Fay's home made Mousaka

Ingredients:

3-4 eggplants, 

1 kg . potatoes

500g ground beef (or lamb)

2 large onions, finely diced

2 cloves garlic, minced

2 tbs chicken powder 

1/4 cup chopped fresh parsley

1 tsp. ground cinnamon

1/4 tsp. ground allspice

1 cup tomato puree (or crushed tomatoes)

2 tbsp. tomato paste

1/2  tsp. sugar

Salt and pepper to taste

2 cups plain breadcrumbs

2egg  lightly beaten for bechamel)

1 cup grated Kefalotyri or Parmesan cheese

1/2cup water

Bechamel Sauce:

1 cup salted butter 

1 cup flour

4 cups milk, warm

Pinch of ground nutmeg 

Preparation:

Prep the Vegetables 

Peel the potatoes and and slice the egg plant in 1/2 inch thick slices and put in separate large shallow trays and drizzle  with a bit of oil salt and pepper and roast them in the oven until they are just done and get a bit of colour.  They should not get too dark or soft, just cooked enough so that they no longer crunch. 

Preheat the oven to 400 degrees.

When eggplant and potatoes Has finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:

In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add to pan  with mince tomato paste chicken stock end allow it to sauté and reduce a bit before adding cinnamon, allspice, parsley, crushed tomatoes. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper water and cook until reduced 

Make the Béchamel Sauce:

Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.

Assemble the Moussaka:

Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.