Moussaka Food Network Recipes

MOUSSAKA

Steps:

• For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
• For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
• For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
• For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.

MOUSSAKA

Steps:

• For the filling: Heat the vegetable oil in large frying pan. When oil is hot, add the potatoes and cook, turning them over halfway through cooking, until golden brown. Remove potatoes to a paper towel to soak up extra oil. Repeat with the eggplant slices.
• Heat the olive oil in a large saute pan over medium heat, then add the onion and garlic and saute until soft and translucent. Add the ground beef, chopping and stirring with a large wooden spoon until browned. Add the red wine to the mixture and stir until the wine evaporates. Then add the tomato puree, tomato paste, salt, pepper, sugar, cloves, bay leaves and cinnamon stick. Mix well and let simmer for about 20 minutes. Remove from heat and remove bay leaves, cinnamon stick and cloves.
• For the bechamel: Heat the milk in a pot. Heat the butter in another large pot until melted, then add the flour and cook, continuously whisking. Slowly add the heated milk, continuously whisking, and continue to cook, whisking, until the bechamel gets thick. Add the egg yolks, continuously whisking. Add the Parmesan, nutmeg, salt and pepper, whisking everything together. Remove from heat.
• Preheat the oven to 325 degrees F. Assemble the moussaka: Place a layer of potatoes in a 12-by-15-inch baking pan, making sure to cover the bottom, leaving no open space. Repeat this step with the eggplant. Add a layer of the ground beef mixture. Finally, top with a layer of bechamel. Bake, uncovered, until golden brown, for 1 hour.

BEEF MOUSSAKA

Steps:

• Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Set aside.
• Meanwhile, make the Meat Sauce: Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring, until soft and beginning to brown, 5 to 7 minutes. Add the tomato paste, oregano, cinnamon, garlic and ginger; stir quickly to toast spices evenly. Once fragrant, add 1/2 cup water to the pan and stir to combine, scraping up any brown bits. Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned, 8 to 10 minutes. Add the wine, vinegar, 1 teaspoon salt and a few grinds of pepper. Cook until the meat is fully cooked and the juices are reduced slightly, about 5 minutes. Remove from the heat, stir in the parsley and set aside.
• Make the Bechamel: Put the milk and flour in a small saucepan and whisk until the flour is dissolved. Place the pan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until thick enough to coat the back of a spoon, 10 to 12 minutes. Add the nutmeg and 1/2 teaspoon salt. Remove from the heat and whisk in 3/4 cup of the Parmesan; set aside.
• Assemble the Moussaka: Spray a 3-quart baking dish with cooking spray. Spread the eggplants and potatoes in the bottom of the dish, layer the meat sauce evenly over the vegetables, top with the bechamel and sprinkle with the remaining 1/4 cup of Parmesan. Bake, uncovered, until the top is browned and slightly puffed, 35 to 40 minutes. Garnish with parsley and serve hot.
• Make-Ahead Tip: The unbaked casserole can be covered and refrigerated overnight before baking. The baked casserole can be frozen for up to 2 weeks; cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

MOUSSAKA ON THE GRILL

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the eggplant and meat sauce: Season the eggplant slices on both sides with salt and pepper and drizzle with olive oil. Turn to coat. Grill the eggplant slices straight over direct heat, flipping once, until tender and lightly golden brown on both sides, 5 to 7 minutes. You can move them from direct to indirect heat as needed. Transfer the eggplant slices to a baking sheet or a plate and set aside.
• Place a 6-quart heavy bottomed saucepan over direct heat. Add a few tablespoons of olive oil along with the ground meat to the saucepot and season with salt and pepper. Cook, stirring to break up the meat, until well browned and caramelized, about 5 minutes. Then add the onions and garlic with a pinch of salt and cook until soft, about 5 minutes. Add the tomato paste and cook until rust colored, another minute. Add the wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Using butcher's twine, tie the bay leaves, cinnamon stick and oregano into a bundle. Add the crushed tomatoes and the spice bundle to the pot. Move the pot over indirect heat and simmer until thickened, about 30 minutes. Remove from the heat and discard the spice bundle.
• For the bechamel sauce: In a heavy bottomed saucepot over direct heat, melt the butter. When butter has melted, whisk in the flour and cook until it forms a smooth paste, 3 to 4 minutes. Slowly whisk in half of the milk and once the mixture is smooth with no lumps, whisk in the remaining half and the nutmeg. Bring to a gentle boil and cook, stirring often, until thick and velvety, about 10 minutes. Remove from the heat and whisk in the pecorino. Set aside to cool slightly, then whisk in the egg yolks and lemon zest.
• To assemble: Place the eggplant slices on the bottom of an enameled dish or cast-iron and cover with the meat sauce. Pour the bechamel all over the top, spreading it out into an even layer. Place over indirect heat, cover the grill and cook until light golden brown and bubbly on top, about 40 minutes.
• Remove from the grill and let stand for 10 minutes before serving. Grate pecorino over the top and sprinkle with chopped parsley.
• (Alternatively, you can bake the moussaka in a 400 degrees F oven for 45 minutes.)

