Meat and Vegetable Casserole

Name: Meat and Vegetable Casserole (Moussaka)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 4 Tbsp. olive oil (divided); 2 large potatoes (peeled and sliced in ¼” rounds); 2 large eggplants (½” rounds); 2 garlic (minced); 1 14 oz. can diced tomatoes; 1 Tbsp. lemon juice; ½ tsp. ground cinnamon; 2 Tbsp. olive oil; 1½ lb. ground lamb or beef; 1½ lb. ground lamb or beef; 1 cup onions (diced); ⅓ cup parsley (chopped); 3 cups milk; 3 Tbsp. butter; 3 Tbsp. flour; ⅛ tsp. nutmeg; 1 cup beef or vegetable broth; 1 cup beef or vegetable broth; 2½ Tbsp. tomato paste; ¼ tsp. nutmeg; Salt and pepper; Salt and pepper; 2 egg yolks; 2 tsp. lemon zest; 1 cup Pecorino Romano cheese (grated and divided); Parsley (chopped, as garnish)

Moussaka

Preparation info

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Healthy Teen Cookbook

By Remmi Smith

Published 2019

About

Ingredients

4 Tbsp. olive oil (divided)
2 large eggplants (½” rounds)
2 large potatoes (peeled

Europe
Greece
Stew
Mediterranean

Method

Preheat oven to 400 degrees. Prepare all of the ingredients as specified in ingredients lists. Place eggplant rounds on paper towels, and salt generously. Let stand for 30 minutes, then rinse and pat dry. Place eggplant rounds on a baking sheet and drizzle with