Ingredients Jump to Instructions ↓


  2. Serves twelve people

  3. 2 large onions

  4. 2 Tbsp olive oil

  5. 2 Tbsp butter

  6. 2 cups minced mushrooms

  7. 3 tomatoes, peeled and pur' eed

  8. 3 Tbsp tomato paste

  9. 3/4 cup dry red wine

  10. 1/2 cup chopped parsley

  11. 1 tsp cinnamon

  12. 1 Tbsp finely chopped garlic

  13. 1 Tbsp oregano

  14. 1 tsp sugar

  15. 4 cups milk

  16. 1/2 cup butter

  17. 6 Tbsp flour

  18. 1/8 tsp nutmeg

  19. 1/4 tsp white pepper

  20. olive oil

  21. 3 lb eggplant

  22. 4 eggs, beaten

  23. 2 cups ricotta cheese

  24. 1 cup dry bread crumbs

  25. 2 cups grated kefalotyri or parmesan cheese

  26. First make the tomato sauce: peel and mince onions. Saute onions

  27. 2 Tbsp oil and 2 Tbsp butter, over moderate heat, until they

  28. 8 minutes

  29. and saute. Stir in tomatoes, tomato paste, wine, parsley, seasonings

  30. and sugar.

  31. Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring

  32. occasionally. Most of the liquid should be evaporated, and the

  33. mixture quite thick. Remove skillet from heat and let it cool

  34. completely.

  35. Start seasoning the eggplants: peel eggplants and slice vertically,

  36. 1/8 to 1/4 inch thick. Sprinkle lightly with salt and let sit for 30 minutes.

  37. Now make the Bechamel Sauce: Place the milk in a saucepan, and heat

  38. it just until tiny bubbles appear along the edges. Remove and set

  39. aside.

  40. Melt one cube butter in 3-quart saucepan over very low heat until

  41. foamy, being careful not to brown. Slowly add the 6 Tbsp flour,

  42. 3-4 minutes

  43. care- ful not to let it brown. Add the milk slowly, whipping with

  44. a wire whisk. When the mixture is thick and smooth, remove it from

  45. the heat and stir in seasonings. Cool sauce slightly.

  46. Back to the eggplant: Rinse well with cold water; squeeze gently

  47. and pat dry. Dredge the eggplant in 1 1/2 cups flour, and saute

  48. each in olive oil until it is brown on both sides.

  49. Put it all together: Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten

  50. eggs until thoroughly incorporated.

  51. Remove and discard any excess oil that has risen to the top of the

  52. tomato mixture.

  53. 16x10 baking pan that is at least

  54. 3 inches deep,

  55. and sprinkle the bottom with a few breadcrumbs. Place a layer of

  56. eggplant in the pan, following with a layer of tomato mixture.

  57. Sprinkle with breadcrumbs and grated cheese. Repeat as many times

  58. as you have eggplant to last.

  59. Pour the Bechamel-ricotta sauce over the top and bake at 300 deg.

  60. F for one hour, or until a golden-brown crust has formed on top.

  61. Remove moussaka from oven and let it stand undisturbed 20-30 minutes;

  62. the delay allows the layers to fuse.

  63. The Bechamel-egg-ricotta mixture will overflow all but the largest

  64. (professional size) food processors. Use a mixer or blend by hand.

  65. This recipe is sized for a large cake pan. If you cut the recipe

  66. in half it will fit into an ordinary lasagna-size baking dish.


Send feedback