Cut off both ends of your eggplant and cut off as much skin as you like. Then cut thick rounds of eggplant. Arrange sliced eggplants on an oiled baking sheet - brush eggplants with oil and season.
Bake at 350 degree F for 10 minutes (turn eggplants over at half way mark).
Sauce Instructions:
Saute red onions with oil or ghee in a hot large pan until it starts to brown and caramelize. Then add in the bell peppers and stir for a couple of minutes.
Then add in your seasoning and stir for a couple more minutes.
Next add in the tomato sauce and cook on medium-low heat (covered with a lid) for 10 minutes. After 10 minutes, remove 3/4 of the sauce from your cooking pan.
Layering Instructions:
Add a few of your cooked eggplant slices on top of the leftover tomato sauce in the cooking pot.
Then add the sliced raw onions and sliced raw tomatoes.
Then ladle on more of the tomato sauce.
Repeat layering the eggplant, raw onions, and tomatoes followed by the sauce - until your out of sliced eggplants and tomato sauce.
Then cover your cooking pot. Finish cooking moussaka on low heat for 20 to 30 minutes.
Serve this moussaka chilled or warm.
Moussaka Recipes - Moussaka with Bechamel Sauce
Eggplant Ingredients:
2 Firm Medium Organic Eggplants
Organic Spanish Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
Eggplant Instructions:
Cut off ends of eggplants and slice eggplants into really thick rounds. Arrange in single layer on an oiled paper-lined baking tray.
Brush the tops of sliced eggplants with a little olive oil and season. Bake for 20 to 25 minutes at 350 degrees F - until golden in color.
Meat Sauce Ingredients:
2 Tbsp. Organic Spanish Extra Virgin Olive Oil
1 Large Organic Yellow Onion (finely chopped)
4 Organic Garlic Cloves (finely chopped)
1 tsp. of Ground Ceylon Cinnamon
1 Tbsp. of Fresh Organic Oregano (finely chopped)
1 lb. 1 oz. of Ground 100% Grass Fed Lamb
8.8 ounces of Ground 100% Grass Fed Veal
2 Tbsp. of Organic Tomato Paste
Just Shy of 3 cups of Tomato Passata (type of tomato sauce)
1/4 cup Organic Fresh Parsley (rough chopped)
Sea Salt & Black Pepper (to taste)
Meat SauceInstructions:
Heat oil in frying pan over med-high heat and saute onions until soft. Add in garlic, cinnamon, and oregano - cook for 2 minutes.
Stir in the ground lamb and veal. Brown meat until the mixture is somewhat dry. Stir in the tomato paste - cook for 1 minute.
Then add in the tomato passata. Lower heat and simmer for 30 to 35 minutes - stirring occasionally until sauce thickens. Turn off the heat and add the chopped parsley and seasoning. Set aside.
7 Tbsp. of Pecorino Romano or Organic Parmesan Cheese (finely grated)
3 Large Beaten Organic or Pastured Eggs
Sea Salt & Black Pepper (to taste)
Bechamel Instructions:
Melt butter in a saucepan and stir in the flour - cook for a couple of minutes.
Then gradually whisk in the milk - a little at a time.
Continue cooking on a really low heat whisking occasionally for 5 to 6 minutes or until thickened (and see drag marks).
Stir in the cheese. Remove from heat and cool slightly before whisking in the eggs and seasoning. Set aside.
Layering Instructions:
Arrange half of the cooked eggplant on the base of a large greased lasagna type pan. Then add the meat sauce and spread evenly over the eggplant slices. Now add the final layer of eggplant on top of the meat.
Pour the bechamel sauce on top of the final layer of eggplant. Bake in a preheated 350 degrees F oven for 35 to 40 minutes - until fluffy and golden. Let sit for 15 minutes before serving.
The types of chickens that are good egg laying breeds will produce anywhere from 250 to 300 eggs per year. Which will also depend on environmental conditions and their diet.
Composting ideas and learning how to make compost with the correct ratio of nitrogen to carbon helps you to create healthy soil which is essential for growing a garden.