Moussaka (my version)

Moussaka (my version) 

Warning: this will take you about two hours with several steps involved.

This would make a great weekend meal or a meal when hosting others. If your kids are not a fan of eggplant you can add more potatoes–I find that my boys really enjoy the potato parts more.  

Step One: Meat Sauce

• 3 carrots 

• 2 celery stalks

• ½ large onion

• 4 garlic cloves

• 1 pound ground beef

• 1 pound ground pork

• 2 cups chicken stock 

• 1 cup milk 

• 1 28 oz can whole peeled tomatoes 

• 1 6 oz can tomato paste 

• 4 sprigs of thyme

• 1/2 teaspoon cinnamon

• 1/2 teaspoon oregano

On your cutting board, peel and chop the carrots. Chop the celery, onions and garlic. 

In a saucepan add about a tablespoon of olive oil and sauté the carrots, celery, onions, garlic, and thyme until the onions are translucent. Add the beef and pork. Mix until the meat starts to brown. Add the tomato paste and mix well with the veggies and meat. Add the whole peeled tomatoes, chicken stock, and milk. Add cinnamon and oregano. Let simmer on low for about an hour. The longer this cooks the more flavorful this will become. 

Step Two: Eggplant and Potatoes 

• 4 medium yellow potatoes

• 1 large eggplant

• 2 balls of burrata 

• 1 cup of ricotta 

• 1 egg

In a pot, simmer four medium yellow potatoes (no need to peel them). Once you can pierce easily through with a fork, they are done–about 30-40 minutes. 

Slice the eggplant about a half an inch thick. Add olive oil to a saucepan and cook on both sides for about a minute. The eggplant will absorb the olive oil so you will need to add more. I like to add a bit on top of the eggplant with a little bit of salt and pepper. Repeat this until all the eggplant slices are cooked.

Add one cup of ricotta to a bowl and one egg. Mix well to combine.

Once your potatoes are done, let them cool on a cutting board. Once they are cool enough to touch, slice the potatoes a half an inch in thickness. 

Step Three: Assemble 

In an oven-safe pan, cover the base of the pan with the meat sauce. Add the eggplant, followed by the sliced potatoes on top of the eggplant, then ricotta, then the meat sauce. Repeat until you're out of eggplant. At the end tear the burrata to the pieces and place on top.

Bake covered in foil for 35 minutes at 375 ℉ and then uncovered for another 10 minutes.