Moussaka - Another Version

Greek Vegetable

Ingredients

  • Moussaka
  • 3 medium eggplants
  • salt
  • olive oil
  • MEAT SAUCE
  • 1 Tbsp Olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 lb lean ground beef or lamb
  • 6 oz can tomato paste
  • 1 cup red wine
  • 1 cup water
  • 1/2 cup fresh parsley, chopped
  • 1/4 tsp sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • salt and pepper
  • 1 cup grated kefaloitiri or Parmesan cheese
  • 1/2 cup bread crumbs
  • CUSTARD TOPPING
  • 4 eggs
  • 1/2 cup flour
  • 2 cups cold milk
  • 2 cups hot milk
  • 1/2 tsp grated nutmeg
  • salt and pepper
  • extra grated cheese for sprinkling

Directions

TO PREPARE THE EGGPLANT: Slice eggplant into 1/3 inch slices. Brush lightly with olive oil, sprinkle lightly with salt and broil until browned on each side. Set aside. PREPARE THE MEAT SAUCE: Heat the oil in a medium-sized pot over medium high heat. Saute the onion and garlic until tender. Add meat and continue to saute until meat is lightly browned. Drain off fat. Stir in tomato paste, wine, water, parsley, sugar, cinnamon, nutmeg, salt, and pepper. Simmer uncovered for 20 minutes or so until most of the liquid is absorbed. Remove from heat and allow to cool. Stir in cheese and half of the bread crumbs; set aside.

TO PREPARE THE CUSTARD TOPPING: Beat eggs in a large saucepan. Add flour gradually, beating continuously until smooth. Stir in cold milk. Slowly add hot milk, stirring constantly. Cook over medium heat stirring constantly with a wire whisk, for 10 to 15 minutes or until mixture is thick. Remove from heat, stir in nutmeg, salt, and pepper. Set aside.

TO ASSEMBLE: Lightly grease a casserole pan measuring about 9"x12"x2 1/2". Sprinkle the bottom with the remaining bread crumbs. Arrange a layer of eggplant over the bread crumbs, cover with half the meat sauce, sprinkle with cheese. Put down another layer of bread crumbs, cover with remaining eggplant, top with remaining meat sauce. Pour the custard sauce over the top and sprinkle with a final layer of cheese.

Bake in a preheated 350 degree oven for 35-45 minutes or until the top turns golden brown. Remove from oven and set for 10 minutes. Cut into squares for individual servings.

ADD TO THE GUSTO: Sliced zucchini or potatoes may be alternated with eggplant slices. Cut zucchini into 1/3 in slices, potatoes into 1/4 inch slice. Brush with oil and broil lightly before assembling the moussaka.



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Submitted 6/13/05.
Source: internet
Submitted By: Marlen
matchlessm@aol.com
Moussaka - Another Version