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Moussaka Casserole
4 small eggplants
1 1/2 teaspoons salt
1 1/2 tablespoons oil
3 tablespn butter
1 1/2 pounds beef (can use lamb)
2 chopped onions
freshly ground black pepper
1/4 teaspoon cinnamon
4 ripe tomatoes, peeled, seeded and chopped
3 tablespoons chopped parsley
2 or 3 tablespoons water
6 tablespoons dry breadcrumbs
6 tablespoons grated parmesan cheese
3 egg yolks
2 cups Bechamel sauce (see below)
Peel and slice eggplants. Sprinkle with 1 teaspoon salt and set aside
in a colander for 15 mins. Rinse and drain.
Heat oil and fry eggplant until lightly browned on both sides. Drain
on paper towel. Heat butter and brown the meat.
Add onions and fry until soft. Season with remaining salt, pepper and
cinnamon. Add tomatoes, parsley and water.
Simmer for 20 mins. Sprinkle half the breadcrumbs into a buttered
baking dish and cover with half the meat mixture.
Add half the eggplant slices and half the grated cheese. Repeat with
remaining meat, eggplant and half the remaining cheese. Beat the egg
yolks in a bowl.
Beat in a few tablespoons of hot Bechamel sauce and add to remaining
sauce.
Pour over dish, sprinkle with cheese and breadcrumbs
and bake at 350 F. for 45 mins.
Bechamel sauce:
2 tablespoons butter
2 tablespoons flour
2 cups milk (cool)
1/2 teaspoon salt
freshly ground black pepper
Melt butter, stir in flour and cook over low heat for 1 min.
Gradually add milk, stirring with a wire whisk. You want a smooth
consistency. Season with salt and pepper.
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