This is one of the world's classic dishes. The version here is based on a Greek version. It's still more or less traditional, using lamb, olive oil, and the spices I've always associated with this dish. However, I'm broiling the eggplant instead of frying it, which cuts down the grease considerably, and I played with the ingredients slightly. I liked the results; you and your guests probably will too.

This was actually more time consuming than difficult. Don't get scared by the three parts. All that means is that you can break things out and do them ahead of time or, if you're cooking with someone else, you can each take one of the sauces. However, I suggest printing out the recipe before you start and reading it through. With one person doing all the cooking, it should take you about an hour to put together and another to bake. It's really worth this! The results will make you wonder why you'd ever bother buying this in a restaurant when you can make something better. Not to mention, you'll impress your guests.

Moussaka has three parts. Each part is prepared separately, then the whole dish is layered together and baked. The three parts are: the eggplant, the white sauce, and the red sauce. When you layer things at the end you'll also need bread crumbs and cheese.

1. The Eggplant
   • 3 Medium or 2 large and 1 medium eggplants - they shrink when you cook them. Get more than you think you need.
   Cut the ends off the eggplants. Peel stripes all around the eggplants, lengthwise. Slice 2/3 in thick, crossways (so you get round slices). Spread about 2 tbsp olive oil in a metal 13x9x2 type pan. Put slices in. Turn over so oil is on both sides. Sprinkle with salt/pepper. Broil on LOW (if you have that) or about 8 inches from broiler (if you don't). Turn when the first side is browned. You'll need to do several batches. It's nice if you have 2 pans. While eggplant is cooking, make the sauces.
   
   
2. The White Sauce
   In a saucepan over medium heat mix together:
   • 6 Tbsp butter
   • 6 Tbsp flour
   Whisk for a couple minutes until well blended, slowly add:
   • 3 cups milk (I used 1 cup half & half for 1 cup milk, since I used lowfat milk)
   Gently bring to a boil, stirring, and simmer couple minutes. Whisk a cup or so of this mixture into:
   • 3 eggs, well beaten
   Whisk the egg mixture back into the saucepan. Bring up to a gentle simmer, whisking until thick. Do not leave! It will burn. And do not boil, or the sauce will scramble. Add:
   • good grating of nutmeg - maybe a half teaspoon.
   • dash Tabasco Sauce
   • salt to taste, if your butter was unsalted
   Let the white sauce cool. It should be quite thick. Note that the white sauce can be prepared a day ahead of time and refrigerated. (It didn't need to cool much.)
   
   
3. The Red Sauce
   Brown well together in heavy frying pan:
   • 2 Tbsp peanut or corn or olive oil
   • 2 lbs ground lamb.
   Dump into another dish. Drain some of the grease, leaving about 2 Tbsp. Add:
   • 1-2 large onion, chopped
   • 3 cloves garlic, chopped
   Saute, stirring frequently, until onion is golden. Add meat back. Add:
   • 8 oz. tomato pasta sauce, chunky, with basil and such
   • 14 oz can diced tomatoes
   • 1/2 tsp cinnamon
   • tsp dried leaf oregano or tbsp fresh
   • Tbsp chpped parsley
   • Tbsp chopped mint
   • bit of salt and pepper
   • 1/2 cup red wine would be really good in this!
   Simmer gently until quite thick. The red sauce can be prepared well ahead of time, and keeps well refrigerated.
   
   
4. Assembling the Moussaka
   The parts of the Moussaka are:
   • Eggplant
   • White Sauce
   • Red Sauce
   • 1 cup coarse dry bread crumbs
   • 2 cups Mozzarella or other white cooking cheese
   • 1/2 cup Parmesan or Romano cheese, optional
   Oil a glass 13x9x2 pan using 2 Tbl olive oil. Put about 1/3 of the eggplant on the bottom in a solid layer. Spread 1/2 of the meat mixture on top. Spread 1/3 of white sauce over meat. Sprinkle with 1 cup cheese, 1/3 cup crumbs. Repeat this set of layers. Then put in a layer of the rest of the eggplant, the rest of the white sauce and cover with the rest of the crumbs. Garnish top with a sprinkle of red chile or paprika. Dot with butter. Bake at 350 degrees for an hour, or until browned on top and bubbly. One of the source recipes mentioned: Serve with a green salad, good bread and a bottle of light red wine. Greek Retsina wine is an acquired taste, but quite wonderful with this.

(My old house really looked like that in the winter!)

Got any comments? Send me some

Provider: MV Communications, Inc.

Last Modified: 3 August 2006