Greek Moussaka
A classic Greek dish with layers of eggplant, spiced lamb, and creamy béchamel sauce, baked to perfection.
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👩🍳 Instructions (The AI's Game Plan)
🎯 Follow along with our AI chef's step-by-step adventure. Results may vary wildly!
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1
Preheat oven to 375°F
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2
Sprinkle eggplant slices with salt and set aside for 30 minutes to release moisture. Pat dry with paper towels.
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3
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sauté until softened.
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4
Add the ground lamb, cinnamon, oregano, salt, and pepper. Cook until lamb is browned, breaking it into crumbles with a spoon.
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5
Stir in the tomato paste, red wine, and crushed tomatoes. Simmer for 15-20 minutes until the sauce thickens. Adjust seasoning if needed.
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6
In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook until thickened.
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7
Remove from heat and stir in nutmeg and 1/4 cup of parmesan cheese. Allow to cool slightly, then whisk in the egg until combined.
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8
Layer the eggplant slices in a greased baking dish. Top with the lamb mixture. Pour the cheese sauce over the top and sprinkle with the remaining parmesan cheese.
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9
Bake in the preheated oven for 30 minutes or until the top is golden and bubbly. Let it rest for 10 minutes before serving.
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