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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Moussaka Recipe

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This recipe for Moussaka is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Eggplant Layer:
2 eggplants
salt
3-4 tbsp. olive oil or butter
1/4 pound feta cheese for topping

Meat Filling:
1 tbsp. olive oil or butter
1 pound of ground lamb or beef or combination
1 bay leaf
1/8 tsp. cinnamon
1/8 tsp. pepper
1 large onion, chopped
1/3 cup tomato sauce
1 tbsp. chopped parsley
3/4 tsp. salt
1 clove garlic, crushed
1 tbsp. red wine vinegar and 2 tbsp. bouillon or 3 tbsp. red wine
feta cheese for topping meat mixture

Béchamel Layer:
1/4 cup butter
1/8 tsp. white pepper
1 cup milk 1 tsp. salt
dash of nutmeg
1 cup heavy cream 3 tbsp. flour
2 eggs , beaten
Parmesan cheese to top
Directions:
Directions:
Eggplant Layer:
Slice eggplant 1/4" thick and cube. Sprinkle with salt and stack in a colander. Let stand 2-3 hours with a heavy plate on top to press out liquid. Rinse with cold water and dry. Brown in oil and drain. Triple if using a 9 X 13 pan.

Meat Filling:
Heat oil in skillet, saute onion and garlic until tender.
Add meat and cook until done. Add liquids and seasonings. Simmer until liquid is absorbed.
Triple this if using a 9 X 13 pan

Béchamel Sauce:
Melt butter, stir in flour and add milk and cream slowly, stirring constantly. Cook and stir until thick and smooth. Add seasonings. Add sauce to beaten eggs, beating and return to saucepan and cook until very thick. Do not boil. Let cool a little and pour over casserole.

To assemble:
Grease a 2-4 qt casserole or an 8" square pan
Arrange 1/2 eggplant on bottom of pan. Spread meat mixture, cover with remaining eggplant. Top with feta cheese Pour béchamel sauce on top. Bake 325º for 40-50 minutes or until puffy. Brown a few minutes under broiler. Remove and allow to come to room temperature. Cover and refrigerate overnight or 8 hours. Cut into squares. Heating oven at 250º for 45 minutes.
Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Great party casserole. Add a Greek Salad and combine with pastitso and dolmas for a theme party. Add Baklava for dessert

 

 

 

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