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. This
recipe serves 10 to 15 people.
5 large eggplants, about 1.5 pounds each
salt and pepper
10 tablespoons butter
3 pounds ground beef
1.5 cups chopped onion
2 tablespoons tomato paste
1/4 cup chopped parsley
1/2 cup red wine
1/2 cup water
1/8 teaspoon ground cinnamon
3/4 cup grated kefalotiri or Parmesan cheese
1/2 cup breadcrumbs (or crushed milk biscuits)
8 tablespoons all-purpose flour
4 cups hot milk
1/8 teaspoon grated nutmeg
3 eggs, lightly beaten
vegetable oil for brushing eggplant
Preparation
Peel the eggplant lengthwise. Cut into 1/2 inch rounds (or 1/4
inch thick lenght-wise slices), sprinkle with salt (to remove
bitterness) and let stand in a colander (preferably under a heavy or
weighted plate) for 1/2 hour. Rinse and dry the eggplant rounds.
Melt 4 tablespoons
butter in a saucepan and sauté meat and onion until brown. Add
tomato paste, parsley, wine, salt, pepper and water. Simmer until
liquid has been absorbed. Cool. Stir in cinnamon, 1/2 cup cheese and
half the breadcrumbs. (Greek-American alternatives may also add 1
tsp. sugar and about 1/4 cup catsup/ketchup).
The Sauce
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. Return to heat and cook, stirring constantly until sauce is
thick and smooth. Add salt, pepper and nutmeg. Combine eggs with a
little of the hot sauce, then stir egg mixture into sauce and cook
over very low hear for 2 minutes, stirring constantly.
Eggplant Preparation
Preheat the broiler.
Lightly brush
eggplant slices with oil on both sides. Place on an un-greased
cookie sheet and broil until lightly browned. Set aside to cool.
Assembly
Preheat oven to 350 degrees.
Sprinkle bottom of a
10 x 16-inch pan with remaining breadcrumbs. Place a layer of
eggplant slices on the breadcrumbs to completely cover the bottom of
the pan, then spread meat mixture over eggplant slices (an option
here, to ensure a more cohesive bottom, is to add a layer of cheese
on top of the eggplant before topping with the meat mixture). Cover
meat with remaining eggplant slices. Spoon sauce over eggplant;
sprinkle with remaining 1/4 cup grated cheese. Bake for 40 minutes
or until golden brown. Cool for 10 minutes before cutting. Serve
warm.
Note: Moussaka can be
prepared up to the cream sauce and finished the next day. This can
also be baked, cooled, frozen and reheated. |
