Eggplant Moussaka Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: At *least* 1 large (2 lbs) eggplant -- more is better!
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MEAT SAUCE:
1 large onion, chopped
2 garlic cloves, crushed,
2T Oil
2 lbs ground lamb (or beef)
1C chopped & peeled tomatoes
2T tomato paste
1/2C white wine (plus another cup to drink)
2T chopped parsley
1t sugar
1/4t cinnamon
salt + pepper
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CREAM SAUCE:
1/4C butter
1/3C flour
2C milk
1/8t nutmeg
1/4C grated kefalotyri or Parmesan cheese
salt + pepper
1 egg, lightly beaten
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Directions: |
Directions:1. Cut eggplant into 1/4" to 1/2" thick slices with skins on. Sprinkle slices w/salt and leave for 1 hour. Good to put weight on the stack.
2. Lightly oil and grill the eggplant
3. Fry onion + garlic in oil for 10 min. Add meat and brown over high heat. Add remaining meat sauce ingredients and simmer for 30 min.
... preheat oven to 350ºF ...
4. Cream: melt butter in saucepan, stir in flour, & cook gently for 2 min. Add milk (all at once), and boil, stirring constantly. Let sauce get "bubbly" and bubble for one minute. Remove from heat, stir in nutmeg, 1T cheese, and salt+pepper. Cover if not using immediately.
5. Grease a 9x13 pan. Layer eggplant ... 1/2 meat sauce ... 1/2 eggplant ... remainder meat sauce ... remainder eggplant. Then stir egg into cream sauce, and spread cream sauce on top. Top with remaining cheese. (Two smaller pans can be used; Pyrex dishes work great.)
... can freeze at this point! ...
6. Bake 1 hr @ 350ºF.
7. Let stand 10 minutes, if you can wait that long. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1.5 hours |
Personal
Notes: |
Personal
Notes: This is Noah's FAVORITE dish. For a family of four, it makes two very nice sized meals plus lots of good leftovers. A bit of effort but since you can make and freeze it, it is a fun Sunday meal. Especially for Noah who basically has to wait for the magic to arrive.
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