Moussaka

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350°F.
  • Remove eggplant stem's, cut lengthwise down the middle, then crosswise into 1/2 inch slices (half-moon shaped).
  • Place on paper towels (optional), lightly salt and set aside.
  • In a large fry pan heat 1 T oil and cook meat (or mushrooms) until browned. Drain if necessary (optional).
  • Mix in onion and cook until onion is tender.
  • Mix in garlic, cinnamon, salt, nutmeg, pepper, oregano, parsley, tomato paste, and wine.
  • Bring to a boil, reduce heat and simmer until sauce starts to thicken up.
  • Blot moisture from eggplants (optional).
  • Arrange eggplants in a single layer on a baking sheet.
  • Brush with oil and cook until lightly browned, turn, brush with oil and repeat-around 10 min total. (or you can just rub oil into them, cook for 10 minutes, turning once).
  • Cream Sauce:
  • Melt butter in a med saucepan, stir in flour, salt, nutmeg and pepper.
  • Remove from heat and gradually stir in milk.
  • Return to heat and cook, stirring constantly until thickened.
  • In a small bowl beat the eggs and additional yolk, temper the eggs by adding a bit of the hot mixture and over low heat slowly add the eggs to the sauce, mixing well.
  • Assembly:
  • Place half the eggplant in an ungreased square or oval casserole dish, top with the meat or just onion sauce and 1/4 cup parmesan cheese.
  • Cover with remaining eggplant, pour on cream sauce and top with remaining parmesan cheese.
  • At this point you can refrigerate overnight.
  • Bake at 350°F, 180°C for about 40 minutes or until the top is well browned.
Advertisement