Moussaka
Courtesy of Chef Costa Danakas – Nikos
INGREDIENTS
Meat Sauce
2 lbs lean ground beef
5 – 7 Russet potatoes
1 1/2 large eggplants
2 Tbsp olive oil
1 large yellow onion, minced
1 clove garlic, minced
3/4 cup tomato paste
1 1/2 cups herbed tomato sauce
1/2 cup V8 juice
3/4 cup Passata strained tomatoes
1 Tbsp seasoning salt
1 tsp black pepper
1 Tbsp steak spice
1 Tbsp Italian seasoning
1 Tbsp oregano
2 Tbsp parsley
1 Tbsp cinnamon
pinch of nutmeg
1/2 tsp cloves
1/2 cup white wine
garlic powder
1 bay leaf
Bechamel sauce
4 cups milk
3/4 cup butter
6 Tbsp all-purpose flour
1/2 tsp cinnamon
pinch of nutmeg
1 1/2 cups freshly grated Parmesan cheese
3 eggs
METHOD
Meat Sauce
1. Cut eggplant and potatoes lengthwise into 1/2” thick slices.
2. On high heat fry eggplant then potatoes, flipping when first side is browned. Drain on paper towels and set aside.
3. Cook ground beef, onions and garlic together until beef is browned, season with salt and pepper.
4. Add parsley, herbs, cinnamon and nutmeg.
5. Pour in tomato sauce, tomato paste, strained tomatoes, V8 juice and wine, mix well. Simmer for 20 minutes.
6. Allow to cool.
Bechamel sauce
1. Scald milk in saucepan over medium heat.
2. In a separate saucepan melt butter in a large skillet over medium heat.
3. Whisk flour into butter until smooth. Mixture should be thick and smooth. Lower heat slightly.
4. Gradually pour in scalded milk, whisking constantly until it thickens.
5. Add cheese, cinnamon and nutmeg. Once thickened add in eggs and whisk in until smooth.
6. Remove from heat.
Assembly
1. Preheat oven to 350°F and grease a 10 x 13 baking dish.
2. Place a single layer of potatoes and eggplant in the baking dish.
3. Cover with meat sauce.
4. Pour bechamel sauce on top.
5. Bake until bubble and golden brown on edges, about 20-30 minutes.
Yield 10 – 12 servings