Moussaka

Moussaka
Moussaka might be just the Mediterranean recipe you are searching for. One serving contains 485 calories, 13g of protein, and 36g of fat. This recipe serves 12. A mixture of eggs, flour, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert.

Instructions

1
First make the tomato sauce: peel and mince onions.
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Tomato SauceTomato Sauce
OnionOnion
Ground MeatGround Meat
2
Saute onions in 2 Tbsp oil and 2 Tbsp butter, over moderate heat, until they are soft and lightly colored (about 8 minutes).
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ButterButter
OnionOnion
Cooking OilCooking Oil
3
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.
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Tomato PasteTomato Paste
SeasoningSeasoning
TomatoTomato
ParsleyParsley
SugarSugar
WineWine
4
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.
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EggplantEggplant
SeasoningSeasoning
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Frying PanFrying Pan
5
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.
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Ricotta CheeseRicotta Cheese
SauceSauce
SaltSalt
EggEgg
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Food ProcessorFood Processor
BlenderBlender
6
Place the milk in a saucepan, and heat it just until tiny bubbles appear along the edges.
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MilkMilk
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Sauce PanSauce Pan
7
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.
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ButterButter
All Purpose FlourAll Purpose Flour
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Sauce PanSauce Pan
8
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.
Ingredients you will need
Ricotta CheeseRicotta Cheese
SeasoningSeasoning
Olive OilOlive Oil
EggplantEggplant
All Purpose FlourAll Purpose Flour
SauceSauce
WaterWater
EggEgg
MilkMilk
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WhiskWhisk
9
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.
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BreadcrumbsBreadcrumbs
TomatoTomato
Cooking OilCooking Oil
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Baking PanBaking Pan
10
Place a layer of eggplant in the pan, following with a layer of tomato mixture.
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EggplantEggplant
TomatoTomato
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Frying PanFrying Pan
11
Sprinkle with breadcrumbs and grated cheese. Repeat as many times as you have eggplant to last.
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BreadcrumbsBreadcrumbs
EggplantEggplant
CheeseCheese
12
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.
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Ricotta CheeseRicotta Cheese
SauceSauce
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OvenOven
13
Remove moussaka from oven and let it stand undisturbed 20-30 minutes; the delay allows the layers to fuse.
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OvenOven
DifficultyExpert
Ready In4 hrs, 10 m.
Servings12
Health Score11
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