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Eggplant and Potato Moussaka (Emeril Lagasse) Recipe

Eggplant and Potato Moussaka (Emeril Lagasse) Recipe

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Eggplant and Potato Moussaka (Emeril Lagasse)

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Ingredients:

Serving

3 large eggplants, peeled and sliced into 1/4-inch slices
1 1/2 cups olive oil , plus more as needed
3 large baking potatoes, peeled and sliced into 1/4-inch thick slices
1 1/4 cups all purpose flour
5 tbsp unsalted butter
1 medium onion, finely chopped
3/4 lb ground lamb
3/4 lb ground beef
1 tbsp minced garlic
1/2 tsp dried oregano
1/4 cup dry red wine
2 tbsp tomato paste
1/2 cup crushed tomatoes
1/2 cup water
2 tbsp minced fresh parsley leaves
1/2 cup salt, plus more for seasoning
freshly ground black pepper
2 1/2 cups milk
1 egg, lightly beaten
1 egg yolk
1 1/3 cup grated kefalotiri cheese, or parmesan or romano

Directions:

Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and agitate gently to combine. Let stand for 20 minutes, then drain and pat dry with paper towels.
While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Season lightly with salt.
Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. Add more oil to the skillet as needed in 1/4 cup increments. Repeat until all eggplant has been cooked. Transfer to a paper-lined plate to drain.
Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Cook until tender, about 4 minutes. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg and egg yolk. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole.
Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices and half of the meat sauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 40 minutes before cutting into squares and serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	813.85 Kcal (3407 kJ)
Calories from fat	591.99 Kcal
		% Daily Value*
Total Fat	65.78g	101%
Cholesterol	118.93mg	40%
Sodium	7204.1mg	300%
Potassium	894.21mg	19%
Total Carbs	32.81g	11%
Sugars	12.43g	50%
Dietary Fiber	6.55g	26%
Protein	23.49g	47%
Vitamin C	8.2mg	14%
Vitamin A	0.1mg	3%
Iron	2.5mg	14%
Calcium	152.4mg	15%

Amount Per 100 g
Calories	166.07 Kcal (695 kJ)
Calories from fat	120.8 Kcal
		% Daily Value*
Total Fat	13.42g	101%
Cholesterol	24.27mg	40%
Sodium	1470.05mg	300%
Potassium	182.47mg	19%
Total Carbs	6.7g	11%
Sugars	2.54g	50%
Dietary Fiber	1.34g	26%
Protein	4.79g	47%
Vitamin C	1.7mg	14%
Iron	0.5mg	14%
Calcium	31.1mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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