TRADITIONAL MOUSSAKA

Traditional Moussaka image

I was literally brought up on this dish!! I can remember having this dish at least 8-10x a year growing up! It was alway's w/ lots of family and friends! We would all gather round, have the moussaka, some type of roasted meat- usually lamb, tons of side dishes/salads and then a table load of desserts... At the end of the nite,...

Provided by Didi Dalaba

Time 2h40m

Number Of Ingredients 25

Ingredients

VEGETABLES
2 medium eggplant (scrubbed and dried)
6 medium potatoes (scrubbed and dried)
MEAT SAUCE
1 lb ground beef
2 Tbsp olive oil
1 large onion diced
2 Tbsp fresh parsley diced
1/4 c white wine
2 clove garlic crushed
16 oz or (2) 8-oz cans tomato sauce
1 1/2 tsp cinnamon
2 tsp dried oregano
salt & peppr to taste
BECHAMEL SAUCE
4 c milk (any kind)
1 stick butter or margarine
10 Tbsp flour (never measured differently, just went by what mama said)
4 eggs beaten
1/8 tsp nutmeg
1/2 c parmesan or romano cheese grated
salt and pepper to taste
EXTRAS
1/2 c parmesan or romano cheese divided (1/4c + 1/4c) to sprinkle over veggies
1/2 c olive oil for basting

Steps:

1. Scrub and dry both eggplants and potatoes. In a large bowl fill with water, and add 2-3 Tbls of lemon juice to keep both the potatoes and eggplants from discoloring. Set aside. Slice the eggplants into slices. Add to the lemon water till done slicing.
2. In a preheated 425F oven, on an aluminum foiled baking sheet, baste the bottom of the aluminum foil with olive oil. Lay the eggplant slices on the baking sheet. Baste the eggplant slices with olive oil, sprinke with salt and pepper. Bake for 16-20 till golden. Remove unto paper lined plate.
3. Repeat with potato slices.
4. Meanwhile, as potato slices are baking, start your meat sauce. In a skillet, add your oil, heat, and then add your ground beef, breaking up into small pieces, drain excess grease. Once ground beef is no longer pink, add your onions. Add the rest of your spices, herbs, wine and simmer for 2-3 more minutes, add your tomato sauce. Stir thoroughly and simmer for a couple of more minutes, (sauce will be thick) turn off heat. Set aside.
5. Potatoes should be done at this point. Remove unto paper lined plate. Let cool till be able to handle. In a 15 x 10 pan ( can use 13 x 9, won't be able to use all the bechamel sauce, no worries). Spray your pan with non-stick baking spray. Lay potato slices overlapping onto bottom of pan. Make sure potatoes are overlapping, this is the crust. Sprinkle 1/4 cup of cheese over potatoes.
6. Once potatoes are in place, add the eggplant. You can just add but don't have to overlap the eggplant. Once vegetables are in place. Press down using the palm of your hand, and then add another 1/4 c of cheese.
7. Pour the meat sauce over veggies, spread sauce to very edge of pan. Set aside.
8. In a bowl, beat your eggs and set aside. Start your bechamel sauce. In a saucepan, melt your butter. Blend in your flour using a whisk.
9. Gradually add milk stirring constantly until mixture is thick and smooth.
10. Remove from heat, temper with the beaten eggs. Add tempered egg mixture back into the bechamel saucepan, and stirring constantly, heat mixture for 2-3 more minutes.
11. Turn off heat, add the 1/2c of cheese mixture and the nutmeg spice, salt and pepper if desired.
12. Pour bechamel sauce over meat/veggie mixture. Bake in a preheated 350F oven for 35-45 minutes till lightly golden.
13. Remove from heat, let rest for at least 15 minutes (I know, trust me it's hard ;-) ) and then cut into squares, serve with side of choice and be ready for total "ummmmm's" from EVERYONE!!! Enjoy!!!