Mamas Moussaka Recipes

MAMA'S MOUSSAKA

Steps:

• Salt the slices of eggplant, let them stand in a colander for 15 minutes and then pat dry.
• Fry the eggplant slices in the olive oil, turning once, browning on both sides.
• Drain the slices on paper towels.
• Saute the onion until soft.
• Add the meat and brown.
• Add the tomatoes, herbs, and seasonings and then simmer for 25 minutes.
• For the sauce, melt the butter in a saucepan and stir in flour.
• Add the milk, gradually, while stirring and remove from heat once it is thickened.
• Add the sauce seasonings, Cheddar cheese and then beat in the two eggs.
• Arrange half the eggplant slices in the bottom of a greased 9"x13” baking dish, then top with a layer of half the potatoes.
• Top with all of the meat mixture, then layer the remaining eggplant followed by the rest of the potatoes.
• Pour the white sauce over all and bake at 350°F for 50 minutes or until the top is crusty brown.

MOM'S MOUSSAKA

Steps:

• Spray a cookie sheet with cooking spray and add your eggplant slices in one layer, not touching each other. Sprinkle a bit of salt over slices and the spray with more cooking oil. You can also use olive oil to grease your cookie sheet and brush lightly on eggplant slices.
• Set under the broiler for 3-5 minutes until browned. Turn over and do the other side.
• When finished take them out and let cool.
• Preheat oven to 350 degrees.
• To make the meat sauce, add your butter, onions, ground beef and garlic until meat is browned.
• Drain off excess grease if there is too much.
• Add your tomato sauce and spices. Mix well.
• Reduce heat and let it simmer for 15 minutes and then set aside.
• To make the cream sauces, melt the butter then add your flour, salt and pepper.
• Slowly add your milk. Mix well.
• Continue mixing and let boil until it thickens. Take off heat.
• In a bowl, whisk your eggs.
• Add a bit of the hot cream sauce to the eggs and whisk well. Then add this mixture back to the pan and mix well. Set aside.
• In a large casserole dish layer your slices of eggplant (there will be two layers so divide the cooked eggplant in half and use for each layer.)
• Sprinkle 2 Tablespoons of Parmesan and cheddar cheese over the eggplant.
• Mix in the 2 Tablespoons of bread crumbs into the meat sauce and mix well.
• Spoon a layer of the meat sauce over the eggplant.
• Sprinkle 2 more Tablespoons of Parmesan and cheddar cheese over the meat sauce.
• Add the rest of the eggplant slices.
• Pour the cream sauce over the whole thing and then sprinkle the rest of the cheeses.
• Bake for 35-40 minutes or the top is browned. You can also set it under the broiler for a minutes at the end if you wish.
• Let set for 5-10 minutes and then serve.
• We like to eat it over rice.

MOUSSAKA (MCCALL'S COOKING SCHOOL)

Steps:

• MEAT SAUCE - In hot butter in a 3-1/2 quart Dutch oven, sauté onion, lamb or chuck, and garlic, stirring until brown - about 10 minutes. Add herbs, spices, and tomato sauce; bring to boiling, stirring. Reduce heat; simmer, uncovered, 1/2 hour.
• Have unpared eggplant lengthwise; slice crosswise, 1/2-inch thick. Place in bottom of broiler pan; sprinkle light with salt; brush lightly with melted butter. Broil, 4-inches from heat, 4 minutes per side, or until golden.
• MAKE CREAM SAUCE - In medium saucepan, melt butter. Remove from heat; stir in flour, salt, and pepper. Add milk gradually. Bring to boiling; stirring until mixture is thickened. Remove from heat.
• In small bowl, beat eggs with wire whisk. Beat in some hot cream sauce mixture; return mixture to saucepan; mix well; set aside.
• Preheat oven to 350 degrees.
• TO ASSEMBLE - In bottom of a shallow 2-quart baking dish (12 x 7-1/2 x 2-inches), layer half of eggplant, overlapping slightly; sprinkle with 2 tablespoons each grated Parmesan and Cheddar cheese. Stir bread crumbs into meat sauce; spoon evenly over eggplant in casserole; then sprinkle with 2 tablespoons each Parmesan and Cheddar cheese. Layer remaining eggplant slices, overlapping, as before. Pour cream sauce over all. Sprinkle top with remaining cheese.
• Bake 35 to 40 minutes, or until golden brown and top is set. If desired, brown top a little more until broiler - about 1 minutes. Cool slightly to serve. Cut in squares.