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Vegetarian Moussaka Casserole
TOMATO SAUCE
2 large onions
2 Tbsp. olive oil
2 Tbsp. butter
2 c. minced mushrooms (if you insist upon using meat, substitute 1 lb ground beef or lamb for the mushrooms)
3 tomatoes, peeled and puréed
3 Tbsp. tomato paste
3/4 c. dry red wine
1/3 c. chopped parsley
1 tsp. cinnamon
1 Tbsp. finely chopped garlic
1 Tbsp. oregano
1 tsp. sugar
BECHAMEL SAUCE
4 c. milk
1/2 c. butter
6 Tbsp. flour
1/8 tsp. nutmeg
1/4 tsp. white pepper
THE CASSEROLE
olive oil
3 lb. eggplant
4 eggs, beaten
2 c. ricotta cheese
1 c. dry bread crumbs
2 c. grated kefalotyri or parmesan cheese
First make the tomato sauce: peel and mince onions. Sauté onions in 2 Tbsp oil and 2 Tbsp butter, over moderate heat, until they are soft and lightly colored (about 8 minutes). Add mushrooms and sauté. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar. Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally. Most of the liquid should be evaporated, and the mixture quite thick. Remove skillet from heat and let it cool completely. Start seasoning the eggplants: peel eggplants and slice vertically, 1/8 to 1/4" thick. Sprinkle lightly with salt and
let sit for 30 minutes.
Now make the Bechamel Sauce: Place the milk in a saucepan, and heat it just until tiny bubbles appear along the edges. Remove and set aside. Melt one cube 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. 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. Cool sauce slightly.
Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in 1 1/2 cups flour, and sauté each in olive oil until it is brown on both sides. Put it all together: Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated. Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16×10 baking pan that is at least 3" deep, and sprinkle the bottom with a few breadcrumbs. Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with breadcrumbs and grated cheese. Repeat as many times as you have eggplant to last. Pour the Bechamel ricotta sauce over the top and bake at 300 F for one hour, or until a golden-brown crust has formed on top. Remove moussaka from oven and let it stand undisturbed 20-30 minutes; the delay allows the layers to fuse. Serves twelve.
"When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress."
Gelett Burgess
Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out.
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