Mousaka

mousaka recipe
23 September 2014

Mousaka

4 large eggplants
½ cup olive oil
2 medium onions, chopped
1 clove garlic, minced
3 lb. lean ground beef
1 cup parsley, chopped
¼ tsp. nutmeg
½ tsp. cinnamon
1 16oz. can tomato sauce
½ cup dry white wine
Salt & pepper to taste
¹/³ cup breadcrumbs
1 cup parmesan cheese

Peel eggplant and cut lengthwise into ½ strips. Lightly brush each strip on both sides with oil. Place on foil-lined cookie sheet and broil, turning once, until brown and tender. Heat ¼ cup oil in skillet and saute onions and garlic until tender. Add ground beef and brown. Discard excess fat. Stir in parsley, nutmeg, cinnamon, tomato sauce and wine. Simmer 15-20 minutes or until most of liquid is absorbed. Add salt and pepper. Grease a large baking pan. Sprinkle with breadcrumbs. Place half of cooked eggplant on bottom of pan. Sprinkle with salt, pepper and ¹/³ cup of parmesan cheese. Spread meat mixture evenly over eggplant and repeat steps with remaining eggplants. Pour Bechamel sauce evenly over top, sprinkle with remaining cheese. Bake in 350° oven for 1 hour or until top is golden and puffed. Cool 20 minutes before cutting.

Bechamel Sauce
6 cups warm milk
6 large eggs, beaten
¾ cup flour

First you make a roux! In a 4 quart saucepan melt butter. Add flour and cook for five minutes or until golden, stirring constantly until think like a paste. Gradually add warm milk constantly stirring with a whisk until smooth. Remove saucepan from heat. In a blender or food processor beat eggs until frothy. With machine running add 2 cups of hot mixture to eggs and beat well. Slowly return contents of blender to saucepan, stirring constantly until mixture is thick and smooth.

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