Moussaka (with Walnuts)

Ingredients

• 2 3/4 lb each medium eggplants
• 2 tbsp meat filling olive or salad oil
• 2 meat filling large onions, finely chopped
• 1 meat filling medium clove garlic, minced
• 1 lb meat filling lean ground beef
• 1 can meat filling; 14 1/2 oz plum tomatoes
• ½ cup meat filling dry red wine
• ¼ cup meat filling chopped fresh parsley
• 1 tsp meat filling salt
• ½ tsp meat filling dried oregano leaves
• ½ tsp meat filling ground cinnamon
• ¼ tsp meat filling pepper
• ¼ cup meat filling finely chopped walnuts
• 6 tbsp cream sauce butter or margarine
• ⅓ cup cream sauce unsifted all-purpose flour
• 1 tsp cream sauce salt
• cream sauce dash ground nutmeg
• cream sauce dash white pepper
• 3 cup cream sauce milk
• 3 cream sauce large eggs, lightly beaten
• 1 cup cream sauce grated Parmesan cheese
• ½ cup cream sauce fresh bread crumbs

Method

1. Preheat the broiler. Cut one unpared eggplant crosswise into 1/2-inch slices. Place the slices, in one layer, on a 15-by-10-by-1/2-inch baking sheet. Broil 6 inches from the heat, about 5 minutes on each side, or until lightly browned. Repeat with the remaining eggplant; set aside.
2. Make the meat filling: Heat the oil in a large skillet, over medium-high heat; saute the onions and garlic 3 minutes, or until tender. Crumble the beef into the skillet; cook, stirring often, until the meat is lightly browned. Add the tomatoes with their liquid, wine, parsley, 1 teaspoon salt, the oregano, cinnamon and pepper. With a wooden spoon, break up the tomatoes. Reduce the heat to medium; simmer, uncovered, 15 minutes, stirring often, until most of the liquid is evaporated. Stir in the walnuts; set aside.
3. Make the cream sauce: In a 2-quart saucepan, over medium-low heat, melt the butter. Remove from the heat; stir in the flour, salt, nutmeg and white pepper to make a smooth paste; gradually add the milk. Over medium heat, bring to boiling, stirring constantly, until the mixture is thickened. Remove from the heat to cool slightly; stir in the eggs and 1/2 cup grated Parmesan cheese.
4. Preheat the oven to 350 degrees F. Arrange three quarters of the eggplant slices on the bottom of a 13-by-9-by-2-inch baking dish. On waxed paper, combine the bread crumbs and remaining Parmesan cheese. Sprinkle 1/4 cup crumb mixture over the eggplant slices. Spoon the meat filling on top, spreading to cover evenly. Sprinkle with 1/2 cup crumb mixture. Pour half of the cream sauce on top. Layer the remaining eggplant slices, then the sauce; top with the remaining crumb mixture.
5. Bake 50 to 60 minutes, or until lightly golden and bubbly. Allow to stand 15 minutes before serving.

Notes

Makes 8 servings.

Original card

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

Tap to zoom