Moosewood: Country Style Moussaka

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* Exported from MasterCook *

 

Country Style Moussaka

 

Recipe By : New Recipes from Moosewood Restaurant, page 108

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish Moosewood

Vegetarian Greek

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Sauce

3 tablespoons olive oil

2 cups onions (about 2 medium) -- chopped

2 cloves garlic -- minced or pressed

4 large tomatoes (4-5) -- chopped

1 large green pepper -- chopped

1 1/2 teaspoons fresh dill (1/2 teaspoon dried)

1/4 teaspoon cinnamon

3 tablespoons fresh parsley -- chopped

salt and black pepper to taste

1 large eggplant sliced in 1/2 inch thick circles

olive oil for sautéing

1 large zucchini sliced in 1/2 inch thick circles

Custard

1/3 cup butter

1/3 cup unbleached white flour

2 cups milk -- heated

2 egg yolks -- beaten

pinch nutmeg, preferably freshly grated

1 cup feta cheese (5 ounces)

3/4 cup bread crumbs

freshly grated Parmesan cheese

fresh chopped parsley

 

To make the tomato sauce, sauté the onions and the garlic in the olive oil until

the onions are translucent. Add the remaining ingredients and simmer uncovered

for about 30 minutes.

 

Place the eggplant slices on an oiled baking sheet, salt lightly, cover with

aluminium foil, and bake at 375° until tender, about 1/2 hour. Sauté the

zucchini slices in enough oil to cover the bottom of the pan or skillet, until

they are just tender.

 

Next make the custard. Heat the milk. In a separate saucepan, melt the butter on

medium heat. Stir in the flour and cook for 3 minutes, whisking so that it will

not scorch. Gradually pour in the hot milk, whisking it into a smooth, thick

sauce. Remove from the heat and allow to cool about 10 minutes. Whisk in the egg

yolks and nutmeg.

 

Now assemble the moussaka. Oil a deep baking dish at least 9 X 13 X 21/2 inches.

Spread half the sauce on the bottom and layer the eggplant slices, then half of

the feta cheese and half of the bread crumbs. Add the rest of the sauce, the

zucchini slices, the remaining feta cheese and bread crumbs. Top all of this

with the custard and a sprinkling of Parmesan cheese and parsley.

 

Bake uncovered at 375° for 45 minutes to 1 hour or until bubbly and golden.

Allow the casserole to sit for 15 minutes at room temperature before serving.

 

 

 

 

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NOTES : I am putting together a collection of vegetarian eggplant recipes. Any

suggestions welcomed.

http://home.att.net/~ashburysaubergines/

Ashbury