Moussaka is my favorite Greek dish. In 1974, I was a graduate student assistant and teaching a class in cultural food habits at the University of California, Davis. As a year-end project, students were divided into groups and each group was assigned a country. They were to prepare a written report on the cultural food habits of that country and to present that report along with a representative dish to the rest of the class. The group who was assigned Greece prepared this recipe for Moussaka and it has become one of my favorite recipes ever since. It is time consuming and not something to make for every day, but as a special dish, it is outstanding. I have found several of the specific Greek ingredients at a Greek market and it is best made with these authentic ingredients, but they can be substituted for more commonly found items.
Set aside an afternoon to make moussaka and then enjoy this Greek cuisine.
Ingredients
For the Bechamel Sauce
3 Tablespoons butter
3 Tablespoons flour
3 cups hot milk
3 egg yolks, beaten
Dash of nutmeg
Salt to taste
For the Moussaka
1 medium eggplant
2 Tablespoons salt
Flour
1/2 cup butter
1/2 cup olive oil
2 onions, chopped
1 pound ground lamb
1/3 cup pine nuts
1/8 teaspoon oregano
1/8 teaspoon cinnamon
Pinch of cloves
Pinch of allspice
1/4 cup chopped fresh parsley
1 cup Mavrodaphne red wine (or substitute sweet red wine)
1 1/2 cups freshly grated Kefaloteri cheese (or substitute Parmesan cheese)
2 large tomatoes, peeled and sliced
6 large mushrooms, sliced
6 strips of bacon, fried and crumbled
Salt and pepper to taste
Instructions
Prepare Bechamel sauce by melting butter in saucepan. Blend in flour. Add milk all at once, beating vigorously with wire whisk. Simmer over low heat. Stir frequently.
Cook about 10 minutes. Pour a little hot sauce into the egg yolks and whisk. Return egg yolk mixture to the sauce. Cook over medium low heat, stirring briskly, until thickened.
Add salt and pepper to taste. Set aside as you prepare the moussaka.
Peel eggplant. Slice into 1/2-inch rounds. Cover with water and salt in bowl. Allow to stand to 15 minutes. Drain. Rinse under cold water. Pat dry with paper towels. Dredge in flour. Saute in large skillet over medium heat with 3 Tablespoons each of butter and oil. Remove slices to platter when browned on both sides.
In same skillet, saute onions until transparent. Add ground lamb and cook for five minutes. Add pine nuts.Sprinkle in seasonings and parsley. Stir to combine. Add wine and stir. Simmer, uncovered, over low heat, until the liquid is absorbed.
In small skillet, heat remaining oil and butter. Saute mushrooms until golden. Set aside.
Grease the bottom on a 9x13 inch baking pan. Place a layer of eggplant on the bottom of the pan. Spread meat mixture over the eggplant. Sprinkle one cup of cheese over the meat. Top with a layer of tomatoes; then a layer of mushrooms. Pour 3 1/2 cups Bechamel sauce over all. Sprinkle with remaining cheese and bacon. Bake for 45 minutes at 375 degrees. To serve, cut into squares.
The flavors of this dish improve overnight. It is even better if it is made a day ahead. Refrigerate overnight. Cover with foil and reheat in 300 degree oven for 30 minutes. Remove foil and cook an additional 5 - 10 minutes.