medtran49
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This is based on a David Rosengarten/Taste recipe but I have changed it a bit for our tastes, as well as technique a little.
Craig likes lots of sauce on the side. If you don't like a lot of extra sauce, the recipe for that can be cut in half.
We also serve tzatziki with our moussaka. Use your favorite recipe if you want that.
Ground round can be sustituted for the lamb if desired.
Makes 4 to 6 servings depending on appetite.
INGREDIENTS
2 or 3 eggplants, weighing at least 3 pounds in total
3 Tbsp olive oil, plus a little more to brush eggplant slices
SAUCE
1 medium onion, chopped
2 medium garlic cloves, chopped
One 28 ounce can crushed tomatoes in puree
2 tsp dried oregano
1/4 tsp ground cinnamon
2 Tbsp red wine vinegar
Salt and pepper
LAMB
1 pound ground lamb
1 medium onion, chopped
2 medium garlic cloves, chopped
1/4 cup dry white wine
1 pinch grated/ground nutmeg
Salt and pepper
BECHAMEL
3 Tbsp unsalted butter
3 Tbsp flour
1-1/2 cups hot milk
1 pinch grated/ground nutmeg
Salt and white pepper
3 large eggs
TOPPING
2 Tbsp unsalted butter, softened
6 Tbsp fresh bread crumbs
2/3 cup grated Mizithra, Kefalotyri or Pecorino Romano cheese
9x9 pan
DIRECTIONS
Preheat oven to 375 F. Rinse and dry eggplants. Prick skin with fork tines several times. Rub a little olive oil onto skin. Place eggplants on a foil lined baking sheet and bake until they soften, 30 to 35 minutes. Turn several times. Cool and cut into 1/2 inch slices. Lightly brush slices with olive oil and lightly sprinkle with salt and pepper. I remove the skin at this point but that is optional.
Prepare tomato sauce while eggplant is baking. In a medium saucepan, heat 1 Tbsp of olive oil over medium heat. Add onions and sautee until almost tender. Add garlic and cook 2 minutes more. Add tomatoes, crushing any large pieces, and remaining sauce ingredients. Bring to a boil, reduce heat and simmer uncovered, for 25 minutes. Set aside.
For the lamb, heat 1/2 Tbsp olive oil over medium high heat. Add onions and sautee until almost tender. Add garlic and cook 2 minutes more. Add the lamb and brown, breaking up as necessary. Once lamb is brown, add the wine, bring to a boil and cook until wine has evaporated. Add nutmeg, salt and pepper. Stir in 3/4 cup of tomato sauce, bring to a boil, reduce heat to a low simmer, cover and cook for 30 minutes, stirring occasionally.
Make the bechamel. In a medium saucepan over medium heat, melt the butter, then whisk in flour. Cook for 2 minutes, whisking constantly. Add about 1/3 of the milk, whisking constantly. Continue to add milk slowly, whisking constantly so no lumps form. Reduce heat to low simmer and cook for 25 minutes, stirring occasionally. Add salt, white pepper and nutmeg. Let cool slightly.
Whisk the eggs in a mixing bowl, then whisk in a spoonful of bechamel, repeat. Add the egg mixture to the remaining bechamel, whisking constantly. Set aside.
Heat oven to 350 F. Spray pan with cooking spray or line with foil. Sprinkle 2 Tbsp bread crumbs on bottom of pan. Cover bottom of pan with eggplant slices. Drain as much grease from lamb mixture as possible. Spread lamb mixture on top of eggplant slices. Sprinkle half the cheese on top of the meat, then half of the remaining bread crumbs. Add the bechamel, then remaining cheese, then remaining bread crumbs. Dot with butter. Bake for 45 minutes uncovered. Top should be browned. Cool slightly, then serve with extra sauce on side if desired.
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