Moussaka

Moussaka, if you've never had it is a sort of lasagna type Greek dish.  It is layers of eggplant, ground beef (traditionally lamb but I don't use that), wafer thin potatoes, and fluffy bechamel sauce.  De-lish!

·          3 Medium sized eggplants (unpeeled)

·         4-5 Medium sized potatoes (peeled)

·         2 Large onions - chopped fine

·         1 Can Tomato paste

·         1/4 Cup Red wine

·         1 Cup Parmesan cheese - freshly grated

·         1 lb. Ground beef

·         3 Tablespoons Fresh parsley - chopped fine

·         1/4 tsp. Cinnamon

·         Dried bread crumbs

·         Béchamel Sauce (recipe below)

1.       Eggplant:   Rinse under cool water.  Set aside to dry or pat dry with paper towel.  Cut off ends.  Slice about 1/2 inch thick rounds.

2.      Lay out the slices on paper towels and very lightly sprinkle with salt and let stand for about 15 minutes.  Then sprinkle with pepper.

3.      Fry eggplant quickly in butter or cooking oil until golden brown.  You want the eggplant to remain firm.   Remove to a platter.

4.      Potatoes:   Peeled and sliced very very thinly.  Keep them in a bowl of cool water to prevent browning while assembling the moussaka. 

5.      Before assembling moussaka, drain potatoes thoroughly.

6.      Ground Beef and Onions: Brown in skillet and cook until onions are soft, about 10 minutes.  Drain fat thoroughly.

7.       Tomato Paste:  Dilute the tomato paste with the wine and about 1/2 cup of water.

8.      Add the parsley and cinnamon; salt and pepper to taste.  Pour over meat and onions. 

9.      Simmer over LOW heat, stirring frequently until liquid is completely reduced.  Remove from heat.

White Sauce

·         4 Tbl butter

·         6 Tbl flour

·         2 cups hot milk, not boiling

·         ½ tsp salt

·         2 egg yolks, beaten well

·         Dash of nutmeg

1.       In medium size bowl, beat the egg yolks with your whisk; set aside.

2.      In medium size sauce pan over medium heat, melt 4 Tablespoons butter and blend in the flour, stirring steadily until butter is absorbed into the flour.  Add salt.

3.      When bubbling slightly, reduce heat to low; add the hot milk slowly, stirring constantly.  Continue cooking over low heat until smooth and thickened to medium consistency.

4.      Remove from heat and add nutmeg.

5.      Pour finished sauce over the beaten egg yolks slowly and stir constantly.  Set aside.

6.      Lightly grease a 13 x9 pan, or a roasting pan works a bit better.  Sprinkle a layer of bread crumbs on bottom of roasting pan.

7.      Beginning with eggplant, begin layering:  eggplant, potatoes, meat.  Each layer should be sprinkled lightly with bread crumbs and Parmesan cheese. 

8.     Your top layer should be eggplant.

9.      Pour white sauce evenly over the top.  The sauce will form a thick crust on top of the Moussaka when baked.

10.  Sprinkle with remaining cheese and bread crumbs.

11.   BAKE at 375 degrees for 1 hour, or until golden brown.

12.  Remove from oven and let stand about 15 minutes before cutting into squares.