MOUSSAKA

Steps:

• In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly browned; add oregano, basil, cinnamon, salt, ripe olives (if using) and tomato sauce; Cover and simmer slowly about 30 minutes; uncover and simmer slowly another 30 minutes.
• While sauce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends from eggplant (1 large or 2 small) and cut in 1/2-inch-thick slices (if using large, flask-type eggplant, peel the skin off in strips with a vegetable peeler - creating a striped look - with some of the peel left on and some off. If using Japanese-style (the longish, purply-white ones), don't bother to peel at all); Place on a cookie sheet and brush with remaining olive oil; Place under broiler and broil until light brown; Remove from oven, salt lightly, turn eggplant and repeat process; Then position rack in center of oven and heat to 350 degrees.
• There are three ways you can prepare the potatoes for this delicious casserole: 1) shallow-fry potato rounds in olive oil until golden-brown or, 2) for fewer calories, arrange the potato slices in your baking pan, brush lightly with olive oil, bake for 15 minutes, continue with assembly, or 3) if you want to cut calories further, parboil them for 8 minutes; drain well on paper towels.
• To assemble: In 13x9x2-inch baking dish, arrange layer of potatoes, overlapping slightly, season lightly (there will be only one layer of potatoes, so use them all up); next, do a layer of eggplant; sprinkle some Parmesan, kaseri (or cheddar) and bread crumbs over eggplant; layer meat sauce, freshly grated cheeses, crumbs and Bechamel Sauce until all is used; bake 45-50 minutes at 350 degrees or until flecked golden-brown on top.
• To make Bechamel Sauce: In saucepan, melt butter over medium-low heat; whisk in flour and cook slowly until smooth and lightly cooked (2-3 minutes); add salt and remove from heat; add milk, whisking rapidly and return to heat; cook until thick and bubbly, whisking constantly; allow to cool 5 minutes, whisking once in a while to prevent a skin from forming; incorporate eggs and grated cheese with wire whisk to make fluffy sauce.
• Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!

MOUSSAKA

Steps:

• Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
• In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
• To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
• Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
• Bake for 1 hour at 350 degrees F (175 degrees C).

AUTHENTIC GREEK MOUSSAKA

Steps:

• Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
• Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
• Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
• Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
• Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
• Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
• Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
• Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

MOUSSAKA

Steps:

