PCC Beef Moussaka

Serves: 4

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

In a large saucepan, heat 2 teaspoons oil over medium heat. Add ground beef, onions, garlic, 1 teaspoon salt, pepper, oregano and cinnamon. Sauté until meat is lightly browned and cooked through, about 10 minutes. Set aside.

Brush eggplant with remaining oil and sprinkle with 1 teaspoon salt. Grill over a medium-high flame until blackened and soft, about 4 to 5 minutes a side. Cool and set aside.

To make béchamel sauce, melt butter in a large skillet over medium heat. Whisk in the flour until combined. Lower heat and slowly add milk, mixing constantly until roux thickens. Finish with remaining 1 teaspoon salt, pepper, nutmeg and Worcestershire.

Preheat oven to 350° F.

In a casserole pan, layer seasoned ground beef, then grilled eggplant, then béchamel sauce. Top with Parmesan cheese. Bake until top is browned and internal temperature is 165° F, about 45 to 50 minutes.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: beef, eggplant

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