished moussaka rest before cutting to allow layers to set and make serving easier.\u003c\/li\u003e\n\u003cli\u003eLeftovers keep refrigerated for up to 4 days and can be reheated in a 350°F oven covered with foil.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49572183310433,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Greek_Moussaka.jpg?v=1792945246","url":"https:\/\/www.pantribot.com\/products\/greek-moussaka","provider":"PantriBot","version":"1.0","type":"link"}