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Moussaka is a layered casserole that incorporates chopped meat and vegetables. The traditional dish is made with eggplant, but potato or zucchini can be used, either separately or combined. One variation is to make the bottom layer potato, put the meat in the center, and top with the eggplant. When potatoes are used, they are sliced, brushed lightly with oil, and broiled. Zucchini are also sliced and broiled.
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What You Need:
(To Serve: 10 to 15)
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5 large eggplants, about 1½ pounds each
10 tablespoons butter
3 pounds ground beef
1½ cups chopped onion
2 tablespoons tomato paste
¼ cup chopped parsley
½ cup red wine
Salt and pepper to taste
½ cup water
1/8 teaspoon ground cinnamon
¾ cup grated kefalotiri or Parmesan cheese
½ cup breadcrumbs
8 tablespoons all-purpose flour
4 cups hot milk
½ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon grated nutmeg
3 eggs, lightly beaten vegetable oil for brushing eggplant
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Translate this recipe:
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| How To Cook: |
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1. Remove ½-inch-wide strips of peel lengthwise from eggplants, leaving ½ inch peel between the strips.
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2. Cut into ½-inch rounds, sprinkle with salt, and let stand in a colander under a heavy or weighted plate for ½ hour. Rinse and dry eggplant rounds.
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3. Melt 4 tablespoons butter in a saucepan and saute meat and onion until brown. Add tomato paste, parsley, wine, salt, pepper, and water.
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4. Simmer until liquid has been absorbed. Cool. Stir in cinnamon, ½ cup cheese, and half the breadcrumbs.
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PREPARE THE SAUCE:
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1. Melt 6 tablespoons butter in a saucepan over low heat. Add flour and stir until well blended. Remove from heat, and gradually stir in milk.
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2. Return to heat and cook, stirring, until sauce is thick and smooth. Add salt, and pepper, and nutmeg.
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3. Combine eggs with a little of the hot sauce, then stir egg mixture into sauce and cook over very low heat for 2 minutes, stirring constantly.
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CONTINUE COOKING:
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1. Preheat broiler.
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2. Lightly brush eggplant slices with oil on both sides. Place on an ungreased cookie sheet and broil until lightly browned. Set aside to cool.
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3. Preheat oven to 350°.
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4. Sprinkle bottom of a 10 by 16-inch pan with remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs, and then spread meat mixture over eggplant slices.
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5. Cover meat with remaining eggplant slices. Spoon sauce over eggplant; sprinkle with remaining ¼ cup grated cheese. Bake for 40 minutes, or until golden.
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6. Cool for 10 minutes before cutting. Serve warm.
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NOTE:
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1. Moussaka can be prepared up to the cream sauce and finished the next day. This can also be baked, cooled, frozen, and reheated.
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