There is no denying that this recipe is labor intensive. I usually choose to do this on a weekend as it is not something that would be possible to make after work. It has a lot of steps, but I promise the outcome is absolutely worth it!
Ingredients and directions:
2 large eggplant or 3-4 small eggplant (I prefer the smaller variety)
Wash the eggplant and dry. Remove the stem and bottom of each eggplant. Using a vegetable peeler, remove the skins. Sometimes the skin will make the moussaka hard to cut. So, by peeling a portion of the skin, you will still get texture, but it will be more tender.
Cut each eggplant into half-inch slices. You will need 21-22 slices. Place them in a colander and sprinkle generously with Kosher salt. This step is important because the salt will purge out the bitter juices from the eggplant. Allow to set for one hour then rinse with cold water and drain well. Remove eggplant slices and place on towels to absorb any excess liquid. The slices should be dry when you fry them. The drying could take one hour.
While eggplant is frying, this is a good time to start the meat sauce. You will need the following ingredients:
1/2 c. olive oil
2 T. butter
1 c. chopped onion
1 large clove garlic, minced
1 1/2 lbs. ground lamb (or beef)
1 t. dried oregano
1 t. cinnamon
salt and pepper, to taste
28 oz. can crushed tomatoes
1/2 c. hearty burgundy (or your favorite)
1 t. sugar (optional, if you prefer sweeter sauce)
In a large pot, add olive oil and butter. Add chopped onion and minced garlic. Saute until tender, but not brown. Add the meat and saute until brown. Add herbs and spices, tomato sauce, and bring to a boil. Add wine and sugar. Simmer for a half hour uncovered.
Fry the eggplant in olive oil. Brown in skillet until both sides are lightly browned. Place fried slices in 9x13 baking pan. Once the eggplant has been browned, place meat sauce over the eggplant.
Béchamel Sauce:
2 T. butter
2 T. flour
1/2 t. salt
1/2 t. pepper
2 c. milk
2 eggs
Melt butter in a saucepan and add flour. Stir until flour and butter are absorbed. Add salt and pepper. Slowly add 2 cups of milk. Stir until mixture gets thick.
Break two eggs in a bowl. Scramble with a fork. Slowly add half cup of the sauce. You need to temper the eggs so they do not scramble. Add the eggs to the rest of the sauce and stir until thickened. Pour over the meat sauce.
Topping:
4 T. bread crumbs
1/2 c. grated Parmesan cheese
Mix together and sprinkle over the top of the béchamel. Sprinkle shredded cheddar cheese over the top.
Preheat oven to 350 degrees. Place uncovered in the oven for approximately 45 minutes or until the topping is melted and lightly browned. Allow to set 10-15 minutes before serving.
