Ingredients
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2
-
2
-
2
-
2
-
3
-
3
-
3/4
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Moussaka,This recipe is not for the faint-hearted cook. It’s very good, and it takes a lot of work. Don’t waste it on someone who would be just as satisfied with steak and salad! This recipe is sized for a large cake pan. If you cut the recipe in half it will fit into an ordinary lasagna-size baking dish. Approximate measurement OK for eggplant, tomato mixture.,Broke this down over several days – added lasagna noodles and made a gi-normous (15 x 18) pan – so doubled tomato sauce (opted for 1/2 beef and 1/2 pork) one evening, broiled the eggplant slices and assembled the net day & sauced it with double batch of Bechamel today. used the ricotta as its own layer and folded in about a cup of crumbled Bulgarian feta and topped the pan with the Bechamel over a layer of shredded mozzarella. Not traditional but delicious and has enough structural integrity to handle freezing. Thanks for a keeper that we made into either Greek lasagna or Italian Moussaka. LOL! Thanks for posting!
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Steps
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1
Done
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First Make the Tomato Sauce: Peel and Mince Onions. Saute Onions in 2 Tbsp Oil and 2 Tbsp Butter, Over Moderate Heat, Until They Are Soft and Lightly Colored (about 8 Minutes). Add Mush- Rooms and Saute. Stir in Tomatoes, Tomato Paste, Wine, Parsley, Seasonings and Sugar. |
|
2
Done
|
Reduce Heat to Low and Simmer Uncovered, For 30-45 Minutes, Stirring Occasionally, Until Most of the Liquid Has Evaporated, and the Mixture Is Quite Thick. Remove Skillet from Heat and Let It Cool Completely. |
|
3
Done
|
Start Seasoning the Eggplants: Peel Eggplants and Slice Vertically, 1/8 to 1/4 Inch Thick. Sprinkle Lightly With Salt and Let Sit For 30 Minutes. |
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4
Done
|
Now Make the Bechamel Sauce. Note: the Bechamel-Egg-Ricotta Mixture Will Overflow All but the Largest (professional Size) Food Processors. Use a Mixer or Blend by Hand.place the Milk in a Saucepan, and Heat It Just Until Tiny Bubbles Appear Along the Edges. Remove and Set Aside. |
|
5
Done
|
Melt the Butter in 3-Quart Saucepan Over Very Low Heat Until Foamy, Being Careful not to Brown. Slowly Add the 6 Tbsp Flour, Stirring Constantly Until Smooth (3-4 Minutes), and Still Being Careful not to Let It Brown. |
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6
Done
|
Add the Milk Slowly, Whipping With a Wire Whisk. When the Mixture Is Thick and Smooth, Remove It from the Heat and Stir in Seasonings. |
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7
Done
|
Stir Ricotta Cheese Until It Is Smooth and Creamy. Gently Fold It Into the Bechamel Sauce. Stir in Beaten Eggs Until Thoroughly Incorporated. |
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8
Done
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Back to the Eggplant: Rinse Well With Cold Water; Squeeze Gently and Pat Dry. Dredge the Eggplant in 1 1/2 Cups Flour, and Saute Each in Olive Oil Until It Is Brown on Both Sides. |
|
9
Done
|
Remove and Discard Any Excess Oil That Has Risen to the Top of the Tomato Mixture. Lightly Grease a 16x10 Baking Pan That Is at Least 3 Inches Deep, and Sprinkle the Bottom With a Few Breadcrumbs. |
|
10
Done
|
Place a Layer of Eggplant in the Pan, Following With a Layer of Tomato Mixture. Sprinkle With Breadcrumbs and Grated Cheese. Repeat as Many Times as You Have Eggplant to Last. Pour the Bechamel-Ricotta Sauce Over the Top and Bake at 300 Deg. F For One Hour, or Until a Golden-Brown Crust Has Formed on Top. |
