Kittencals Greek Moussaka Food

KITTENCAL'S GREEK MOUSSAKA

Steps:

• Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
• Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
• Brush cookie sheet with olive oil.
• Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
• Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
• In the bottom of the prepared baking dish arrange half of the eggplant slices.
• In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
• Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
• Arrange the remaining eggplant slices over the beef mixture.
• PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
• In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
• Pour the cheese sauce over mixture in baking dish.
• Bake in a preheated 350 degree F oven for 45 minutes.
• Cut into squares.
• Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.

GREEK MOUSSAKA

Steps:

• To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.
• Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.
• Preheat the oven to 350 degrees F.
• Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.