A delightful twist on the classic Moussaka, this Mediterranean Layered Casserole combines rich flavors and textures for a comforting meal.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot before adding the meat to achieve a good sear.
Add the ground beef and lamb, cooking until browned.
Break up the meat with a spoon to ensure even cooking.
Stir in the onion and garlic, cooking until softened.
Cook until the onions are translucent for the best flavor.
Mix in the oregano, basil, cinnamon, salt, and tomato sauce. Simmer for 30 minutes.
Stir occasionally to prevent sticking.
Slice the eggplant and potatoes into 1/2-inch rounds. Brush with olive oil and bake at 350°F until tender.
Use a mandoline for even slices.
In a saucepan, melt the butter and whisk in the flour. Cook for 2 minutes.
Whisk constantly to avoid lumps.
Gradually add the milk, cooking until thickened. Remove from heat and whisk in the eggs and parmesan cheese.
Allow the sauce to cool slightly before adding the eggs to prevent curdling.
Layer the potatoes, eggplant, meat sauce, and béchamel in a baking dish. Top with kasseri cheese.
Press each layer gently to compact the casserole.
Bake at 350°F for 45 minutes until golden brown.
Let the casserole rest for 10 minutes before serving to set the layers.
Serve warm and enjoy your Mediterranean Layered Casserole.
Garnish with fresh parsley for a pop of color.
Continua nella nostra app per un'esperienza migliore
