Moussaka Gratinée

Moussaka Gratinée
Photo by Scott Phillips


  • 4 small eggplant (about 5 inches long), peeled, trimmed, and cut into ½-inch pieces (about 8 cups)
  • 3 Tbs. chopped fresh flat-leaf parsley
  • ½ cup strained leftover sauce from the leg of lamb
  • Sea salt
  • 1 large egg white
  • 1 large egg yolk
  • 2 oz. kefalotyri cheese or pecorino, finely grated (about 1-½ cups)
  • + 13 more ingredients
    • 1 Tbs. tomato paste
    • 1 lb. leftover roasted leg of lamb, trimmed of excess fat and sinew and cut into ½-inch dice
    • 2 Tbs. unsalted butter
    • 1 large yellow onion, finely chopped
    • ¼ cup extra-virgin olive oil
    • 1-½ cups whole milk
    • Freshly ground black pepper
    • 1-½ tsp. ground cinnamon
    • Pinch ground mace
    • 1 fresh bay leaf
    • 2 Tbs. all-purpose flour
    • Kosher salt
    • 2 cloves garlic, finely chopped

Put the eggplant in a colander set over a bowl, sprinkle generously with kosher salt, and set aside. In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Raise the heat to medium high and add th...

View full recipe at Fine Cooking


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