- 2 lg Onions
- 2 T Olive oil
- 2 T Butter
- 2 c Mushrooms, minced -(if you insist upon -using meat, substitute -1 lb ground beef or -lamb for the mushrooms)
- 3 T Tomato paste
- 3 Tomatoes, peeled -and pureed
- 3/4 c Red wine, dry
- 1/2 c Parsley, chopped
- 1 t Cinnamon
- 1 T Garlic, finely chopped
- 1 T Oregano
- 1 t Sugar
- 4 c Milk
- 1/2 c Butter
- 6 T Flour
- 1/8 t Nutmeg
- 1/4 t White pepper
- Olive oil
- 3 lb Eggplant
- 4 Eggs, beaten
- 2 c Ricotta cheese
- 1 c Bread crumbs, dry
- 2 c Kefalotyri or Parmesan – cheese, grated
- First make the tomato sauce: peel and mince onions. Saute onions in about 2 T oil and about 2 T butter, over moderate heat, until they are soft and lightly colored (about 8 minutes).
- Add mushrooms and saute. 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, about 1/8 to 1/4 inch 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 a 3-quart saucepan over very low heat until foamy, being careful not to brown. Slowly add the 6 T 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 about 1 1/2 cups flour and saute in olive oil.
- 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 and sprinkle the bottom with a few bread crumbs. Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with bread crumbs 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 degreesF. 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.
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