Moussaka

Author: Jim Zissiadis

• 3 Medium eggplants, peeled and sliced thickly
• 1kg ground mince
• 1 Onion - large, chopped
• 3 Cloves garlic - chopped
• 250g Tomato puree - can
• ½ Tsp Cinnamon
• 1 tsp dried leaf oregano
• 1Tbls chopped parsley
• 1Tbls chopped mint
• 1 cup course dried breadcrumbs
• 2 cups Mozzarella
• ½ cup Parmesan of Romano cheese
• 6 Tbl Butter
• 6 Tbl Flour
• 3cups Milk
• 3 Eggs, well beaten
• Tabasco sauce
• Nutmeg
• Oil
• Salt & Pepper

• Slice the eggplants thickly and sprinkle salt over the top, let drain for 30 minutes. Put the eggplants in a freezer bag along with flour and a good grind of black pepper.
• Heat olive oil in a fry pan and brown eggplants. Only use enough olive oil to brown a few slices at a time.
• Drain the eggplant and reserve.
• For the white sauce, in a saucepan over medium heat, mix together the butter and flour. Whisk for a couple of minutes until well blended add milk. Gently bring to the boil, stirring and simmer for a couple of minutes. Whisk a cup or so of this mixture into the 3 beaten eggs. Whisk the egg mixture back into the white sauce and bring up to a gentle simmer, whisking until thick. Do not boil. Add nutmeg and a dash of tabasco sauce. Let the white sauce cool.
• For the red sauce, put ground lamb and 2tbls oil in a frying pan and cook until mince is browned. Drain the liquid and add onion and garlic. Saute until the onion is limp. Add tomato puree, cinnamon, oregano, parsley, mint and salt and pepper. Simmer gently until quite thick.
• To assemble the moussaka: Use a good sized casserole dish with a lid. Put 1/3 of the eggplant mixture on the bottom in a solid layer. Trim eggplant to fit. Spread ½ of the meat mixture on top. Spread 1/3 of the white sauce over meat. Sprinkle with 1 cup of cheese and 1/3 breadcrumbs.
• Repeat this set of layers. Then put in a layer of the remaining eggplant, the rest of the white sauce and cover with the rest of the breadcrumbs.
• Garnish the top with a sprinkle of paprika and a small handful of chopped parsley.
• Cover and bake on high for one hour, uncover and bake until browned on top and bubbly.
• Serve with a green salad.

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Updated: 16 October 2006

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