Back to Entrees

MOUSSAKA

Yield: 8 servings

3 medium  eggplants
3 medium tomatoes
2 c. finely minced onion
3/4 c. butter
2 1/2 lbs. ground lamb (or beef)
1/2 c. dry white wine
1 clove of garlic, finely minced
1 can (8 oz.) tomato sauce
1/4 c. chopped fresh parsley
1 Tbs. salt
1/2 tsp. cinnamon

SAUCE

¼ c. flour
2 Tbs. butter
2 c. milk
1 ½ tsp. salt
dash of nutmeg
1 c. ricotta cheese *
3 eggs, beaten

Pare eggplant and cut lengthwise in ½ inch thick slices. Sprinkle with salt. Set aside to draw out excess liquid and bitterness. This can best be accomplished by putting a layer of paper towels on a drain board or large tray. Make several layers of eggplant slices, placing the paper towels between each layer. Place another tray on top of the stack of eggplant. Weight the tray down with something heavy. This process of draining the bitterness of the eggplant is not mandatory, but it does make a difference. Allow the salted eggplant slices to sit and drain for an hour or two. Plunge the tomatoes into boiling water for 10 seconds. Cool in cold water. The skin should sip off. Halve the tomatoes, squeeze each half gently to remove the seeds and juice. Dice the tomatoes. Sauté the onions in 2 Tbs. of butter over medium heat until soft but not brown. Add the lamb (or beef) and finely minced garlic. Stir to crumble the meat. Add the tomatoes, wine, tomato sauce, chopped parsley, 1 Tbs. salt and 1/2 tsp. cinnamon. Cool, stirring, until most of the moisture disappears. Dry the slices of eggplant. Brown on both sides in butter, using 2 Tbs. per batch. 

CHEESE SAUCE: In a saucepan, blend the 1/4 cup of flour into 2 Tbs. of melted butter. Cook 1 minute, stirring constantly. Add the 2 cups of milk, 1 1/2 tsp. salt and dash of nutmeg. Bring to a boil, stirring constantly. Boil one minute. Cool slightly. Stir in cheese and eggs. 

TO PREPARE CASSEROLE: Heat oven to 375 degrees. In a 13 x 8 x 2-inch baking dish, layer half the eggplant slices. Cover with half of the meat. Repeat the layers. Spoon cheese sauce over the top layer. Bake for 30 minutes. Let stand for 10 minutes.

* NOTE: The cheese used in the Moussaka sauce can vary from one recipe to another. Other cheeses that can be substituted in this recipe are 1 cup Parmesan, or 3/4 cup Parmesan and 1/4 cup Pecorino, or 3/4 cup of grated Kefalotiti cheese. (The latter is a hard salty cheese that must be grated. Less salt may be necessary in the sauce.)

Back to Dr. Evil