Marilyn's Moussaka

Serves 8- 10
Level of difficulty: advanced

A fixture in each taverna, this recipe was handed down to me by my mother, who did not have a drop of Greek blood in her, but instantly filled her kitchen with such tantalizing aromas of Greece that even the pickiest Greek god would have been happy. Marilyn created a clever twist to this dish by baking the eggplant instead of the traditional frying of the eggplant, allowing for its true flavor to shine (and giving your body a bit of a calorie break as well!)

Ingredients:

3 eggplants
salt
2 tablespoons olive oil
1 onion, chopped
1 1/2 lbs. ground lamb or beef
1 teaspoon cinnamon
1 tomato, skinned and chopped
3 tablespoons tomato paste
3 tablespoons chopped parsley
1/4 cup white wine
salt and pepper to taste
1/4 cup Parmesan cheese (for sprinkling on top afterwards)


Bechamel:

2 1/2 tablespoons butter
2 1/2 tablespoons flour
2 cups hot milk
1/4 teaspoon nutmeg
salt and pepper to taste
1 egg yolk


Preheat oven to 400 F
Peel and slice eggplants into 1/2 inch rounds. Salt and let them drain for 15 minutes on each side. *

Bake on a greased cookie sheet for 10-15 minutes.

*salt pulls out juices that carry bitter flavors sometimes found in eggplants. (Agricultural scientists say that the bitterness, as well as the mouth-tingle that some people get from eggplant, is caused by alkaloids, bitter-tasting compounds concentrated in and around eggplant's seeds.) salting may also serve to overpower any bitter flavors. Sprinkle salt and allow to sit for 15 minutes. Dab excess juice with a paper towel, flip and repeat.

Reduce oven temperature to 375 F

While the eggplant is cooking, saute onion in olive oil over medium high until onions are translucent, about five minutes. Add meat and brown.

Add remaining ingredients (not bechamel ingredients!)

Bring to a boil and then lower heat and let simmer for 15 minutes. Adjust seasoning.

Put alternate layers of eggplant and meat mixture in a 9 x 13 greased baking dish, starting and ending with the eggplant.

Prepare the Bechamel:

Melt butter in a saucepan over medium high heat. add flour and blend, mixing with a wooden spoon. when flour begins turning golden, gradually add hot milk while whisking constantly. Add salt, pepper and nutmeg. Reduce heat to low and simmer until sauce thickens, 3 - 5 minutes. Beat egg yolk. Stir in a large spoonful of the sauce into the yolk and blend well. Pour this back into the whole sauce, stirring constantly. Don’t let the sauce boil again.

Pour sauce over moussaka and bake for 45 minutes, or until top is browned. Remove from oven and sprinkle Parmesan cheese on top.

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