Moussaka Not Mufasa

A new version of the Lion King is being released in 2019.  In honor of the movie, I made Mufasa Moussaka tonight. 😋 Actually, I smelled it cooking while shopping at Publix, so here's my version, a combination of Publix and Bobby Flay.

Moussaka

Moussaka

1 eggplant
1 1/2 tsp. kosher salt
1 sweet onion, chopped
1 Tbs. olive oil
2 tsp. cinnamon
1 tsp. dried oregano
1/2 tsp. pepper
1 lb. ground beef
1/4 cup red wine
1 1/2 cups chunky pasta sauce
cooking spray
1/4 cup panko crumbs

Bechamel Sauce:
3 Tbs. butter
1/4 cup flour
1 1/4 cup milk
1 bay leaf
1/8 tsp. grated nutmeg
1 large egg yolk
1/4 cup goat cheese
1/2 cup grated parmesan
1 tsp. lemon zest

Prepare eggplant:  Remove ends of eggplant and slice lengthwise in 1/2" slices.  Sprinkle both sides of each slice with salt and place in a colander.  Let sit 30 minutes so salt can draw out moisture.  Using paper towels, wipe moisture and salt off both sides and lay slices on dry paper towels in preparation for baking.  (Press out more moisture with dry paper towels if desired).  Brush both sides of slices with olive oil slices and place on a baking sheet.  Cook under a broiler for 2-3 minutes.  Flip slices and cook 1 minute longer.  Set aside eggplant for final assembly.

Preheat oven to 350 degrees. 

Prepare meat sauce:  Heat oil in a large skillet over medium heat.  Add onions and sauté until onions are tender, about 5 minutes.  Stir in cinnamon, oregano, pepper and 1/2 tsp. kosher salt and cook 1 minute.  Add  ground beef and cook until no pink remains, 4-5 minutes, stirring meat to crumble.  Add wine and pasta sauce and simmer on low for 10 minutes, stirring occasionally.  Meanwhile cook bechamel sauce.

Prepare bechamel sauce:  Melt butter in a clean skillet over medium heat.  Sprinkle flour over butter and whisk constantly for 2-3 minutes until pale and smooth.  While continuously whisking, add milk and bay leaf and cook until thickened.  Remove the bay leaf and season with nutmeg and salt and pepper as desired.  Let cool 5 minutes.  In a small bowl, combine egg yolk, goat cheese, lemon zest and parmesan.  Whisk into bechamel sauce until smooth.

Assemble and cook: Spray cooking spray in an 11"x7" (or 9" square pan).  Sprinkle panko crumbs evenly on bottom of pan.  Place half of the prepared eggplant slices on bottom of pan.  Spread meat sauce over eggplant and top with remaining eggplant.  Spread prepared bechamel sauce over top.  Sprinkle with additional parmesan, if desired.  Cook 40-45 minutes.  Let cool 10 minutes before serving.