Moussaka
This classic Mediterranean dish is true comfort food. This cream sauce is a little less heavy than many moussaka recipes.
Ingredients
- Meat Sauce:
- 1/4 cup 2 oz. unsalted butter
- 2 onions chopped
- 4 cloves garlic finely minced
- 2 tsp. ground cinnamon
- 1-2 tsp. dried oregano
- 1 lb. ground minced lamb
- 1 cup tomato puree or 2-3 fresh large tomatoes peeled, seeded and diced
- 2 Tbs. tomato paste
- 1/2 cup dry red wine
- 4 Tb. chopped fresh flat-leaf Italian parsley
- Salt and freshly ground pepper
- Cream Sauce
- 2 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp. freshly grated nutmeg
- Salt and freshly ground pepper
- 4 eggs lightly beaten
- 1 cup ricotta cheese
- 1/3 cup grated kasseri or Parmesan cheese
Instructions
- Peel eggplants and cut into 1/3" slices. Sprinkle with salt and set aside in a large colander for 1-2 hours. Pat slices dry with paper towel and squeeze out any excess moisture
- Add oil to 1/2" deep in large sauté pan. Add eggplant slices and fry, turning once, until lightly browned . Remove to paper towel to drain. (Alternatively, brush slices with oil, sprinkle with pepper and bake for 10-15 minutes at 400 degrees.
- For meat sauce, heat butter in large sauté pan over medium heat. Add onions and garlic and sauté until tender and translucent, about 10 minutes. Add meat and saute until it loses its color, about 10 minutes. Add cinnamon, oregano, tomato puree, tomato paste and wine, simmer until most of liquid is absorbed, about 15 minutes. Add parsley and season to taste with salt and pepper.
- To make cream sauce, warm milk in small saucepan. In large saucepan melt butter. Stir in flour and cook, stirring constantly for 2-3 minutes. Slowly stir in hot milk and continue stirring until mixture thickens and comes to a boil. Remove from heat and stir in nutmeg, salt and pepper to taste. Beat in the eggs and ricotta. Set aside.
- Preheat oven to 375 degrees. Combine grated cheese and bread crumbs in bowl. Lightly oil 4 qt. casserole. Sprinkle with remaining crumbs and top with half of remaining eggplant. Pour on remaining meat sauce and top with remaining eggplant. Pour cream sauce evenlky6 over all.
- Bake until golden and top is set, but still slightly quivery, 45-60 minutes. If top is browning too quickly, cover with foil. Remove from oven and let stand 15 minutes. Cut into squares.
- Serves 8.
