AuthorChef Chad
Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
Pre-heat Breville Oven to 175 Deg C.
Prepare the baking panand brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 2 minutes). Now add the cornbeef. Cook the cornedbeef until fully browned, tossing regularly.
Add the dried oregano, cinnamon, pepper, and paprika. Stir to coat the meat with the spices. Add 3 tablespoons of water and cook for 2 minute to reduce.
Meanwhile, heat the oven to 175 Deg C and work on the bechamel.
Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil).
Gradually add the milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 1 egg and the grated cheese.
Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
Assemble the moussaka. When ready, lightly oil oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
Bake the moussaka casserole on the center rack of the heated oven for 30 minutes.
Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!
Ingredients
Directions
Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
Pre-heat Breville Oven to 175 Deg C.
Prepare the baking panand brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 2 minutes). Now add the cornbeef. Cook the cornedbeef until fully browned, tossing regularly.
Add the dried oregano, cinnamon, pepper, and paprika. Stir to coat the meat with the spices. Add 3 tablespoons of water and cook for 2 minute to reduce.
Meanwhile, heat the oven to 175 Deg C and work on the bechamel.
Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil).
Gradually add the milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 1 egg and the grated cheese.
Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
Assemble the moussaka. When ready, lightly oil oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
Bake the moussaka casserole on the center rack of the heated oven for 30 minutes.
Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!
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