2 eggplants (1 1/2 pounds each)
1 1/2 pounds ground round beef
1 medium onion, chopped
1/4 cup fresh Italian parsley, chopped
1 can (8 ounces) stewed tomatoes
fresh garlic too your taste
salt and pepper to taste
olive or vegetable oil
1/4 teaspoon nutmeg,cinnamon
3-4 potatoes sliced length wise and precooked in olive oil and drained on paper towel
3-4 zucchini squash sliced length wise and precooked in olive oil and drained on paper towel
Slice eggplants into rounds half an inch thick and sprinkle with salt.
1/4 burgundy wine
In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.
Brown meat over high heat (about 10 minutes), then add onions and garlic and other seasons and the wine. Continue to cook an additional five minutes.
And stewed tomatoes,salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.
6 tablespoons flour
1 quart milk
1 teaspoon salt
1/8 pound butter
1/4 cup grated Romano and Parmesan cheese
You can add 3-4 eggs beaten if you want a fluffy topping
Heat milk in microwave. In a medium saucepan, brown butter and flour; stir in warm milk.
Add cheese and salt, continuing to cook over low heat and stirring until thickened.
In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.
I use a large cast iron skillet
Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley.
Layer the potatoes and zucchini and repeat
Layer the meat mixture
Pour cream sauce over all.
Bake 45 minutes to an hour on the middle rack of a preheated 350°F oven.
Allow to stand 15 to 20 minutes before cutting into serving portions.
Original Recipe Yield 1 – 9×13 baking dish
Other recipes for Moussaka
3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
1/4 cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
1/2 cup red wine
1 egg, beaten
1 1/2 cups freshly grated Parmesan cheese
1/4 teaspoon ground nutmeg
Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.
Then in a skillet over high heat, heat the olive oil.
Quickly fry the eggplant until browned. Set aside on paper towels to drain.
In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
Bake for 1 hour at 350 degrees F (175 degrees C).