INGREDIENTS:
5-6 large eggplants
sea salt
olive oil
4 medium onions, chopped
2 1/2 pounds of ground beef or lamb
3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
3 cloves of garlic, minced
6-8 whole cloves
1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
1/8 teaspoon of ground allspice
2 bay leaves
1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
1 cup of breadcrumbs
1/2 cup of dry red wine
3 tablespoons of tomato paste
freshly ground pepper
béchamel with cheese* or 6 cups of basic béchamel**
Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant
lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes.
Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased
cookie sheet until lightly browned and soft. Remove and set aside to cool.
Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness,
and (2) to absorb some of the natural liquids.
Preheat the frying pan or skillet over low heat.
When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon,
until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt,
pepper, garlic, cinnamon, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all
the liquid has been absorbed, about 45 minutes to an hour. If there is still liquid in the pan, continue to simmer uncovered until
the mixture is as dry as possible. When dry, remove the bay leaves and cinnamon stick (if used), and set aside uncovered until
ready to use.
While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.
Preheat the oven to 350F (180C).
Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on
the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and
carefully pour the béchamel sauce evenly over the top.
Bake for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden
brown.
Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and
can also be eaten at room temperature.
Serving suggestions:
Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry
red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.
Notes: Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, add the sauce and cook. It can
also be completely cooked and cooled, then frozen and reheated.
