Moussaka

From the story: Adventures With Alisa In Wonderland.

This is a superb recipe for Greek moussaka. If you want to be absolutely authentic, use ground lamb. I personally like to use ground beef. The recipe below makes one large, beautiful-looking casserole.

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Moussaka

Course Main Course

Cuisine Greek

Servings 12

Ingredients

Eggplant and Potatoes

• 6 medium eggplants, with skin on
• 4 medium potatoes, peeled
• 1 tablespoon sea salt (for sprinkling on eggplant to "sweat")

Meat Sauce

• 28 ounces ground lamb or beef
• 2 medium red onions, finely chopped
• ¼ cup olive oil cold pressed, extra virgin
• 1 ounce tomato puree
• 2 large cloves garlic, pressed
• 14 ounces crushed tomatoes
• 6 ounces red wine your choice
• ½ teaspoon kosher or pink Himalayan sea salt adjust to taste
• 1 pinch ground black pepper adjust to taste
• 1 pinch ground cinnamon adjust to taste, can substitute for 1 stick
• 1 teaspoon fresh parsley, chopped optional
• 1 pinch thyme optional

Bechamel Sauce

• 3¾ cups whole milk goat or cow
• ½ cup butter goat or cow
• 4 ounces all purpose flour
• 2 large egg yolks
• 3 ounces Parmesan cheese
• 1 pinch nutmeg adjust to taste
• 1 pinch ground white pepper adjust to taste
• 1 pinch pink Himalayan sea salt adjust to taste

Instructions

• Eggplant. Clean and cut eggplant into slices ½ inch wide. Make them sweat by sprinkling them with salt and setting them in a colander for 30 minutes to drain. At 30 minutes you will notice they are wet. At this point, rinse them under cold water to remove all salt and put on paper towels to dry.
• Potatoes. Clean and peel skin. Cut into slices ⅛ to ¼ inch thick.
• Bake the eggplant and potatoes. Oil a large shallow pan; put the eggplants on one side and the potatoes on the other. (Or use two pans--one for the eggplants and one for the potatoes). Brush a little olive oil on top of them. Bake at 350 degrees °F for 20-30 minutes, checking intermittently (until softening but not completely softened).
• Meat sauce. While the eggplant and potatoes are baking, begin preparing the meat. Heat a large pan on medium. Add olive oil. Then add the finely chopped onions and cook until they become translucent and soft. Press garlic into the mixture. Add the ground beef or lamb. Break it up and mix it with the onion/garlic mixture; cook thoroughly. Then add crushed tomatoes, wine, cinnamon, optional parsley, optional thyme. Simmer until the liquid is ¾ evaporated. To this add tomato puree. Mix. At this point add Himalayan sea salt, and pepper. Cover and continue simmering until the juices are completely evaporated. Taste and add more of the spices if you would like a stronger flavor (optional). Mix. Set aside.
• Béchamel Sauce. Melt butter in large pan over low to medium-low heat (can adjust heat as each stove's temperature can vary slightly). Do not burn! Add flour slowly (a little at a time) and continuously whisk until the mixture has a paste-like texture. Drizzle milk in a steady stream and continue to whisk non-stop to achieve a smooth, non-lumpy texture; then continue cooking over low heat while still whisking, until the mixture is thick. Do not burn or let it stick to the pan! (You may need to turn heat down even lower). When thickened, remove from stove, wait a few minutes for the mixture to cool slightly (to prevent egg yolks from cooking), then add egg yolks and whisk quickly, nonstop. Add salt, pepper, nutmeg, and ¾ of the cheese. Do not burn! The final outcome should be thick, smooth, and creamy. Set aside.
• Assembly. Oil the bottom and sides of a large baking dish. Add a thick layer of eggplant. Then a thin layer of potatoes. The potatoes may not cover the entire amount of eggplant and that's okay. You can leave some space in-between pieces of potato. Pour the meat sauce over the top and spread evenly with a spatula or spoon. (The sauce should not be watery.) Top with béchamel sauce and spread it evenly. Sprinkle with the remaining cheese. Bake at 350 °F to 375° F for up to one hour. The crust should be golden brown. (Check during cooking to be sure it does not burn.) Remove from oven and cool a little before cutting and serving.

Notes

At first glance, this recipe may seem a bit complicated because there are three parts.  But after reviewing the menu or trying it once, you will see that it's suprisingly easy. It makes a great main course for a party or a potluck--or if you want to impress that special someone's tastebuds.