Best Kittencals Greek Moussaka Recipe Greekfoodcom Recipes

MOUSSAKA

Steps:

• First make the tomato sauce: peel and mince onions. Saute onions in 2 Tbsp oil and 2 Tbsp butter, over moderate heat, until they are soft and lightly colored (about 8 minutes). Add mush- rooms and saute. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar.
• Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally, until most of the liquid has evaporated, and the mixture is quite thick. Remove skillet from heat and let it cool completely.
• Start seasoning the eggplants: peel eggplants and slice vertically, 1/8 to 1/4 inch thick. Sprinkle lightly with salt and let sit for 30 minutes.
• Now make the Bechamel Sauce. NOTE: The Bechamel-egg-ricotta mixture will overflow all but the largest (professional size) food processors. Use a mixer or blend by hand.Place the milk in a saucepan, and heat it just until tiny bubbles appear along the edges. Remove and set aside.
• Melt the butter in 3-quart saucepan over very low heat until foamy, being careful not to brown. Slowly add the 6 Tbsp flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown.
• Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in seasonings.
• Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated.
• Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in 1 1/2 cups flour, and saute each in olive oil until it is brown on both sides.
• Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16x10 baking pan that is at least 3 inches deep, and sprinkle the bottom with a few breadcrumbs.
• Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with breadcrumbs and grated cheese. Repeat as many times as you have eggplant to last. Pour the Bechamel-ricotta sauce over the top and bake at 300 deg. F for one hour, or until a golden-brown crust has formed on top.
• Remove moussaka from oven and let it stand undisturbed 20-30 minutes; the delay allows the layers to fuse.

GREEK MOUSSAKA

Steps:

• To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.
• Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.
• Preheat the oven to 350 degrees F.
• Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.

AUTHENTIC GREEK MOUSSAKA

Steps:

• Meat Sauce:.
• Melt butter in a 3 1/2 Quart Dutch oven, sauté onion, ground chuck or lamb and garlic, stirring until brown, 10 minutes.
• Add herbs, spices and tomato sauce and stirring until it starts to boiling.
• Reduce heat and simmer, uncover, 1/2 hour.
• Halve unpaired eggplants lengthwise. Slice 1/2-inch thick.
• Place in bottom of broiler and sprinkle lightly with salt.
• Brush lightly with melted butter.
• Broil 4-inches from heat, 4 minutes per side, or until golden.
• Preheat oven to 350 Degrees.
• Make Cream Sauce.
• In medium saucepan, melt butter.
• Remove from heat and stir in flour, salt and pepper. Add milk gradually.
• Bring to boiling, stirring until thickened.
• Remove from heat.
• In small bowl beat eggs with wire whisk.
• Beat in some hot Cream Sauce mixture. Return mixture to saucepan and mix well. Set aside.
• To assemble casserole, in bottom of shallow, 2 quart baking dish (12x7x2 inches).
• Layer half of eggplants, overlapping slightly. Sprinkle with 2 Tbsp of each of grated parmesan and cheddar cheese. Stir bread crumbs into meat sauce. Spoon evenly over eggplant in casserole, then sprinkle with 2 Tbsp of each of parmesan and cheddar cheese.
• Layer rest of eggplant spices, overlapping, as before. Pour Cream Sauce over all. Sprinkle top of remaining cheese.
• Back 35 to 40 Minutes or until golden brown and top is set.
• If desired, brown top of little more under broiler, 1 minute.
• Cool slightly to serve. Cut in Squares.