Melitzanes Moussaka

submitted by opatennant

2-3 eggplants (depending on size of eggplants)
2-3 Tablespoons (T) salt
3-4 Tbsp of olive oil combined with equal amount of melted butter

Meat Filling:

2-3 Tbsp butter plus equal amount of olive oil for frying
2 onions, finely chopped
2 cloves garlic, minced
1 and 1/2 (3/4 kilo) of ground lamb or beef (chuck)
1 bay leaf
1 teaspoon (t) oregano
1 tsp basil
1/2 tsp black pepper
3 Tbsp parsley, finely chopped
1 large tomato, skinned and diced
1 Tbsp tomato paste (NOT sauce)
1/4 cup (c) white or red wine (I prefer white)
1/2 cup chicken stock prepared from Maggi cube
2 Tbsp dry bread crumbs

Bechamel Sauce for Topping:

3 Tbsp butter
3 Tbsp flour
1 and 1/4 cup milk
1/2 cup light cream
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp white pepper
2 egg yolks, lightly beaten

3/4 cup grated Kefalotiri cheese or substitute (e.g., Romano)

Butter and dried cracker or bread crumbs for preparing baking utensil

Preparation of Eggplant: Using a potato peeler or paring knife, partially
peel the eggplants lengthwise, leaving narrow strips of skin. Cut
eggplant in half lengthwise, then cut each half crosswise into 1/2"
slices. Salt the eggplant heavily, coating both sides, and place in
colander lined with paper towels. The salt will draw out both the acid
and the water from the eggplant, causing it to absorb less oil.
(Alternatively, eggplant can be soaked in heavily salted water.) Let
stand for at least 30 minutes or preferably for one hour. Rinse eggplant
well in cold water and pat dry with paper towels. Place eggplant on a
cookie tin in a single layer (do two batches, if necessary) and sprinkle
or brush lightly with olive oil-butter mixture. Broil briefly on each
side (3-4 minutes) until golden. Set aside. Grease a baking dish with
softened butter and coat with dry cracker or bread crumbs. Do NOT use
flour, as flour has a tendency to stick and burn.

Preparation of Meat Filling: In a heavy skillet or Dutch Oven, melt 2-3
Tbsp of butter and add an equal amount of olive oil. Saute the onions and
garlic until soft. Add meat and saute until it changes color. Add bay
leaf, oregano, basil, and black pepper. Saute for about 5-7 minutes,
stirring frequently. Pour off excess grease. Add chopped parsley and
tomatoes. Stir in the tomato paste, wine, and stock, then simmer,
uncovered, for 20-30 minutes or until most of the liquid is absorbed.
Remove from heat and allow to cool. Stir in bread crumbs.


Preparation of Bechamel Sauce In heavy saucepan or Creuset pot, melt
butter (do NOT allow to brown), then whisk in flour. Cook on low heat,
whisking constantly, for few minutes, to get rid of the raw taste of the
flour. Do NOT allow to brown or burn. Remove the pan from the heat and
gradually whisk in 1 cup of milk, stirring until flour is thoroughly
blended. Return to burner and cook on medium heat, whisking frequently,
until mixture begins to thicken. Remove from heat again and whisk in the
cream. Return to heat and cook until mixture thickens. (If mixture
becomes too thick, remove pan from burner and whisk in additional milk.
Return to heat and cook until proper consistency.) Remove from heat. Stir
in salt, nutmeg and white pepper. Whisk eggs or yolks in small bowl, then
whisk in 1/2 cup of the sauce. Add the mixture to the remaining sauce.
Stir to blend well (do NOT allow to boil). Remove from heat and assemble
moussaka.

Assembly of the Moussaka Using half of the prepared eggplant, form a
layer in the bottom of the baking dish, overlapping the eggplant
slightly. Sprinkle with some of the cheese. Spread the meat mixture over
the eggplant layer and again sprinkle with a layer of cheese. Layer the
remaining eggplant slices on top of the meat mixture and sprinkle with
another layer of cheese. Pour the bechamel sauce over the top and sprinkle
with the remaining cheese. Bake at 350-375 degrees Fahrenheit (medium
oven temperature) for 35-45 minutes or until golden brown. Let stand for
15 minutes before cutting into squares and serving.

Alternate Version:

For those of you like myself who prefer a more Middle-Eastern than
Mediterranean version of Moussaka,
substitute the following spices for the herbs in the above recipe.
In place of the oregano, basil, and parsley, use the following:

1-2 tsp of cinnamon, according to taste
1/2 tsp allspice*
1/4 tsp nutmeg
1 tsp sugar

* Better yet, use 1/2-1 tsp of Baharat, Ras el-Hanout, or Kebsa in place
of the allspice. These are all
wonderful mixtures of spices used in the Middle East. They can be used in
a variety of dishes and can sometimes be purchased from a Middle-Eastern
grocer but, if not, you can prepare your own. The number of spices used
number around 9 but can be as few as four or five. The major ingredients
include cinnamon, cloves, coriander, nutmeg, cardamom, cumin, paprika,
and black pepper. A "cheateras" or "shortcut" version of Baharat can be
made using: 1 Tbsp allspice, 1 Tbsp cinnamon, 1 and 1/2 tsp nutmeg, plus
1/2-1 tsp cloves but it is not as good as the real thing. Use only about
1 tsp of this mixture and save the remainder for other dishes.

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