Moussaka

Name: Moussaka
Yield: 12
Ingredients: MEAT SAUCE; 2 Tbsp butter; 1 1/2 lb ground chuck or ground lamb; 1/2 tsp oregano, dried; 1/2 tsp cinnamon; dash(es) freshly ground black pepper; 1 c onion, finely diced; 1 clove garlic, crushed; 1/2 tsp sweet basil, dried; 1 tsp kosher salt; 16 oz tomato sauce; BECHAMEL SAUCE; 2 Tbsp butter; 3 Tbsp all purpose flour; 1/2 tsp kosher salt; 2 c milk; 2 large eggs; 1 c parmigiano-reggiano, grated; 2 Tbsp dry bread crumbs; EGGPLANT; 2 eggplants; kosher salt for sprinkling; 1/2 c butter, melted

By Marsha Gardner
@mrdick1950

Anna a native Greek stayed with our family for a couple of weeks while ministering at our church. She prepared Moussaka for us. She also put several in the freezer along with other Greek goodies before she left.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Ingredients

MEAT SAUCE
2 Tbsp

butter
1 1/2 lb

ground chuck or ground lamb
1/2 tsp

oregano, dried
1/2 tsp

cinnamon
dash(es)

freshly ground black pepper
1 c

onion, finely diced
1 clove

garlic, crushed
1/2 tsp

sweet basil, dried
1 tsp

kosher salt
16 oz

tomato sauce
BECHAMEL SAUCE
2 Tbsp

butter
3 Tbsp

all purpose flour
1/2 tsp

kosher salt
2 c

milk
2 large

eggs
1 c

parmigiano-reggiano, grated
2 Tbsp

dry bread crumbs
EGGPLANT
2

eggplants
·

kosher salt for sprinkling
1/2 c

butter, melted
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How to Make Moussaka

Step-by-Step

MEAT SAUCE:
In hot butter in 4 quart Dutch oven, saute` onion, chuck or lamb and garlic, stirring until brown, 10 minutes. Add herbs, spices and tomato sauce; bring to boil, stirring often. Reduce heat; simmer uncovered, 1/2 hour.
EGGPLANT:
Halve unpared eggplant lengthwise; then slice across into 1/2 inch thick slices. Place in broiler pan; sprinkle lightly with salt. Brush lightly with melted butter. Broil 4 inches from heat, 4 minutes per side, or until golden.
BECHAMEL SAUCE:
In a medium saucepan melt butter; remove from heat and stir in flour, salt and pepper. Add milk gradually. Bring to a boil, stirring until mixture is thickened. Remove from heat. In a small bowl, beat eggs with a wire whisk. Beat in some hot cream sauce to eggs; return mixture to saucepan. Mix well and set aside.
Preheat oven to 375-degrees.
ASSEMBLY:
In the bottom of 9"x13" baking dish, layer 1/2 of the eggplant, overlapping slightly. Sprinkle with 3 tablespoons grated Parmesan.
Stir bread crumbs into meat sauce; spoon over eggplant in casserole, sprinkle with 3 tablespoons cheese. Layer rest of eggplant, overlapping as before. Pour cream sauce over all. Sprinkle top with remaining cheese.
Bake 35-40 minutes or until golden brown and top is set. If desired, brown top a little more under broiler for 1 minute; cool slightly to serve. Cut into squares.