Recipe for "moussaka"

NAME

     MOUSSAKA - vegetarian version of the Greek classic
     This recipe is not for the faint-hearted  cook.   It's  very
     good, and it takes a lot of work.  Don't waste it on someone
     who would be just as satisfied with steak and salad!

INGREDIENTS (Serves twelve people)

          TOMATO SAUCE
     2         large onions
     30 ml     olive oil
     30 g      butter
     150 g     minced mushrooms (if you insist upon  using  meat,
               substitute 500 g ground beef or lamb for the mush-
               rooms)
     3         tomatoes, peeled and pureed
     50 ml     tomato paste
     175 ml    dry red wine
     20 g      chopped parsley
     5 ml      cinnamon
     15 ml     finely chopped garlic
     15 ml     oregano
     5 ml      sugar
          BECHAMEL SAUCE
     1 liter   milk
     100 g     butter
     40 g      flour
     0.5 ml    nutmeg
     1 ml      white pepper
          THE CASSEROLE
     some      olive oil
     1.5 kg    eggplant
     4         eggs, beaten
     350 g     ricotta cheese
     120 g     dry bread crumbs
     350 g     grated kefalotyri or parmesan cheese

PROCEDURE

          (1)  First make  the  tomato  sauce:   peel  and  mince
               onions.   Saut  e  onions  in  30 ml oil and 30 ml
               butter, over moderate heat, until  they  are  soft
               and  lightly colored (about 8 minutes).  Add mush-
               rooms and saute.  Stir in tomatoes, tomato  paste,
               wine, parsley, seasonings and sugar.
          (2)  Reduce heat to low and simmer uncovered, for 30-45
               minutes,   stirring  occasionally.   Most  of  the
               liquid should be evaporated, and the mixture quite
               thick.   Remove  skillet from heat and let it cool
               completely.
          (3)  Start seasoning the eggplants: peel eggplants  and
               slice  vertically,  2  mm  to 5mm thick.  Sprinkle
               lightly with salt and let sit for 30 minutes.
          (4)  Now make the Bechamel Sauce: Place the milk  in  a
               saucepan,  and  heat  it  just  until tiny bubbles
               appear along the edges.  Remove and set aside.
          (5)  Melt one cube butter in 3-liter saucepan over very
               low  heat until foamy, being careful not to brown.
               Slowly add the 40  g  flour,  stirring  constantly
               until  smooth (3-4 minutes), and still being care-
               ful not to let it  brown.  Add  the  milk  slowly,
               whipping  with  a wire whisk.  When the mixture is
               thick and smooth, remove it from the heat and stir
               in seasonings.  Cool sauce slightly.
          (6)  Back to the eggplant:  Rinse well with cold water;
               squeeze  gently  and pat dry.  Dredge the eggplant
               in 150 g flour, and saute each in olive oil  until
               it is brown on both sides.
          (7)  Put it all together: Stir ricotta cheese until  it
               is  smooth  and  creamy.   Gently fold it into the
               Bechamel  sauce.   Stir  in  beaten   eggs   until
               thoroughly incorporated.
          (8)  Remove and discard any excess oil that  has  risen
               to the top of the tomato mixture.
          (9)  Lightly grease a 40x25 baking pan that is at least
               7  cm  deep,  and  sprinkle  the bottom with a few
               breadcrumbs.  Place a layer  of  eggplant  in  the
               pan,  following  with  a  layer of tomato mixture.
               Sprinkle  with  breadcrumbs  and  grated   cheese.
               Repeat as many times as you have eggplant to last.
          (10) Pour the Bechamel-ricotta sauce over the  top  and
               bake  at  150  deg.  C  for  one  hour, or until a
               golden-brown crust  has  formed  on  top.   Remove
               moussaka from oven and let it stand undisturbed 20
               -30 minutes; the delay allows the layers to fuse.

NOTES

     The Bechamel-egg-ricotta mixture will overflow all  but  the
     largest  (professional size) food processors. Use a mixer or
     blend by hand.
     This recipe is sized for a large cake pan. If  you  cut  the
     recipe  in  half  it  will fit into an ordinary lasagna-size
     baking dish.

RATING

     Difficulty: moderate.  Time: 2 hours to prepare, 1  hour  to
     bake, 20-30 minutes to set and cool.  Some can be done ahead
     of  time.   Precision:  Approximate   measurement   OK   for
     eggplant, tomato mixture.

CONTRIBUTOR

     Moira Mallison
     Tektronix, Inc.  Beaverton, Oregon, USA
     tektronix!moiram