Moussaka Gratinée

Moussaka Gratinée
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network