• Prick eggplants several times with a fork. On a large baking sheet, roast eggplants in 400 degree oven until soft, 35 to 45 minutes, turning frequently to prevent charring. Cool and slice eggplants into 1/2-inch pieces. In a saute pan heat 1/4 cup olive oil and brown eggplant slices, 1 to 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Prepare tomato sauce: In a saucepan heat 1 tablespoon olive oil over medium heat, add 1 chopped onion and 2 chopped garlic cloves and saute until tender. Add tomatoes and their liquid, squeezing them with your hands into coarse chunks. Add parsley, pepper, oregano, cinnamon and vinegar. Bring tomato sauce to a boil, reduce heat to simmering and cook, uncovered, until thickened, about 25 minutes.
• Yield: About 3 1/2 cups sauce.
• Prepare lamb: Heat 1 tablespoon of olive oil with onions and garlic over medium-high heat; saute until tender, 5 minutes. Add lamb and brown well, breaking up pieces with a wooden spoon. Add wine, bring to a boil and cook until wine has nearly evaporated. Season meat with salt, pepper and nutmeg and stir in 1/2 cup tomato sauce. Bring to a boil, reduce heat and simmer 1 hour.
• Prepare bechamel: In a saucepan melt butter over medium-low heat and gradually whisk in flour. Cook 1 minute, whisking constantly, but do not let roux brown. Slowly whisk in warm milk. Bring sauce to a slow boil, whisking constantly, reduce heat to barely simmering and cook 25 minutes, stirring frequently, until smooth and thickened. Season with salt, pepper and nutmeg. Let cool slightly. In a bowl beat eggs and whisk in spoonful of sauce to warm. Whisk in remaining sauce in a thin stream and adjust seasoning, if needed.
• Assemble moussaka: Preheat oven to 350 degrees. In a large baking dish (18x8x3-inches) sprinkle 2 tablespoons bread crumbs and cover evenly with half of eggplant. Drain as much oil from meat mixture as possible and spread over eggplant; top with half of Parmesan, then with half of remaining bread crumbs. Layer remaining eggplant, then bechamel sauce, remaining Parmesan and remaining bread crumbs in even layers. Dot top generously with butter. Bake 45 minutes until bubbly and top is well-browned. If necessary, brown top briefly under a preheated broiler. Cool slightly and cut into 3-inch squares to serve. Serve with extra tomato sauce, if desired.

EASY MOUSSAKA

Steps:

• Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.

MOUSSAKA

Steps:

• For the lamb: Soak the currants in warm water for 30 minutes. Drain.
• Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.
• Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat.
• For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels.
• For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.
• Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.
• To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.

VEGETARIAN MOUSSAKA

Steps:

• Heat olive oil in a heavy saucepan over medium high heat.
• Sauté onion 4-5 minutes until lightly browned. Stir in mushrooms and zucchini and sauté 2 minutes.
• Stir in next 6 ingredients and salt and pepper to taste. Reduce heat to medium low and simmer 15 minutes, stirring occasionally.
• Remove from heat and set aside.
• Turn on broiler.
• Arrange eggplant slices on an oiled broiler rack. Broil 3-4 minutes per side until browned. Set aside.
• Meanwhile, make the sauce by scalding milk in a heavy saucepan over medium high heat until tiny bubbles appear.
• Remove from heat.
• Melt butter in a heavy saucepan over medium heat until just bubbling. Do not brown. Slowly whisk in the flour, stirring constantly until smooth. Do not brown.
• Slowly whisk in hot milk, followed by half of the mozzarella cheese, stirring constantly 2-3 minutes until mixture is thickened.
• Remove from heat.
• Stir in seasonings and set aside to cool slightly.
• Preheat oven to 400°F in a fan oven or slightly higher in a normal oven.
• Lightly grease a 9x13 inch baking pan and sprinkle the bottom with 2 tablespoons breadcrumbs.
• Place a layer of eggplant in the pan. Spread a layer of tomato mixture over top. Sprinkle with breadcrumbs and some mozzarella cheese.
• Repeat layering as long as ingredients last.
• Pour the sauce over the top and bake 30-40 minutes, or until top is golden.
• Transfer moussaka to a wire rack and let stand 15-20 minutes before slicing.

VEGETABLE MOUSSAKA

Steps:

• Preheat the oven to 230°C/fan 210°C/gas 8. Boil potatoes for 5 minutes in salted water. Drain & put into a roasting pan with the aubergine, onion and peppers. Drizzle with oil, add thyme and seasoning; roast for 30 minutes, stirring occasionally.
• Add tomatoes and garlic; reduce oven to 200°C/fan180°C/gas 6 for 15 minutes.
• Put half the vegetables into a oven-proof dish, spoon half the passata over and spread the goats cheese on top. Repeat with rest of the vegetable and passata.
• Mix the yogurt, eggs and parmesan. Season and pour over the top; bake for 45 minutes until heated through.

