chef_rwmiller

Moussaka

For the eggplant and potatoes:
2 large eggplants, sliced into 1/4-inch thick rounds
2 large potatoes, peeled and slice into 1/4-inch rounds
Salt
Pepper
Olive oil

For the lamb-tomato sauce:
1 pound ground lamb
1 large onion, medium diced
2 tablespoons minced garlic
Salt
Freshly ground black pepper
1 teaspoon dried oregano
1 bay leaf
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1 cup red wine
4 cups tomatoes, peeled, seeded and diced

For the Bechamel:
4 tablespoons butter
4 tablespoons flour
4 cups milk
1/4 teaspoon freshly grated nutmeg
1/4 cup lemon juice
3 egg yolks
1/2 cup Parmesan cheese
Salt
Freshly ground black pepper

To Finish:
3/4 cup breadcrumbs
1/4 cup Parmesan cheese, grated
2 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped

For the Eggplant and Potatoes: Season the eggplant and potatoes with salt
and pepper. Add 1/2 inch of oil to a large skillet and heat. When the oil
is hot, fry the potato slices, flipping once, until golden brown, about 3
to 4 minutes per side. Remove the potatoes to a paper towel lined plate.
Replenish the oil so there is still 1/2 inch in the bottom of the pan. Fry
the eggplant slices in the oil, flipping once, until golden brown, about 3
minutes per side. Add more oil as necessary. Remove the eggplant from the
pan and place on a paper towel lined plate.

For the Lamb Tomato Sauce mixture: Place a saute pan on the stove over
medium high heat. When the pan is hot, add the ground lamb. Saute the
ground lamb for 2 minutes, until it begins to turn brown. Add the onions
and garlic and saute for 5 more minutes. Season with salt and pepper.
Drain off any excess fat from the pan. Season the mixture with oregano,
bay leaf, cloves and cinnamon and cook for 3 more minutes. Deglaze the pan
with red wine. Cook over medium high heat until the red wine has reduced
by half, about 10 minutes. Add the tomatoes. Cook, stirring occasionally
until the mixture is a thick tomato sauce consistency, about 30 minutes.
Check for seasoning. Remove from the heat and cool completely.

For the Bechamel: In a saucepan, melt the butter. Add the flour to make a
roux. Cook the roux over medium heat for 3 or 4 minutes, or until it
becomes a very pale tan color. Slowly add the milk, whisking constantly.
Add the nutmeg and the lemon juice. Simmer, stirring constantly, over low
heat for 15 minutes. The mixture should be fairly thick. In a separate
bowl, whisk the eggs together. Take 1/2 cup of the hot milk mixture and
whisk it into the beaten eggs. This will temper the eggs. Whisk the
egg/milk mixture back into the milk mixture. Add the Parmesan cheese and
stir. Over very low heat, cook this mixture for 3 more minutes. Be careful
not to let the mixture simmer. Season with salt and pepper. Remove from
the heat and cool.

To finish: Preheat the oven to 350 degrees. Sprinkle the bottom of a 9x13
inch-baking dish with 1/4 cup of breadcrumbs. Place a layer of the
eggplant over the breadcrumbs. Place a layer of the potatoes over the
eggplant. Place 1/2 of the lamb tomato sauce mixture over the potatoes.
Spread 1/3 of the bechamel sauce over the lamb mixture. Top the bechamel
with another layer of eggplant and another layer of potatoes. Top with the
remaining lamb mixture. Place one more layer of eggplant and potatoes over
the lamb mixture. Top with the remaining bechamel. Sprinkle with the
remaining breadcrumbs and the Parmesan cheese. Place in the oven and bake
for 45 minutes, or until the top is golden brown. Remove from the oven and
let sit for 10 minutes before serving. Sprinkle with mint and parsley.


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