Greek Moussaka

By The Canadian Living Test Kitchen

150 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	411411 cal
pro	23 g23g pro
total fat	21 g21g total fat
sat. fat	9 g9g sat. fat
carb	32 g32g carb
fibre	4 g4g fibre
chol	72 mg72mg chol
sodium	523 mg523mg sodium
% RDI:	-
calcium	2525 calcium
iron	2323 iron
vit A	1212 vit A
vit C	3232 vit C
folate	1919 folate

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From the Hotel Grande Bretagne in Athens comes this definitive casserole featuring eggplant and potatoes. The cheese of choice is kefalograviera (or graviera) made from a mixture of cow, goat and sheep's milk. A good substitute is Gruyere.

Ingredients

6 6large Yukon Gold potatoYukon Gold potatoes, (2-1/2 lb/1.25 kg)
1 large eggplant , (1-1/4 lb/625 g)1 1large eggplant, (1-1/4 lb/625 g)
3 tbsp extra-virgin olive oil 3 3tbsp tbspextra-virgin olive oil
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1-1/2 1-1/2cups cupsshredded kefalograviera cheese or Gruyère cheese
Bolognese Sauce:
2 lb lean lamb 2 2lb lblean lamb or beef
2 onions , chopped2 2oniononions, chopped
4 cloves garlic , minced4 4cloves garlic, minced
4 tsp dried oregano 4 4tsp tspdried oregano
1-1/2 tsp ground cinnamon 1-1/2 1-1/2tsp tspground cinnamon
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp ground allspice 1/4 1/4tsp tspground allspice
1 can (28 oz/796 mL) tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)tomatotomatoes
1 cup red wine 1 1cup cupred wine
1 can (5-1/2 oz/156 mL) tomato paste 1 1can (5-1/2 oz/156 mL) can (5-1/2 oz/156 mL)tomato paste
Béchamel Sauce:
2 tbsp butter 2 2tbsp tbspbutter
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
3 cups milk 3 3cups cupsmilk
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 Pinch grated nutmeg 1 1Pinch Pinchgrated nutmeg

Preparation

Bolognese Sauce: In shallow Dutch oven, sautee lamb over medium-high heat, breaking up with spoon, until no longer pink, about 10 minutes. Drain fat from pan.

Add onions, garlic, oregano, cinnamon, salt, pepper and allspice to pan; fry over medium heat until onion is softened, about 5 minutes.

Add tomatoes, mashing to break into small pieces. Add wine and tomato paste; bring to boil. Reduce heat and simmer until space does not fill in after spoon is drawn across bottom of pan, about 30 minutes.

Meanwhile, peel potatoes and eggplant; cut into 1/2-inch (1 cm) thick slices. Arrange in single layer on parchment paper-lined rimmed baking sheets. Brush both sides with oil; sprinkle with salt and pepper. Roast in 450°F (230°C) oven, turning once, until tender and golden brown, about 30 minutes.

Béchamel Sauce Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Gradually whisk in milk; cook, whisking often, until boiling and thickened enough to coat back of spoon, about 12 minutes. Add salt, pepper and nutmeg.

Spread 1 cup (250 mL) of the Bolognese Sauce in 13- x 9-inch (3 L) glass baking dish. Layer with half of the potatoes, 2 cups (500 mL) of the Bolognese Sauce, all of the eggplant, 2 cups (500 mL) of the Bolognese Sauce, remaining potatoes and remaining Bolognese Sauce. Spread Béchamel Sauce over top. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours. Add 40 minutes to baking time.)

Sprinkle with cheese. Bake in 350°F (180°C) oven until browned and bubbly, about 1 hour. Let stand for 10 minutes; cut into squares.

Source : Canadian Living Magazine: November 2006