Moussaka

I teach a course for first year students in which we investigate food politics. We also do a group activity where the students produce their own cooking show video. This is one group's recipe. It was fantastic!

Moussaka

3 eggplants, peeled and sliced lengthwise into ½ “ thick slices

salt

¼ c olive oil

1 T butter

1 lb lean ground beef

salt and pepper, to taste

2 onions, chopped

2-3 cloves of garlic, chopped

¼ t ground cinnamon

¼ t ground nutmeg

1 t fines herbes

2 T dried parsley

1 8 oz can tomato sauce

½ c red wine

1 egg, beaten

4 c whole milk

½ c butter

6 T flour

salt and ground white pepper, to taste

1 ½ C freshly grated Parmesan cheese

¼ t ground nutmeg

Pre-heat oven to 350.

Sprinkle sliced eggplant with salt and set aside. Slice onions.  Melt 1 T butter in sauté pan and add sliced onions, cooking until slightly brown.  Add minced garlic, herbs, and salt and pepper.  Add ground beef to the onion mixture and cook until no pink remains. Add tomato sauce and simmer for 30 minutes.

Scald 4 c milk in saucepan. In a separate pan melt ½ c butter and add flour, stirring and cooking over heat for a minute. Slowly add hot milk while whisking the butter/flour mixture until it becomes a silky thick sauce.

Wipe eggplant with paper towel. Heat olive oil in fry pan and fry eggplant slices until brown, yet retaining its shape, on each side.

Grease a 9x 13 pan. Layer the bottom of the pan with eggplant slices.  Cover with the meat sauce. Add another layer of eggplant. Cover with béchamel sauce. Sprinkle Parmesan cheese on the top with a little bit more nutmeg and parsley.

Bake for 1 hour. Serve.