When the Supper Club celebrated Greece, one of the readers requested the recipe for the moussaka. This is a little late, but I did get the recipe from Janis, and permission to post. For the whole Greek meal, you can check out the June post.
4 large Eggplants, peeled and sliced
Kalamata Olive Oil – as needed – approximately 1 cup
2 large Yellow Onions chopped fine
1 pound of lean ground Lamb from Whole Foods
1 pound of lean ground Beef (90% or better)
4 cups of homemade Tomato Sauce (made with onion, garlic, basil and mint)
2 Tablespoons of Parsley
Salt & Pepper to taste
1 cup of your favorite Old Vine Zinfandel wine
½ cup Sour Dough Breadcrumbs (toasted)
1 cup of Parmesan cheese
½ cup of Feta Cheese
2 Tablespoons of Allspice
3 Tablespoons of Cinnamon
1 Tablespoon of Nutmeg
1 Tablespoon Grey Sea Salt from Normandy
1 Tablespoon of a mixture of freshly ground Black, Red & Green Peppercorns
12 Tablespoons of Butter
12 Tablespoons of Flour
1 large Shallot minced
1 Teaspoon of Nutmeg
Salt & Pepper to taste
3 cups of Whole Milk
3 cups of Light Cream
2 cups of Parmesan Cheese
¾ cup of Feta Cheese
¾ cup of Gruyere Cheese
- Brush eggplants lightly with olive oil on both sides.
- Place on cookie sheet and bake until tender – approximately 20 minutes turning once half way through cooking process.
- Sauté chopped onions in small amount of olive oil till tender and just starting to brown. Season to taste with salt & pepper.
- Add ground lamb and beef. Cook thoroughly.
- Add tomato sauce, wine, 1/4 cup of the toasted breadcrumbs, parsley, and seasonings. Allow to simmer until liquid is reduced by half.
- Taste and adjust seasonings to your taste.
- While the meat mixture is reducing prepare the Béchamel Sauce.
- Melt butter in large sauce pan.
- Add shallots, nutmeg, and salt and pepper. Cook until shallots are translucent.
- Add floor and cook flour until thoroughly cooked. (It will be a light golden brown.)
- Add milk and cream. (I preheat them in a Pyrex measuring cup in the microwave to hasten the process.)
- Mix the eggs and temper them with approximately half cup of sauce. Then add tempered eggs to sauce mixture.
- When the sauce has cooked, thickened to the ribbon stage, add the cheese.
- I added each cheese, one at a time. Stir constantly until all the cheese has melted.
To assemble dish:
- Lightly oil a very large casserole dish.
- Spread the remaining quarter cup of breadcrumbs along bottom of baking dish.
- Place one layer of the eggplant, slightly overlapping to cover bottom of dish.
- Layer half of the meat mixture.
- Sprinkle the meat mixture with ½ cup of Parmesan & ¼ cup of Feta cheeses.
- Place the remaining eggplant in a layer on top of the meat mixture.
- Layer the remaining half of the meat mixture.
- Sprinkle the meat mixture with remaining ½ cup of Parmesan & ¼ cup of Feta cheeses.
- Cover the meat & cheese layer with the Béchamel sauce. The Béchamel layer will be approximately one inch thick.
- Bake at 350 for approximately 45 minutes until top is golden brown.
- Allow to sit for approximately 5 minutes before serving.