PERFECT MOUSSAKA

Steps:

• Slice the eggplant and lay on clean dishtowels. Sprinkle both sides lightly with kosher salt, cover with another dish towel and weigh down with cans or whatever is in the kithen to add weight. Keep like this for at least 20 minutes This will remove the bitter taste.
• Fry the onions in the oil in a large skillet until golden. Add the ground lamb and stir, crushiing it with a fork and turning over until it chages color. Add salt, pepper, cinnamon, tomatoes, sugar and chili flakes. Stir well and cook until the liquid has almost disappeared, then mix in the parsley.
• Remove eggplant from dishtowels and brush off the salt. Brush the eggplant slices generously with oil and broil or grill them, turning them over once until lightly browned. Line the bottom of a baking dish (I prefer enameled cast iron) with half the slices. Then layer with the slices of potatoes. Spread the meat on top, then put another layer of eggplant, then potato, then meat until done. Finish with either meat or eggplant. Now, let's prepare the white sauce.
• In a large pan or pot melt the butter. Add the flour slowly and stir over low heat for a few minutes until well blended. Add the hot milk a little at a time, stirring vigorously each time, until it boils, taking care not to allow lumps to form. Simmer over low heat stirring occasionally until the sauce thickens. Add salt and pepper and a pinch of nutmeg. Beat the eggs lightly in a separate bowl and beat in a little of the white sauce, then pour into the rest of the white sauce, beating vigourously. DO NOT allow the sauce to boil again. Add the cheddar cheese and mix until well melted.
• Now pour the white sauce all over the meat, eggplant, potato casserole. Bake uncovered in a preheated 400 degree F oven until golden.
• Serve hot straight from the dish. It can also be cooked and served in individual clay bowls, the layers repeated in the same way.
• Serve with a nice salad. Enjoy.

AUTHENTIC TRADITIONAL MOUSSAKA

Steps:

• Before starting anything it must be noted that Moussaka, in every Greek home, is made in 3 'stages'. The preparation of the meat sauce, the vegetable cooking and layering and finally the bechamel cream.
• FOR THE MEAT SAUCE:.
• Pour the oil into a deep large pan and heat it slightly. Crumble the minced beef into the oil together with the onion and garlic. Brown everything well, stirring constantly so the beef does not clump. Pour in the wine and allow everything to boil until the wine evaporates. Add the fresh tomato, oregano, bay leaf, salt and pepper and stir regularly while waiting for the tomato to soften well. Pour in the tomato juice, stir everything and allow it to cook and thicken. Finally, pour in the water and, over a medium flame, allow the sauce to cook until the beef is tender and the liquids have evaporated by at least 2/3 and the sauce is thick.
• WHILE THE MEAT SAUCE IS COOKING PREPARE THE VEGETABLES:.
• Cut the eggplants into medium slices and soak them in salted water for 1 hour before your commence your sauce so everything will be more conveniently timed. This soaking removes the bitterness in the eggplant skins and also helps them not to absorb so much oil while frying. Remove the eggplants from the eater, strain them well and then dry them on a kitchen towel to absorb any excess water. Fry the potato slices and then strain them on kitchen paper. Oil your moussaka plan with the tablespoons of olive oil and created a layer with the fried potatoes taking care not to leave any gaps. Fry the eggplants and again strain them on kitchen paper and place then in a layer on top of the sliced potatoes. Sprinkle some salt, pepper and 1 tablespoon of the grated cheese on the eggplant layer.
• Strain the meat sauce of any excess oil (otherwise your moussaka will be too greasy) and then pour it evenly on top of the eggplant. Sprinkle the sauce with the 2nd tablespoon of grated cheese and then prepare your Bechamel Cream.
• FOR THE BECHAMEL CREAM:.
• This is an age old recipe handed down from mother to daughter, in my family, and then finally from my mother down to me. I strongly recommend that you avoid the temptation to adjust it as the extraordinary delight you will get when you taste it atop of traditional country moussaka, will leave an aftertaste that will linger in your memory for days.
• Melt the butter in a pot, over a low flame, and add the flour stirring with a wooden spoon until the flour and butter combine to make a roux. Quickly add the 4 of the cups of milk and keep stirring with a whisk until the mixture becomes almost creamy and when it starts to thicken a lot, add the remaining milk and the beaten eggs (after the milk). Continue stirring until everything has combined evenly and is a thick creamy texture - this may take some effort (if you have lumps, use an electric hand mixer in it for a couple of minutes and they will dissolve). Add the sugar, mix it in well, the salt, pepper, cinnamon and cheese and mix everything well until it acquires its creamy texture again. Allow it to bubble over a low flame for about 1 minute, while stirring constantly. If your cream is too thick, add a little more milk or water and stir it in well until it obtains the desired thickness. If, on the other hand, your cream is a little too thin, let it stand for about 5 minutes and it will thicken as it cools, and then use it.
• Pour the Bechamel cream evenly on top of the meat sauce and add the dabs of margarine to the surface of the cream in various places. Bake the moussaka in a medium preheated oven at 180ºC - 350ºF, for about 30 minutes, or until the cream unevenly gently browns in places. Allow the moussaka to cool for about 20 minutes and then cut it into servings.

