Moussaka (Hour Magazine)

Ingredients

• 2 lb or 1 lb ground beef and 1 lb ground lamb ground beef
• 1 large eggplant
• 1 cup dry seasoned bread crumbs
• 1 tsp salt
• 3 cloves fresh garlic, minced fine
• 2 cup cooking oil
• 2 medium onions, chopped
• 4 fresh medium tomatoes, chopped
• ½ cup chopped fresh parsley
• 1 can small tomato paste
• 2 eggs, beaten
• ½ cup grated Parmesan cheese
• 1 tsp marjoram
• 2 tsp oregano
• 1 tsp pepper
• 4 tbsp cream sauce butter
• 4 tbsp cream sauce flour
• ½ tsp cream sauce salt
• 1½ cup cream sauce milk
• 1 tsp for eggplant soaking water salt

Method

1. Peel the eggplant and slice in 1/2-inch thick slices. Place in a bowl and cover with water which has 1 teaspoon salt added. Place a plate over the top to force under water and let set 20 to 30 minutes. Drain the eggplant and pat dry.
2. Proceed to fry in oil until transparent. You may also broil but watch closely so it will not burn. Be sure to pierce with a fork either way. This permits the eggplant to cook faster. If frying, drain on paper towels.
3. Pour the fat out of the frying pan. Add the onions and meat and fry until lightly browned. Add the fresh tomatoes, tomato paste, parsley, marjoram, oregano, garlic, salt and pepper. Stir and simmer 20 to 30 minutes.
4. Meanwhile, melt the butter in a saucepan. Blend in the flour to form a paste, then add the salt. Add the milk slowly. Cook, stirring constantly until the mixture thickens, approximately 3 minutes. Add a little sauce to the beaten egg to warm then pour all the eggs into the white sauce and mix to blend. Add the cheese.
5. Sprinkle seasoned bread crumbs across the bottom of an 11x13-inch dish. Now layer: eggplant, meatsauce, eggplant and cheese sauce. Bake 1 hour or until lightly browned at 325 degrees. Let rest 10 minutes before cutting.

Notes

Yields 6 to 8 servings. By Margo A. Kidushim, from Hour Magazine.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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