Looking for another one-dish meal – something that only needs a small salad, a slice of crusty bread and maybe a glass of red wine to round it out? Of course you are. So, let's talk about moussaka (pronounced; mü sa kä), sometimes known as Eggplant Casserole. It's often associated with Greek cuisine, but dishes very similar to this appear across Mediterranean tables. And if you love eggplant, you have another friend indeed.
One of the reasons I like this particular recipe is because it calls for baking the eggplant instead of frying it. That reduces the calories a bit and there's one less pan on the stovetop to juggle. You can prepare the eggplant and meat sauce ahead of time, but make the béchamel topping just before assembling the dish. This dish can also be cooked, cooled and frozen whole. When you want to serve it, there's no need to thaw it. Just pop it in a 350˚ oven until it's warm in the center. (You can test this by inserting a butter knife and then feeling the blade's temperature after withdrawing it.)
Someone suggested to me once that the topping is too rich – all those eggs and milk in addition to the meat and vegetables. My response to that is two-fold. First, remember you're making 12 servings. That comes out to half an egg and less than one third of a cup of milk for each. Second, you can reduce the amount of béchamel you make. Just be sure to reduce the ingredients proportionately. Or, eat more salad and less moussaka!
On to the recipe…
Moussaka
Ingredients:
2 medium eggplants, about 1 pound each, peeled and sliced ¼ inch thick
½ tbs. salt
1 c. freshly grated Parmesan cheese
½ c. olive oil
Meat Sauce:
2 yellow onions, peeled and chopped
2 tbs. olive oil
2 lbs. lean ground beef or lamb
1 tsp. salt
3 c. high quality marinara/spaghetti sauce
cinnamon to taste
Topping:
1/3 c. butter
½ c. flour
1 quart milk
1 tsp. salt
¼ tsp. nutmeg
½ c. freshly grated Parmesan cheese
6 eggs, beaten
Method:
1) Peel and slice the eggplants. Sprinkle with the salt. Place in a colander to drain for ½ hour.
2) Heat a large fry pan. Add 2 tbs. olive oil and the onions. Saute until the onions are clear. Add the meat. Saute until the meat begins to brown. Add the salt and marinara sauce. Simmer for 30 minutes, uncovered. Taste for optional cinnamon and stir in the cheese. Set aside.
3) Rinse the eggplant slices and pat dry with paper towels. Pour the ½ cup olive oil onto a large baking sheet and dip the slices in it, coating both sides. Arrange the slices on the sheet and bake at 425˚ for 30 minutes, turning once. The slices should be tender.
4) Prepare the topping by melting the butter in a small fry pan. Stir in the flour, making a roux. Cook for 5 minutes, stirring constantly. Heat the milk in a saucepan and stir in the roux, using a wire whisk. Slowly stir in 1 cup of the hot sauce into the beaten eggs to temper, using a wire whisk. Stir this mixture back into the saucepan and stir the whole over medium heat until it is thick and rich. Grate nutmeg over the sauce and stir gently.
5) Arrange ½ of the eggplant in the bottom of a 9 x 13-inch baking pan and top with the meat mixture. Place the remaining eggplant slices on top and pour the topping over all. Sprinkle the cheese on top and bake at 350˚ for one hour. Let the pan stand on top of the stove, or on a heat resistant surface for 20-30 minutes. Cut into squares to serve. This dish is served warm, not piping hot.
Serves 10-12
And of course, any leftovers can be refrigerated, or frozen. Those microwaveable lunches your co-workers heat up are going to look pretty sad compared to your moussaka.
Now it's time for the What's for Dinner Café to officially open its doors for the evening. Come on in, grab a beverage, put your feet up and join the conversation. Please share a favorite recipe or tell us what's for dinner at your house tonight.