VEGETABLE MOUSSAKA

Steps:

• Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.
• Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.
• Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
• Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.
• Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.).
• Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.

BALKAN-STYLE MOUSSAKA

Steps:

• Salt the eggplant slices generously and place them in a bowl or colander for 1 hour.
• Meanwhile, cook the lamb (or beef) in a large, nonstick skillet over medium-high heat, stirring and breaking up the meat 5 to 10 minutes until browned and the fat has rendered. Remove the skillet from the heat and pour off the fat. Set the meat aside in a bowl. Add a couple Tbsps. water to the skillet and scrape up any browned bits. Add the scrapings to the meat.
• Heat 2 Tbsps. olive oil in the skillet over medium heat and add the onions. Cook, stirring, about 5 minutes until tender. Add the garlic and cook, stirring, 1 minute until fragrant.
• Stir in the tomatoes, tomato paste, the browned meat, 1/2 teaspoons paprika, cinnamon, cloves, allspice, sugar, bay leaf, salt and 1/2 to 1 cup hot water (enough to cover the meat). Bring to a boil, reduce heat to low, cover and simmer 45 minutes to an hour, stirring occasionally. The mixture should be thick and fragrant. Cook, uncovered, 5 to 10 minutes until the liquid is almost gone.
• Remove the bay leaf, stir in pepper and remove from the heat. Taste and adjust for salt (remember, the eggplant will be salty).
• Cool the mixture slightly, then stir in one beaten egg and the parsley. Heat the oven to 450 degrees.
• Rinse the eggplant slices and pat dry with paper towels. Place them on baking sheets brushed with olive oil and brush the tops with the remaining 2 Tbsps. olive oil. Bake 10 to 15 minutes, until lightly browned and cooked through. Transfer to a bowl and reduce the oven to 350 degrees.
• Brush a 3-quart baking or gratin dish with the remaining oil. Make an even layer of half the eggplant over the bottom, and spread on all the meat sauce in one layer. Top with a layer of the remaining eggplant.
• Bake the moussaka 30 minutes.
• Meanwhile, prepare the topping. Beat the remaining 6 eggs and mix them with the yogurt. Season with 3/4 teaspoons salt (or to taste), pepper and a pinch paprika. Pour over the moussaka.
• Sprinkle the grated cheese evenly over the topping and bake an additional 25 to 30 minutes, then place under the broiler 1 minute or until light golden brown on top. Watch carefully because it browns quickly. Serve warm.

MR. FOOD SHORTCUT MOUSSAKA

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, sauté ground beef over medium high heat for 7-8 minutes or until crumbly and only slightly pink.
• Drain off any excess liquid.
• Add eggplant to same skillet and sauté for 5-6 minutes or until eggplant starts to soften.
• Add garlic, cinnamon, 1 teaspoon of salt, and pepper.
• Mix well.
• Add spaghetti sauce and cook for 4-5 minutes or until hot.
• Grease a 7 x 11 inch glass baking dish with cooking spray.
• Place meat/eggplant mixture into baking dish, smooth the top.
• In a small bowl combine the eggs, milk, salt and mix until smooth.
• Pour over the meat mixture.
• Bake for 40-45 minutes or until custard is set.