Mousaka

Ingredients

• 3 medium-sized eggplants
• Olive oil for frying
• 2 pounds ground beef
• 4 tablespoons butter
• 3 large onions, chopped fine
• 3 tablespoons tomato paste
• 1/4 cup red wine
• 3 tablespoons chopped parsley
• 1/4 teaspoon ground cinnamon
• Salt and pepper
• 2 slightly beaten eggs
• 1 cup freshly grated Parmesan cheese
• Bread crumbs
• White sauce
• White Sauce:
• 4 tablespoons butter
• 6 level tablespoons flour
• 2 cups hot whole milk
• 1/2 teaspoon salt
• Dash of nutmeg
• 2 egg yolks, well beaten

Directions

Cut the egg plants (unpeeled) into thick slices and fry quickly in oil on each side until brown. (Add oil as needed.) Heat 4 tablespoons butter in a large skillet and saute the meat until brown. Add the onions and cook for 10 minutes longer. Add the tomato paste diluted with the wine, the parsley, cinnamon, salt and pepper.

Simmer over low heat, stirring frequently until all liquid has been absorbed. Remove from the fire and when cool, mix in the eggs. Meanwhile, combine ingredients for white sauce: Heat butter and blend in flour, stirring steadily; when bubbling slightly, add the milk slowly, stirring constantly.

Continue cooking over low heat until smooth and thickened. Remove from the heat and add salt and nutmeg. Pour the finished sauce over the beaten egg yolks, quickly stir until well combined. Grease a medium-sized square roasting pan and sprinkle with bread crumbs. Arrange alternate layers of eggplant and meat, sprinkling each layer with Parmesan and bread crumbs. Cover top with White Sauce.

(The sauce forms a thick crust on top of the mousaka.) Bake in a 375 degree oven for about 1 hour, or until the top is golden. Remove from the oven and allow to set a few minutes before serving. Cut in squares. (This will easily fill an 9 x 13 inch pan. It takes,about 1 1/2 - 2 cups of bread crumbs. In Greece it is allowed to cool almost to luke warm before serving.)

Submitted 6/13/05.
Source: Athens a la Carte
Submitted By: Joy Bowers
ebowers@matnet.com
Mousaka