Moussaka a'la Greque Recipe
Summary
Ingredients
| 2 large eggplants, sliced 1/2 inch thick but not peeled | ||
| Salt | 2 Teaspoon | |
| 3 medium-size onions, peeled and chopped | ||
| Garlic | 1 Clove (5gm), crushed (Tomato Sauce:) | |
| 2 tablespoons olive or vegetable oil | ||
| 4 medium-size tomatoes, peeled, cored and coarsely chopped (reserve juice) | ||
| 1/4 teaspoon leaf rosemary, crumbled | ||
| 2 tablespoons minced fresh mint OR: 1 tablespoon mint flakes | ||
| Parsley | 2 Tablespoon, minced (Tomato Sauce:) | |
| Sugar | 2 Teaspoon (Tomato Sauce:) | |
| Salt | 1 Teaspoon (Tomato Sauce:) | |
| Pepper | 1/4 Teaspoon (Tomato Sauce:) | |
| Tomato sauce | 1 Can (10oz) (Tomato Sauce:) | |
| 1 carton cream-style cottage cheese | ||
| Egg | 1 (Cheese Filling:) | |
| Parmesan cheese | 2 Tablespoon, grated (Cheese Filling:) | |
| 1/8 teaspoon leaf rosemary, crumbled | ||
| Mace | 1/8 Teaspoon (Cheese Filling:) | |
| Salt | 1/4 Teaspoon (Cheese Filling:) | |
| Pepper | 1/8 Teaspoon (Cheese Filling:) | |
| 4 tablespoons olive or vegetable oil | ||
| Parmesan cheese | 2/3 Cup (16 tbs), grated (Cheese Filling:) | |
Directions
1. Sprinkle both sides of each eggplant slice with salt; place between several thicknesses of paper toweling; weight down; let stand 1 hour.
2. Meanwhile, make the Tomato Sauce: Stir-fry onions and garlic in oil in a large, heavy skillet over moderate heat about 8 minutes, until limp and golden. Add tomatoes, their juice and all remaining ingredients except tomato sauce and heat, uncovered, stirring occasionally, until tomatoes begin to release their juices. Cover; lower heat and simmer 1 hour, stirring occasionally; stir in tomato sauce and simmer, uncovered, 15 minutes longer.
3. Prepare Cheese Filling while Tomato Sauce simmers: Mix together all remaining ingredients except the 4 tablespoons oil and 2/3 cup Parmesan cheese; refrigerate until needed.
4. Brush both sides of each eggplant slice lightly with olive or vegetable oil, then broil quickly on each side to brown.
5. To assemble Moussaka, spoon half the Tomato Sauce over the bottom of a 13x9x2-inch baking pan; sprinkle generously with grated Parmesan, then arrange half the browned egg plant slices on top. Spread with cheese filling; sprinkle with Parmesan. Arrange remaining egg plant slices on top; sprinkle with Parmesan. Finally, cover with remaining Tomato Sauce and one last sprinkling of Parmesan.
2. Meanwhile, make the Tomato Sauce: Stir-fry onions and garlic in oil in a large, heavy skillet over moderate heat about 8 minutes, until limp and golden. Add tomatoes, their juice and all remaining ingredients except tomato sauce and heat, uncovered, stirring occasionally, until tomatoes begin to release their juices. Cover; lower heat and simmer 1 hour, stirring occasionally; stir in tomato sauce and simmer, uncovered, 15 minutes longer.
3. Prepare Cheese Filling while Tomato Sauce simmers: Mix together all remaining ingredients except the 4 tablespoons oil and 2/3 cup Parmesan cheese; refrigerate until needed.
4. Brush both sides of each eggplant slice lightly with olive or vegetable oil, then broil quickly on each side to brown.
5. To assemble Moussaka, spoon half the Tomato Sauce over the bottom of a 13x9x2-inch baking pan; sprinkle generously with grated Parmesan, then arrange half the browned egg plant slices on top. Spread with cheese filling; sprinkle with Parmesan. Arrange remaining egg plant slices on top; sprinkle with Parmesan. Finally, cover with remaining Tomato Sauce and one last sprinkling of Parmesan.
Chef
