MOUSSAKA Traditional

Greek Vegetable

Contrary to common belief, MOUSSAKA means "casserole" and not Eggplant which moussaka(s) is identified with. The word for "eggplant" in Greek is MELITZA'NA -- so the recipe could/should be titled "Moussaka Melitza'na."

Ingredients

  • YOUR TOOLS
  • along with a medium size square or rectangular roasting pan.
  • 3 Medium sized eggplants (unpeeled)
  • 4-5 Medium sized (peeled)
  • 2 Large - chopped fine
  • 1 Can Tomato paste
  • 1/4 Cup Red wine
  • 1 Cup Parmesan cheese - freshly grated
  • 1 lb. Ground beef
  • 3 T Fresh parsley - chopped fine
  • 1/4 tsp. Cinnamon
  • Dried bread crumbs
  • White Sauce
  • 4 T Butter
  • 6 T Flour
  • 2 C Hot milk (not boiled)
  • 1/2 tsp. Salt
  • 2 Egg yolks, well beaten
  • Dash of Nutmeg

Directions

Preheat overn 375 degrees.
EGGPLANT: Rinse under cool water. Set aside to dry or pat dry with paper towel. Cut off ends. Slice about 1/2 inch thick rounds. (Some people feel that eggplant has a slight bitterness; to counteract this possibility, I lay out the slices on paper towels and VERY LIGHTLY sprinkle with salt and let stand for about 15 minutes. Then LIGHTLY sprinkle with pepper.)

Fry eggplant QUICKLY in butter or cooking oil until golden brown. You want the eggplant to remain firm. Remove to a platter.

POTATOES: Peeled and sliced THIN. Keep them in a bowl of cool water to prevent browning while assembling the moussaka. Before assembling moussaka, drain potatoes thoroughly.

GROUND BEEF: In order to cut down the use of "fat", I sprinkle my skillet with a light dusting of salt and then brown the meat over medium high heat.

ONIONS: Add onions to skillet, reduce temperature, and cook for about 10 minutes.

TOMATO PASTE: Dilute the tomato paste with the wine and about 1/2 cup of water.

Add the parsley and cinnamon; salt and pepper to taste. Pour over meat and onions. Simmer over LOW heat, stirring frequently until liquid is completely reduced. Remove from heat.
SAUCE PREPARATION

In medium size bowl, beat the egg yolks with your whisk; set aside.
In medium size sauce pan over medium heat, melt 4 Tablespoons butter and blend in the flour, stirring steadily until butter is absorbed into the flour. Add salt.

When bubbling slightly, REDUCE heat to LOW; add the hot milk SLOWLY, stirring constantly. Continue cooking over low heat until smooth and thickened to medium consistency.

Remove from heat and add nutmeg.

Pour finished sauce over the beaten egg yolks SLOWLY and stir constantly. Set aside.

LIGHTLY grease (I use vegetable oil) the roasting pan. Sprinkle a layer of bread crumbs on bottom of roasting pan.

Beginning with eggplant, begin layering: eggplant, potatoes, meat. Each layer should be sprinkled lightly with bread crumbs and Parmesan cheese. Your TOP layer should be eggplant.

POUR white sauce evenly over the top. The sauce will form a thick crust on top of the Moussaka when baked.

Sprinkle with remaining cheese and bread crumbs.

BAKE at 375 degrees for 1 hour, or until golden brown.

Remove from oven and let stand about 15 minutes before cutting into squares.


This recipe is for Eggplant and Potato (patA'tes) Moussaka. You can leave out the potatoes if you choose; this will make for a less substantive dish and you can add rice as a side dish. You can also substitute zucchini in place of the eggplant. This dish is excellent for a buffet and not as difficult to make as it may seem. You can also prepare this a day ahead and after it is baked, store it in the refrigerator and reheat at about 300 degrees, covered with foil. SERVES: 6-8

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Submitted 6/13/05.
Source: internet
Submitted By: Marlen
matchlessm@aol.com
MOUSSAKA Traditional