Moussaka

In the box of cookbooks that belonged to my grandmother, I discovered this little gem of a book.  I was unable to locate a publication date anywhere in it, but the image on the front and the slightly yellowed pages speak of its age.  Anyway, back to the topic at hand.  

In this lovely, little book I found a recipe for oven-cooked meat and vegetables -- Moussaka!  I have heard speak of this dish, having lived in Detroit and gone to Greek Town, but never had it.  So, we decided to try it--adding our own variations, of course!

Ingredients:  (10-12 servings)
3 or 4 medium eggplants    
Flour                                  
Olive oil                            
1 lg. onion                          
Garlic to taste                      
1 1/2 lb. ground beef          
1 c. dry bread crumbs
1 8 oz can tomato sauce
 Salt and pepper to taste
 6 Tbsp. butter or milk
 3 c. milk
3 eggs, well beaten
2 c. grated Muenster or Monterey Jack cheese

Directions:

1.  Preheat oven to 350 degrees.  Smear the bottom of a 3 quart shallow casserole or a 16 x 9 x2-inch pan with butter and set aside.

2.  Slice off stem ends of eggplants and cut eggplants lengthwise into 1/2 inch thick slices.  Dip both sides in flour; fry in 1/2 inch deep olive oil until lightly browned on both sides.  Drain on absorbent paper.

3.  Heat 2 tablespoons of olive oil and saute onion and garlic until golden..  Add ground meat, chopping while frying, until meat is crumbled and cooked.  Add tomato sauce and simmer for 10 minutes over low heat.  Seas with salt and pepper.

4.  In a saucepan, melt butter and stir in 6 tablespoons of flour.  Gradually stir in milk.  Cook over low heat, stirring constantly until mixture bubbles and thickens.  Beat hot sauce slowly into well-beaten eggs.  Season with salt and pepper.

5.  Line the bottom of the pan with 1/3 of the cooked eggplant.

6.  Spread 1/3 of the meat mixture over the eggplant.

7.  Pour 1/3 of the egg mixture over the meat.



8.  Sprinkle with 1/3 of the grated cheese.

9.  Repeat layering twice more.  Sprinkle the top with bread crumbs.

10.  Bake for 30 to 40 minutes, until top is lightly browned.

11.  Cut into squares and serves.

Notes:

*  As usual, we altered this recipe with seasonings.  We added a little Greek Seasoning, oregano, garlic sauce, and a tomato.

*  We intended to make half a recipe, so we only bought two eggplants, but wound up making a full recipe of everything but eggplant - so the proportions were a bit out of whack.

*  We used some previously seasoned flour, so it had a little Cajun kick to it.

*  Instead of starting the roux for the egg sauce in a new pan, we simply added butter to the olive oil to start the gravy.  This seemed to have the effect of adding a more eggplant flavor to the gravy.

*  Cheese.  We used the whole two pound block.

Sandy's review:  4.5 stars

I really enjoyed this dish.  Yes, I cleaned my plate of that mound of food in the picture above.  I am certain it didn't taste like the true Greek version with those Cajun spices in the flour.  It made it a little like a spicy, cheeseburger lasagna.  I think it could've used another eggplant, since we only used two.  It reheated today for lunch really well too.  I will definitely make this again.

Tony's review:  5.0

It was amazing!  I thought the Cajun flair added to it.  It was like Cajun moussaka.  I've had it two days in a row, and I can't wait to have it for lunch tomorrow.

Cost:  About $10 ($15 if you count the Barefoot Pinot Noir!)

We bought most of the ingredients at a local IGA store.  The prices of the produce and the meats are much cheaper than the standard grocery store.  We bought the eggplant, tomato, onion, and ground beef there for around $7.  The cheese at the regular grocery store at about $3.  We had the spices, garlic, olive oil, flour, butter and bread crumbs.   Not bad for something that feeds us for three meals!