Apr. 9th, 2016

cissalj: (scribe)
This is our current moussaka recipe. It's based on the recipe in the Victory Garden cookbook, but cut in half and with some additional embellishments. I have not yet tried subbing chicken broth for the milk in the white sauce layer, but have read that that makes it very excellent indeed.

Also, we tend to have a mix of parm, romano, and maybe asiago cheeses in our ground hard cheese, and we use what we have.

Moussaka- makes 6-8 servings (definitely 8 if you add the potato layer; reheats wonderfully, esp in the microwave)

2.5-3 pounds eggplant*
Salt and pepper
Spray oil

0.5 tablespoon Olive oil
1 tablespoon butter
1-2 onions, chopped
1.5-2 pounds ground lamb**
1 tsp chopped or minced garlic (garlic press fine)
3 cups tomato sauce or crushed- 28 oz can fine
0.5 cups red wine
0.5 teaspoons rosemary***
1 teaspoon dill***
2 eggs
6 tablespoons grated romano cheese
0.25 cups bread crumbs

3 tbsp butter
0.25 cups flour
1.5 cups milk****
0.25 cups romano cheese
2 egg yolks OR 1 egg

Set oven to 350F

Wash the eggplant, slice it, and salt it on both sides. Allow to drain for 30 min to 1 hour.

Wipe off moisture and salt, spray with spray oil if you like, and broil until browned on both sides.

Heat olive oil and 1 tablespoon butter in a large sauce pan. Saute chopped onions until soft. Add ground meat and garlic and cook until browned. Drain fat if necessary.

Add tomatoes, wine, and herbs/spices. Simmer until reduced. Let cool some.

Beat 2 eggs. Add them and 6 tbsp romano cheese to the meat mixture.

Spray 9x13 pan with spray oil. Scatter bread crumbs on bottom.

Put 1/3 to 1/2 eggplant in pan. Cover with half the meat sauce. Put another 1/3 eggplant (or potatoes) in pan; cover with remaining meat mix. Add final layer of eggplant.

Make b├ęchamel sauce: melt 3 tbsp butter and mix in flour. when cooked, add milk or stock; cook till thickened. whisk in remaining cheese and egg. Pour over casserole.

Bake at 350F for 45-60 min. Allow to sit for 15 min before slicing.

*More is OK. If less, add 1.5 pounds or so of boiled potatoes to the layering, cut similarly.

** We usually use 1 pound ground lamb and 1 pound ground beef; you can use all ground beef especially if you have lamb fat to saute it in.

*** and/or 0.5 teaspoon cinnamon, and add parsley and basil at the end

**** Or chicken stock

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