Moussaka

Recipe #59130

YIELDS: 1 (8x12) baking pan (too little-- overflowed)

COMMENT:
tasted better according to achi. Baldwin tasted the cinnamon taste. Nice flavor from the meat sauce. Eggplant not mushed ---> need to broil longer (?) Filling overflowed. Use Eden Cheese and it melted, crumbs not distinct

CHANGES:
omit olives
.635 K of ground beef
1 L & 1 S onion = 2 Large
1 k eggplant = 11 pcs
5 S potatoes ---> use 6 next time, didnt get the chance to overlap them
1/4 t cinnamon - 1 t ---> i ran out, nxt time may omit

EQUIPMENT:
Lowest rack, insulated (because i'm afraid it might overflow when baked, but didn't)
350º 45min

PROCEDURE:
1. CRUMBS: made them 2 nights before. 6 slices bread, spread Garlic flavored Margarine. Toast. Process in FP with estimated amount of onion powder, pepper. Let cool. Produce 1 c (.25L) Store airtight then chill.
2. POTATO - par boil: Peel, sliced (while soaked in H2o), place in cold water in pot. Let boil approx 3-5min. Turn off heat. Let sit approx 15-30 min. Potatoes didn't stick to each other. Drain then layer in pan.
3. EGGPLANT - broil: Peel, sliced eggplant ---> its ok if didnt' soak in water. LIne in pan. Brush olive oil, sprinkle salt, broil. Once turning brown, flip, sprinkle salt, broil again til brown and semi soft ---> next time, my soft til super soft (approx 15min total broiling time). Use 2 baking sheets for this
4. MEAT SAUCE: Small salad master (should've used Big, but mixture was just enough) Saute onion and garlic in little olive oil + ground beef, seasoning. When almost all is brown. Add Del Monte Tomato Sauce (Sweet Style) Simmer covered 20min (stirring occasionally)
5. BECHAMEL: Big salad master (should've used small instead). Melt estimated amount of Star margarine. Add AP/salt ---> accidentally add 1/2 t instead of 1/4 t of salt. Mixture didn't turn into paste. Turned off hit, whisking in milk ---> can be done w/o turning off heat. Add grated cheddar cheese. Let boil and thickened. Temper w/ beated egg (placed in L bowl) whisking continuously. Then return the egg/part bechamel mixture back into pot whisking frequently. Then i transfer back into bowl. and cover plastic on top ---> to prevent skin forming (?)
6. ASSEMBLE : Potato (next time use 6, didnt' get the chance to overlap) - Eggplant (just enough for my pan) - Breacrumbs - Cheese :: Meat sauce - Breadcrumbs - Cheese - Bechamel
repeat: (no potatoes this time) Eggplant - Breadcrumbs - Cheese :: Meat sauce - Bechamel (last layer) ---> mixture too full, bechamel overflowed. Next time, should use bigger pan

RECIPE:

1/4 cup olive oil, plus
1 tablespoon olive oil
3/4 cup chopped ripe olives, preferably kalamata
2 lbs ground beef or ground lamb
15 ounces seasoned tomato sauce
2 large onions
2 garlic cloves
2 lbs eggplants
1 teaspoon dried oregano
1 cup parmesan cheese
2 teaspoons dried basil
1 cup cheddar cheese
1 teaspoon ground cinnamon
1 cup seasoned bread crumbs
1 teaspoon salt
2 large potatoes, peeled and cut into 1/4-inch thick rounds

Bechamel Sauce

1/4 cup butter
2 cups hot milk
2 tablespoons flour
2 eggs
1/2 cup grated kefalograviera cheese (use Parmesan if unavailable)
1/4 teaspoon salt

1. In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion (very finely chopped) and crushed garlic until lightly browned; add crushed oregano, crushed basil, cinnamon, salt, ripe olives and tomato sauce; Cover and simmer slowly about 30 minutes; uncover and simmer slowly another 30 minutes.
2. While sauce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends from eggplant (1 large or 2 small) and cut in 1/2-inch-thick slices (if using large, flask-type eggplant, peel the skin off in strips with a vegetable peeler - creating a striped look - with some of the peel left on and some off. If using Japanese-style (the longish, purply-white ones), don't bother to peel at all); Place on a cookie sheet and brush with remaining olive oil; Place under broiler and broil until light brown; Remove from oven, salt lightly, turn eggplant and repeat process; Then
position rack in center of oven and heat to 350 degrees.
3. There are three ways you can prepare the potatoes for this delicious casserole: 1) shallow-fry potato rounds in olive oil until golden-brown or, 2) for fewer calories, arrange the potato slices in your baking pan, brush lightly with olive oil, bake for 15 minutes, continue with assembly, or 3) if you want to cut calories further, parboil them for 8 minutes; drain well on paper towels.
4. To assemble: In 13x9x2-inch baking dish, arrange layer of potatoes, overlapping slightly, season lightly (there will be only one layer of potatoes, so use them all up); next, do a layer of eggplant; sprinkle some Parmesan, cheddar and bread crumbs over eggplant; layer meat sauce, freshly grated cheeses, crumbs and Bechamel Sauce until all is used; bake 45 minutes at 350 degrees or until flecked golden-brown on top.
5. To make Bechamel Sauce: In saucepan, melt butter over medium-low heat; whisk in flour and cook slowly until smooth and lightly cooked (2-3 minutes); add salt and remove from heat; add milk, whisking rapidly and return to heat; cook until thick and bubbly, whisking constantly; allow to cool 5 minutes, whisking once in a while to prevent a skin from forming; incorporate slightly beaten eggs and grated cheese with wire whisk to make fluffy sauce.
6. Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!