Courtesy of chef Tony Pethakas of Mezes Restaurant.
Directions for: Mousaka
Ingredients
5 medium potatoes, sliced lengthwise to 1/4-inch thick
3 large zucchini, sliced lengthwise to 1/4-inch thick
5 eggplants, sliced lengthwise to 1/2-inch thick
1 tsp onion, finely chopped
1 tsp celery, finely chopped
1 tsp green pepper, finely chopped
1 tsp garlic, finely chopped
3 bay leaves
17 oz extra lean ground beef
cup tomato sauce
cup Worcestershire sauce
1 Tbsp salt
1 Tbsp pepper
2 Tbsp parsley
tsp thyme
tsp rosemary
tsp oregano
2 oz Parmesan cheese
cup margarine or butter
8 Tbsp flour or cornstarch
4 cups milk
tsp nutmeg
2 eggs
Olive oil
Directions
1. Preheat oven to 450F.
2. in a large pan, heat a splash of olive oil over medium high heat.
3. Add potatoes, zucchini, and eggplant to the pan and stir and cook until vegetables are golden, removing vegetables as they finish cooking to drain on a paper towel. Note: the zucchini and eggplant should take about 3 to 4 minutes, while the potatoes will take about 6 minutes.
4. Layer potato slices into the bottom of an ungreased roasting pan until roasting pan is completely covered.
5. Add a layer of zucchini and eggplant over top of the potatoes, distributing evenly; set pan aside.
6. in a large pot with a splash of olive oil, stir and cook onions, celery, green peppers, garlic, and bay leaves over medium heat for 5 minutes, or until onions are translucent.
7. Add beef; cook and stir, breaking up the meat, for 6 to 8 minutes, or until the beef is golden brown.
8. Stir in tomato sauce, Worcestershire sauce, salt, pepper, parsley, thyme, rosemary and oregano.
9. Bring mixture to a boil over medium high heat, lower heat to medium low, and simmer for 15 to 20 minutes, or until the mixture is almost completely dry.
10. Spoon the beef mixture over the zucchini and eggplant and spread evenly.
11. Sprinkle Parmesan over the meat layer and set dish aside while you make the bchamel sauce.
12. to make the bchamel, melt margarine or butter in a medium pot over medium heat.
13. Stir in flour or cornstarch and continue to stir until fully incorporated.
14. Add milk and nutmeg to the pot and stir until milk begins to steam.
15. in a small bowl, crack 2 eggs and beat lightly; while still stirring, pour some of the hot milk into the eggs, then whisk the tempered eggs back into the milk while stirring.
16. Stir and cook for 5 to 7 minutes, or until the sauce is thick, creamy, and smooth.
17. Spread the bchamel sauce evenly over the beef mixture.
18. Bake mousaka for 25 minutes, or until top turns golden brown.
See more: Beef, Dinner, Greek, Potatoes