Moussaka
Moussaka
Moussaka
Mousakas Patates Ke Kima (moussaka Potatoes)

Moussaka

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggplants
1/4 cups vegetable oil
3 tablespoons vegetable shortening
1 1/2 pounds lamb or beef -- ground
2 onions -- grated
2/3 cups water
2 tablespoons red wine
1 teaspoon sugar
1 teaspoon dried oregano
1 salt and pepper -- to taste
1 pinches ground nutmeg
2/3 cups dry bread crumbs
5 medium tomatoes
1 cup kasseri cheese -- grated
1/4 cups butter
2/3 cups all-purpose flour
1 1/2 cups milk
1 salt and white pepper

Peel eggplants; cut in thick slices. Sprinkle both sides of eggplant
slices with salt; let stand 1 hour. Rinse slices; pat dry with paper
towels. Heat oil in large skillet; add sliced eggplant and cook until
nearly tender. Melt shortening in a large saucepan. Add lamb and onions;
cook until lamb is done. Add wine, water, sugar, nutmeg, oregano, salt and
pepper. Simmer 10 minutes, then stir in bread crumbs. Cut tomatoes in
thick slices. Butter a large baking dish. In buttered dish, alternate
layers of cooked eggplant, cheese and cooked lamb mixture. Arrange sliced
tomatoes over final layer of lamb. Preheat oven to 350 F.
Prepare white sauce. Pour over layered mixture in baking pan. Bake 1
hour.

WHITE SAUCE: Yield: about 2 cups

Melt butter in medium saucepan. Stir in flour; cook 1 to 2 minutes.
Gradually stir in milk; continue stirring until slightly thickened. In a
small bowl, beat together eggs, salt and white pepper. Stir in about 1/4
cup hot milk mixture. Stir egg mixture into remaining milk mixture.
Stirring constantly, cook until slightly thickened.

Moussaka

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds eggplant, peeled -- sliced lengthwise
1/4 cup salt
3 tablespoons butter
2 small onion -- finely chopped
1 clove garlic -- minced
1 1/2 pounds ground lamb
1 28 oz. can whole tomato, drained, juice reserved -- coarsely
chopped
3 tablespoons tomato paste
1 teaspoon thyme
1/2 teaspoon nutmeg
1 teaspoon fresh ground black pepper
3/4 cup vegetable oil
3 egg
1 cup light cream
1 cup Parmesan cheese -- grated

Place eggplant slices in a colander, sprinkle with salt and let drain
for 30 minutes. In a large skillet, over moderate heat, melt butter and
saute onion and garlic until onion is translucent, about 5 minutes. Add
lamb and continue to cook, stirring, until meat looses it's pink color,
about 10 minutes. Add tomatoes, tomato paste, half the reserved tomato
juice, thyme, nutmeg and pepper. Bring to a simmer then remove from heat.
Pat eggplant slices dry with paper towel. In a large skillet, over
moderate heat, saute eggplant slices in 1/4 cup of the oil until
golden brown on both sides. Drain on paper towel. Preheat oven to 350 F
and lightly oil an ovenproof casserole. Place a layer of eggplant
in the bottom of the prepared casserole, covered by the meat mixture.
Continue layering, ending with eggplant, until all ingredients are used.
Cover and bake for 40 minutes. In a small bowl whisk together the eggs
and cream. Stir in the cheese. Remove casserole from oven, remove cover
from casserole and pour egg mixture over top. Return to oven, uncovered,
and bake until topping is puffed and golden, about 15 minutes.


Moussaka

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant -- sliced 1/4" thick
Olive oil
1 pound lamb -- finely diced
1 28 oz. can crushed tomatoes
2 tablespoons onion -- finely chopped
1/2 cup red wine
1 teaspoon chili sauce
4 cloves garlic -- crushed
1 teaspoon allspice
1 tablespoon chicken stock
1/2 teaspoon rosemary
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups 2% low-fat milk
4 ounces mozzarella cheese -- grated
1 tablespoon Parmesan cheese -- grated
1/2 teaspoon nutmeg

Sprinkle eggplant with salt and allow to stand for at least 30 minutes
to remove bitter juices. Wash, drain and dry on paper towel. Brush each
slice, on both sides, with olive oil. Put on baking sheet and bake at
350 F for 20 minutes or until softened. Cook lamb in a little olive oil
until it just looses it's pink color. Add chopped onion, wine, allspice,
tomatoes, stock, chili sauce, garlic and rosemary. Add crushed tomatoes
and allow mixture to cook slowly until a thick sauce is achieved, about 40
minutes. Make a roux by melting butter over medium heat, stirring in
flour and allowing to cook for a couple of minutes, do not brown. Slowly
add milk stirring constantly and keep simmering until a smooth sauce is
arrived at. Stir in both cheeses and nutmeg and season to taste.
Once both sauces and the eggplant slices are ready assemble the dish by
putting alternate layers of eggplant and tomato and lamb sauce in a baking
dish, starting with a little sauce. Finally top with the cheesy Bechamel
sauce and bake 30-40 minutes in a 350 F oven or until top is nicely
browned.

NOTES : The dish may be made in advance up to the cooking stage and
refrigerated. Allow 15 minutes longer cooking time if it's going straight
from the refrigerator to the oven.

Mousakas Patates Ke Kima (moussaka Potatoes)

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Potatoes
Butter/oil for frying
1 1/2 pounds Chopped meat
1 each Onion, med. -- chopped
3 tablespoons Butter
1 1/4 pounds Tomatoes, peeled -- strained OR
1 tablespoon Tomato paste diluted with:
1 cup Water
1 Recipe Bechamel sauce
Salt & pepper to taste
1 tablespoon Parsley -- chopped
1 cup Parmesan cheese -- grated
Bread crumbs -- toasted

Clean and peel potatoes. Cut into thin slices and fry in butter. Brown
chopped meat and onions in 3 tb. of butter, stirring to break up the meat.
Add tomatoes (or paste w/water), salt, pepper, and parsley. Cover, and
simmer until all the liquids have been absorbed. Remove from the heat. Add
one-third of the cheese and 3 to 4 Tbsp bread crumbs; mix well. Butter a
baking pan; sprinkle with bread crumbs. Spread half the potatoes into the
pan and sprinkle with cheese. Spread the chopped mat evenly over it. Layer
the remaining potatoes on top and sprinkle with more cheese. Cover with
bechamel sauce, sprinkle with the rest of the cheese and then with bread
crumbs. Drizzle melted butter on top. Bake in a preheated 350 F. oven 30
to 40 min., or until golden.

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