Kefalonian Moussaka

A traditional Kefalonian style moussaka with layers of eggplant, potato, and lamb, topped with a rich bechamel sauce and a crispy breadcrumb and cheese crust.

Ingredients

1	pound ground lamb
3	ounces thinly sliced pancetta (about 10 slices)
2	cups tomato sauce
1	large onion, small dice
4	minced garlic cloves
¼	cup milk
2	potatoes, sliced lengthwise into thin slices
1	large eggplant, sliced into thin rounds
	bechamel sauce
	nutmeg
	bread crumbs
	parmesan cheese, grated
	s & p
	olive oil

Instructions

• 1. Begin by sautéing the ground lamb together with the minced garlic and diced onions until the meat is browned.
  2. In a separate pan, sauté the thinly sliced pancetta until crispy, then crumble it and combine it with the lamb mixture.
  3. Pour in the tomato sauce and mix well with the meat.
  4. Add the milk to the meat mixture and stir until fully combined.
  5. Slice the potatoes lengthwise into thin slices and fry them in a touch of olive oil until they turn translucent. Drain them on paper towels.
  6. Slice the eggplant into thin rounds, brush with olive oil, and roast in a preheated 350-degree oven until tender but not browned.
  7. Prepare the bechamel sauce by melting 4 tablespoons of butter, whisking in 2 tablespoons of flour, then gradually adding 1 cup of milk while whisking continuously until the sauce thickens. Season generously with freshly ground nutmeg.
  8. To assemble the moussaka, line the casserole dish with a single layer of the fried potato slices.
  9. Next, add a layer of the lamb and tomato sauce mixture.
  10. Follow with a layer of the roasted eggplant slices.
  11. Repeat with another layer of the lamb and tomato sauce.
  12. Cover the layers with the prepared bechamel sauce.
  13. Top the moussaka with a mixture of breadcrumbs and grated parmesan cheese, then bake in a 350-degree oven for 40 minutes until golden and bubbly.

Jul 19, 2024