Simple Way to Cook Ultimate Moussaka, my version

Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Moussaka, my version. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Moussaka, my version Recipe. Cut the eggplant into quarters long ways. Take a vegetable peeler and slice the eggplant thinly.

You can cook Moussaka, my version using 23 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Moussaka, my version

1. It’s of base.
2. Take 1 large of eggplant, aubergine.
3. Prepare 1 1/3 lb of ground meat, lamb, pork, or beef.
4. Take 28 oz of diced tomatoes.
5. You need 1 large of onion chopped.
6. Prepare 1/2 lb of bulk sausage.
7. It’s 1/4 tsp of ground cinnamon.
8. It’s 1/4 tsp of ground allspice.
9. It’s 1 tsp of minced garlic.
10. Make ready 2 tbsp of tomato paste.
11. It’s 1/2 cup of grated parmesan cheese.
12. Make ready 1/4 tsp of salt.
13. Take 1 of olive oil, extra virgin.
14. Take 1/4 tsp of ground black pepper.
15. Make ready 1/4 tsp of salt.
16. Prepare 2 large of eggs beaten.
17. You need of topping sauce.
18. Prepare 1/2 cup of grated parmesan cheese.
19. It’s 2 large of eggs.
20. Make ready 14 oz of coconut milk.
21. Prepare 1 1/2 tbsp of baking powder.
22. It’s 1/2 cup of butter.
23. Make ready 1/4 tsp of ground nutmeg.

I did mine ith the pan I was going to bake the moussaka in.Also, if possible, have a friend/child/spouse on hand to help you out.Moussaka is an eggplant layered baked dish with seasoned tomato-based ground meat and topped with a milk-based sauce.Some versions would skip the topping, some would also use other variants of vegetables like zucchini, mushrooms and sliced potatoes.

Moussaka, my version instructions

1. Preheat oven 400°Fahrenheit.
2. Peel the eggplant. Cut the eggplant into quarters long ways. Take a vegetable peeler and slice the eggplant thinly. About an eighth of an inch thick.
3. Oil the eggplant slices. Add salt. Bake in oven till done. I did mine ith the pan I was going to bake the moussaka in..
4. When eggplant is soft. Set aside. Mix the cheese and egg together. Lower heat on oven to 350° Fahrenheit..
5. In a pan add sausage and ground meat. Add onions, cinnamon, allspice, garlic,tomato paste, salt and pepper. When the mixture is browned add diced tomatoes. Simmer 15 minutes. Let cool 20 minutes add beaten egg mixture. Then mix well..
6. Add meat, egg and cheese mixture to the top of eggplant. Set aside..
7. Mix eggs, nutmeg, and coconut milk together set aside.
8. In a saucepan add butter and melt. Mix nutmeg and baking powder with parmesan cheese. Add it to butter stirring constantly. Add milk, egg mixture still stirring constantly. Till it thickens add to top of the tomato meat mixture..
9. Bake in oven 45 minutes. Let cool, this is important, 20 minutes or when you cut into it and serve it will slide. Once it cools it won't do the slide. Even reheated it won't. I refrigerated overnight. Serve hope you enjoy!.

Cut the eggplant into quarters long ways.Take a vegetable peeler and slice the eggplant thinly.About an eighth of an inch thick.

It may be time-consuming, I must say, but definitely worth all the trouble.When I say "my version" I mean the herbs and spices that I use, which may not be the same as you find in other moussaka recipes.Moussaka is a bit of a labor of love as it takes a little effort to prepare, but the end results are worth it.Authentic Greek moussaka is made with about twice as many layers as you have here.This also makes a taller moussaka.