Moussaka

By Nalli

One of our favorites in late summer when the eggplant are finally ready! I seem to use every pot we have and it takes time to cook and organize, but it is worth it!! We freeze left overs to use later on in the Fall. I found this recipe in our Victory Garden Vegetable Cook Book.

Ingredients

• 5-6 lb eggplant peeled and sliced into 50 cent size pieces (salt and drain in colander for 20 minutes)
• Salt and freshly ground pepper
• 6 tbsp. Oil
• 7 tbsp. Butter
• 2 cups chopped onions
• 3 lbs lamb (or a combination of lamb, beef, poultry)
• 2 tsp chopped garlic
• 4 cups peeled, seeded, and chopped tomatoes (or 3 cups tomato sauce)
• 1 tbsp. Tomato paste (omit if using sauce)
• 1/2 tsp. Rosemary
• 1 tsp. Dill
• 4 eggs
• 1 1/4 cups grated Romano cheese
• 1/2 cup bread crumbs
• 1/2 cup flour
• 3 cups milk
• 4 egg yolks

Details

Servings 8

Preparation

Step 1

Brush slices with approximately 4 tablespoons of the oil, and broil until lightly browned on each side. Heat the remaining oil and 1 tablespoon of the butter in a large sauté pan. Add the onions and cook until soft and lightly browned. Add the meat and garlic, and cook until the meat loses color. Drain the fat from the pan. Add the tomatoes and tomato paste (or tomato sauce), herbs, and season with salt and pepper. Cook over moderately high heat until thickened and reduced. Beat the eggs. When the meat has slightly cooled, add the eggs and 3/4 cup of the cheese. Oil (spray) a 11 x 16 inch or 10 x 15 inch pan.Sprinkle with bread crumbs. Put 1/3 of the eggplant in the pan, cover with 1/2 of the meat sauce, follow with another layer of eggplant, then remaining meat sauce and top with the remaining eggplant.
Make a bechamel sauce:
Melt 6T. butter, stir in the flour, and cook for 2 - 3 minutes. Whisk in the milk, bring the sauce to a boil, reduce the heat, and simmer for 10 min. whisking to smooth. Add remaining cheese and season to taste. Beat in the egg yolks, stir a small amount of the hot sauce into the yolks to warm them, then whisk the yolk into the sauce. Pour over the eggplant, and bake in preheated 350 degree oven for 45 - 60 minutes.
I add a layer of sliced parboiled potatoes between the eggplant layers.
Let sit for 5 minutes to firm. Cut into squares. Serve with a green salad.