Moussaka

My mother cut this recipe out of a magazine in the 70s. I have a photocopy of it, but it does not show the magazine’s name. Like many old photocopies, it is faded and very difficult to read. The recipe, however, is as delicious as always.

Servings: 6

Meat Sauce

2 Tbsp butter
1 cup onion, diced
1 ½ lbs ground beef or lamb
1 clove garlic, crushed
½ tsp oregano, dried
½ tsp dried basil
½ tsp cinnamon
dash freshly ground black pepper
1 tsp salt
16 oz tomato sauce
2 Tbsp dry bread crumbs

  1. Melt butter in 4 quart Dutch oven.
  2. Add onion and meat, stirring until brown, about 10 minutes.
  3. Add garlic, herbs, & spices. Cook until fragrant, 1-2 minutes.
  4. Add tomato sauce, bring to boil, stirring often. Reduce heat; simmer uncovered, 1/2 hour.
  5. Stir in bread crumbs.
Eggplant

2-2 ½ lbs eggplant
½ cup butter, melted
salt

  1. Halve unpeeled eggplant lengthwise, then slice ½ inch thick.
  2. Place in broiler pan and brush lightly with melted butter. Sprinkle lightly with salt.
  3. Broil 4 inches from heat, 4 minutes per side, or until golden.
Bechamel (Cream Sauce in original)

2 Tbsp butter
2 Tbsp flour
½ tsp salt
dash pepper
2 c milk
2 large eggs

  1. In a medium saucepan melt butter; remove from heat and stir in flour, salt and pepper.
  2. Add milk gradually. Bring to a boil, stirring until mixture is thickened. Remove from heat.
  3. In a small bowl, beat eggs.
  4. Temper eggs by adding a small amount of hot bechamel sauce, whisking constantly. Return mixture to saucepan. Mix well and set aside.
Topping

½ cup Parmesan cheese, grated
½ cup Cheddar cheese, grated

Assembly
  1. Preheat oven to 375℉.
  2. In the bottom of 9″x13″ baking dish, layer 1/2 of the eggplant, overlapping slightly.
  3. Mix cheeses. Sprinkle 3 tablespoons over eggplant.
  4. Spoon meat sauce over top.
  5. Sprinkle with 3 tablespoons cheese.
  6. Layer rest of eggplant, overlapping as before.
  7. Pour cream sauce over all.
  8. Sprinkle top with remaining cheese.
  9. Bake 35-40 minutes or until golden brown and top is set. If desired, brown top under broiler for 1 minute. Cool slightly before serving.
  • You can replace the Cheddar cheese with more Parmesan.

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Dorian’s Eggplant Parmesan

recipe created by Dorian Lara

Dorian brought this yummy dish to one of our potlucks. It is one of the best that I have ever tasted – I think I had 2 servings.

2 large eggplants
lots of salt
flour
3 eggs
1 Tbsp milk
2 cups dry bread crumbs
1 Tbsp dry oregano
1 Tbsp dry thyme
pepper
7 cups Dorian’s Marinara Sauce
mozzarella cheese, sliced
Parmesan, freshly grated

Directions

  1. Slice the eggplant into 1/2″ thick rounds.
  2. Lay them on a cookie sheet (or other flat surface) that already has a layer of salt on the bottom. Cover the top of the slices with more salt. Let sit for 1 hour.
  3. After one hour, thoroughly rinse the eggplant in cool running water and pat dry.
  4. To bread the eggplant, set up a station using three different flat bowls leading up to the cookie sheet.
    • flour
    • eggs beaten with milk
    • breadcrumbs, oregano, thyme, and pepper (to taste)
  5. Dredge both sides of the eggplant slices in flour. Shake off any excess flour.
  6. Dip in egg mixture.
  7. Press into bread crumb mixture – really pack on the  bread crumbs.
  8. Place breaded slices on a cookie sheet and bake at 350 for about 25 minutes.
  9. Pour some of the marinara sauce into the bottom of a 13×9 dish.
  10. Place half of the breaded, cooked eggplant on the sauce.
  11. Spoon a small amount of sauce over the eggplant.
  12. Place a thin slice of mozzarella over each piece. Sprinkle with Parmesan.
  13. Spoon more sauce on top.
  14. Repeat layers.
  15. Pour any remaining sauce over the top.
  16. Bake, covered, at 350 for 30 minutes.
  17. Remove the cover and continue to bake for another 30 minutes.
  • The salt will weep the bitter juices from the eggplant.  Dorian recommends using kosher salt.
  • Dorian designed the marinara recipe for this dish so it should make the proper amount of sauce.