Moussaka

Author

Unknown

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Recipe

Eggplant Prep

Measurements	Ingredients
2 medium	Eggplants
As needed	Salt (for sprinkling)
Approx. 1/4 Cup+	Cooking Oil (for browning)

Meat Sauce Components

Measurements	Ingredients
1 lb	Ground Meat (Lamb or Beef recommended)
1 Cup	Chopped Onion
$\frac{1}{4}$ Cup	Dry Red Wine
$\frac{1}{4}$ Cup	Water
2 Tbsp	Snipped Fresh Parsley
1 Tbsp	Tomato Paste
1 tsp	Salt
Dash	Black Pepper
$\frac{3}{4}$ Cup	Soft Bread Crumbs
$\frac{1}{2}$ Cup	Shredded Cheese (e.g., Parmesan, Kefalotyri)
2	Eggs, beaten
$\frac{1}{4}$ tsp	Ground Cinnamon

Béchamel Sauce Components

Measurements	Ingredients
3 Tbsp	Margarine (or Butter)
3 Tbsp	All-Purpose Flour
$\frac{1}{2}$ tsp	Salt
$\frac{1}{8}$ tsp	Ground Nutmeg
Dash	Black Pepper
$1\frac{1}{2}$ Cups	Milk
1	Egg, beaten

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Instructions

1. Prep Eggplant: Peel the eggplants and slice them crosswise into about $\frac{1}{2}$-inch thick rounds. Sprinkle the slices lightly with salt and set them aside in a colander for about 30 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
2. Make Meat Sauce: While eggplant rests, heat a large skillet over medium-high heat. Add the ground meat and chopped onion. Cook, breaking up the meat, until the meat is browned and the onion is softened. Drain off excess fat.
3. Stir the dry red wine, water, snipped parsley, tomato paste, 1 tsp salt, and a dash of black pepper into the meat mixture.
4. Bring to a simmer, then reduce heat and cook, stirring occasionally, for about 4 minutes, or until the liquid has nearly evaporated. Remove from heat and let cool slightly.
5. In the bowl with the slightly cooled meat mixture, stir in half of the soft bread crumbs (approx. $\frac{3}{8}$ Cup), half of the shredded cheese (approx. $\frac{1}{4}$ Cup), the 2 beaten eggs, and the $\frac{1}{4}$ tsp ground cinnamon. Mix well and set this meat sauce aside.
6. Make Béchamel Sauce: In a medium saucepan, melt the 3 Tbsp margarine (or butter) over medium heat.
7. Stir in the 3 Tbsp flour, $\frac{1}{2}$ tsp salt, $\frac{1}{8}$ tsp ground nutmeg, and a dash of black pepper. Cook and stir for 1 minute to make a roux.
8. Gradually add the $1\frac{1}{2}$ cups of milk all at once, whisking constantly to prevent lumps.
9. Continue cooking and stirring/whisking constantly until the sauce thickens and begins to bubble. Reduce heat to low.
10. Place the 1 beaten egg (for the Béchamel) in a small bowl. Slowly whisk a small amount (about $\frac{1}{2}$ cup) of the hot Béchamel sauce into the beaten egg (this tempers the egg).
11. Pour the tempered egg mixture back into the saucepan with the rest of the Béchamel sauce, whisking constantly.
12. Cook and stir over low heat for 2 more minutes. Do not boil. Remove the finished Béchamel sauce from heat and set aside.
13. Cook Eggplant: Heat a small amount of cooking oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add the eggplant slices in a single layer and brown them lightly on both sides until tender. Add more oil as needed between batches. Place browned slices on paper towels to drain excess oil.
14. Assemble Moussaka: Preheat oven to $350^{\circ }F$ ($175^{\circ }C$). Choose a baking dish (e.g., 8x8 inch or 9x9 inch square, or a similar size oval/rectangular dish approx 2-qt capacity).
15. Sprinkle the remaining soft bread crumbs (approx. $\frac{3}{8}$ Cup) evenly over the bottom of the baking dish.
16. Arrange half of the browned eggplant slices in an even layer over the bread crumbs.
17. Spoon the prepared meat sauce mixture evenly over the first layer of eggplant.
18. Arrange the remaining browned eggplant slices in an even layer over the meat sauce.
19. Pour the prepared Béchamel sauce evenly over the top layer of eggplant, spreading it to cover completely.
20. Sprinkle with the remaining shredded cheese (approx. $\frac{1}{4}$ Cup).
21. Bake: Place the dish in the preheated oven and bake uncovered at $350^{\circ }F$ ($175^{\circ }C$) for 45 minutes, or until the top is golden brown and bubbly, and the casserole is heated through.
22. Let the moussaka stand for 10-15 minutes before cutting and serving.

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