GreekMain CourseHigh-Protein

Classic Greek Moussaka

Name: Classic Greek Moussaka
Yield: 1 square (about 12 oz)
Ingredients: 3 large eggplants, cut lengthwise into 1/2-inch (1 cm) slices; 1/4 cup (60 ml) olive oil; 1 tsp kosher salt; 1 tbsp olive oil; 1 large yellow onion, finely chopped; 3 garlic cloves, minced; 1 1/2 lb (680 g) ground beef (85% lean) or ground lamb; 2 tbsp tomato paste; 1 can (14 oz / 400 g) crushed tomatoes; 1 tsp ground cinnamon; 1 tsp dried oregano; 1/4 tsp ground allspice; 1 bay leaf; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp fresh parsley, chopped; 6 tbsp (85 g) unsalted butter; 1/2 cup (60 g) all-purpose flour; 3 cups (720 ml) whole milk, warmed; 1/4 tsp ground nutmeg; 1/2 tsp kosher salt; 2 large egg yolks; 2/3 cup (60 g) Parmesan or kefalotyri cheese, finely grated, divided

Layers of roasted eggplant and a cinnamon-spiced beef and tomato sauce under a thick béchamel, baked until deep golden and bubbling. A big weekend dish that slices best after resting.

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Loaded Shredded Beef Nachos

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