Another Greek dish you will love is Sue Myers Incredible Moussaka. Sue is a sometimes Cape Cod resident who is an excellent cook. She made this dish for us many years ago and we have never found its equal, not even in Athens. We make it once a year without fail (only because it takes at least 3 hours – usually 3 1/2 to make). With a Greek salad, it makes a wonderful dinner party dish. Your guests will rejoice!
MOUSSAKA
Ingredients:
3-4 large eggplants
6 T butter
3 cups chopped onion
2 cloves garlic
1 ½ lbs. ground beef and 1 ½ lbs. ground lamb
1 cup Romano cheese
2 cups tomato sauce
2 bay leaves
pinch of oregano
salt & black pepper to taste
2 cups dry red wine
½ teaspoon cinnamon
2 Tablespoons Italian parsley
10 mushrooms
2 cups Bechamel sauce
Directions:
Cut eggplant in ¼” rounds. Coat with flour. Place in a single layer on a greased baking sheets. Bake at 425 degrees for 30 minutes, turning once at 15 minutes.
Heat 4 tablespoons butter. Cook onion & garlic until golden. Add meats & cook 10 minutes. Add tomato sauce, bay leaves, oregano, salt, pepper, wine, cinnamon, & parsley. Blend. Cook until liquid is absorbed.
Slice mushrooms & cook in remaining butter. Add to meat mixture.
Butter 12 x 16 x 2” pan. Arrange ½ eggplant slices on bottom. Add meat mixture & cover with remaining eggplant. Pour Bechamel sauce over & sprinkle with cheese. Bake at 400 degrees for 1 hour until top is golden. Let stand for 40 minutes before serving.
Bechamel sauce – 2 cups
¼ cup butter
¼ cup flour
2 cups milk
salt & pepper
pinch nutmeg
Directions:
Melt butter in saucepan without browning. When melted, add flour, stirring with whisk. Cook, stirring constantly.
Heat milk, bring almost to boiling. Add all at once to butter/flour. Cook, stirring until it thickens, let simmer 5 minutes. Season.
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Marveous Mavens 