Moussaka
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A favorite Greek dish is Moussaka - a casserole of eggplant, ground lamb, tomato sauce, cheeses, and herbs. It's a complete meal, inexpensive and perfect for informal dinners. Beef lovers may prefer their Moussaka make with ground chuck instead of lam. Serve with green salad, hard rolls or Greek bread. Moussaka can be baked a day early, refrigerated, and reheated just in time for serving.
INGREDIENTS
MEAT SAUCE
2 tablespoons butter or margarine
1 cup finely chopped onion
1-1/2 pounds ground lamb or chuck
1 clove garlic, crushed
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon cinnamon
1 teaspoon salt
Dash of pepper
2 (8-ounce) cans tomato sauce2 eggplants, (1-pound-4-ounce) size, washed and dried
Salt
1/2 cup butter or margarine, meltedCREAM SAUCE
2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon salt and dash of pepper
2 cups milk
2 eggs1/2 cup grated Parmesan cheese
1/2 cup grated Cheddar cheese
2 tablespoons dry bread crumbsMEAT SAUCE - In hot butter in a 3-1/2 quart Dutch oven, sauté onion, lamb or chuck, and garlic, stirring until brown - about 10 minutes. Add herbs, spices, and tomato sauce; bring to boiling, stirring. Reduce heat; simmer, uncovered, 1/2 hour.
Have unpared eggplant lengthwise; slice crosswise, 1/2-inch thick. Place in bottom of broiler pan; sprinkle light with salt; brush lightly with melted butter. Broil, 4-inches from heat, 4 minutes per side, or until golden.
MAKE CREAM SAUCE - In medium saucepan, melt butter. Remove from heat; stir in flour, salt, and pepper. Add milk gradually. Bring to boiling; stirring until mixture is thickened. Remove from heat.
In small bowl, beat eggs with wire whisk. Beat in some hot cream sauce mixture; return mixture to saucepan; mix well; set aside.
Preheat oven to 350 degrees.
TO ASSEMBLE - In bottom of a shallow 2-quart baking dish (12 x 7-1/2 x 2-inches), layer half of eggplant, overlapping slightly; sprinkle with 2 tablespoons each grated Parmesan and Cheddar cheese. Stir bread crumbs into meat sauce; spoon evenly over eggplant in casserole; then sprinkle with 2 tablespoons each Parmesan and Cheddar cheese. Layer remaining eggplant slices, overlapping, as before. Pour cream sauce over all. Sprinkle top with remaining cheese.
Bake 35 to 40 minutes, or until golden brown and top is set. If desired, brown top a little more until broiler - about 1 minutes. Cool slightly to serve. Cut in squares.
Makes 12 servings